Don't wait for the season when you can have these delicious cream puffs all year long! Pumpkin Spice Cream Puffs are going to be perfect anytime when you want something a little lighter for dessert. Our cream puff dough recipe s super easy to make and has made several fillings over the years but this holiday's particular pumpkin cream delight supersedes everyone's first dessert even over that slice of pumpkin pie. If you're a fan of pumpkin recipes, you'll love these all through the holiday season as well.

Pumpkin Cream Puffs via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Dough to make the cream puffs

• 1 cup water
• 1 stick of butter (1/2 cup)
• 1 cup flour
• 4 eggs

Pumpkin Whipped Filling:

• 1 cup heavy cream
• 1/3 cup pumpkin puree
• powdered sugar or more to taste (sugar-free substitutes can be used as well)
• 1/2 teaspoon pure vanilla extract
• pinch of ground cinnamon or more to taste
• Optional: pumpkin pie spice or just use cinnamon if you prefer

Directions:

Cream Puff Dough:

1. In a medium-sized saucepan add the water, butter, and vanilla and bring this to a rolling boil.
2. Add the flour stirring fast and constantly until it leaves the side of the pan and forms a ball. (I use a wooden spoon).
3. Remove from the stovetop.
4. Cool for 5 minutes.
5. Beat in the eggs rapidly with the spoon one at a time until very smooth.
6. The batter will be thick.
7. Drop on a baking sheet lined with parchment paper.
8. Bake at 400 degrees for 25 to 30 minutes.
9. Note: Do NOT open the oven door.
10. Cool completely before filling.
11. Puffs should be stored unfilled until ready to serve.
12. Pumpkin Whipped Cream:
13. In a chilled bowl, whip the heavy cream to medium-soft peaks (do not overbeat or you will get butter) and add the vanilla. fold in the puree.
14. Split the cream puffs leaving the back part intact.
15. Fill, and store any leftovers in the fridge for up to 2 days.

Printable Recipe for Pumpkin Cream Puffs