Cream puffs have been on my mind for a while now. They have come up in various conversations and I just knew I needed to make a batch sooner rather than later. The problem is what to fill them with? There are so many options; delicious sweet filling, beautiful savory fillings. I mean the possibilities go on forever! Plus they seem like they should be made for an event of some sort, not just because it's cloudy and I feel like it.
Then there is pumpkin cheesecake. Ever since I found my new favorite way to make a no-bake cheesecake filling, I have been dying to make a pumpkin version. The issue was whether or not it could hold all of the liquid of the pumpkin puree. I had only ever added more solid stir-ins. That's when it hit me! The batch of pumpkin butter would be perfect! I would add some of the necessary sweetness and some of the excess moisture had already been cooked out. And you know what would be an even better shell than lady fingers? Cream puffs! Voila!
Just like that a plan was born! I love it when a good plan comes together. Don't you?
So all I needed after that was an event to make them for. There are plenty of things coming up on the calendar, but they all seemed so far away. But with #PumpkinWeek around the corner, that was all the impetus I needed to just go for it.
|Of course my little helper wanted to get in on some powdered sugar action!|
It was so much fun to serve these puppies. MiMi and Pops came over for dinner and I whipped these out. As I was taking pictures they were guessing what the filling was made of. They couldn't decide from the color if it was caramel, peanut butter or pumpkin. Of course it was pumpkin... though don't those other flavors sound wonderful too? Now I need to make a bunch more cream puffs!
Pumpkin Cheesecake Cream Puffs
makes about 12 cream puffs
Cream Puff Shells:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
2 T milk
1 egg yolk
Pumpkin Cheesecake Filling:
1 8oz block cream cheese, softened but still chilly
1/3 cup brown sugar
1 tsp vanilla extract
1 recipe (about 2 cups) maple pumpkin butter, cold
2/3 cup heavy cream, cold
A dusting of powdered sugar (or a drizzle of caramel!) for serving
- Preheat oven to 400 F and grease to baking sheets.
- Bring water, butter and salt to a boil in a large saucepan. Add the full cup of flour at once and stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition. Beat until the mixture is smooth and shiny.
- Scoop large dollops (about 3 T each) of dough onto prepared pans. Whisk together milk and egg yolk. Brush dough with egg yolk wash.
- Bake for 30-35 minutes or until puffed and golden. Remove to wire racks and immediately cut a sit for steam to escape. Let cool completely.
- To make filling, beat cream cheese until smooth. Add brown sugar, vanilla and pumpkin butter and beat until completely incorporated. With the mixer running on medium, drizzle in cream until completely incorporated. Turn mixer to high and beat until light and fluffy.
- Pipe or spoon into cream puffs just before serving or store in refrigerator until ready to use.
- Dust filled shells with powdered sugar then serve.
Chocolate Chip and Pumpkin Empanadas from Caroline's CookingGluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles