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Friday, October 7, 2016

Pumpkin Cheesecake Cream Puffs #PumpkinWeek

       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
4 eggs
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

  1. Preheat oven to 400 F and grease to baking sheets.
  2. 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.  
  3. Add eggs, one at a time, beating well after each addition.  Beat until the mixture is smooth and shiny.
  4. Scoop large dollops (about 3 T each) of dough onto prepared pans. Whisk together milk and egg yolk.  Brush dough with egg yolk wash.
  5. 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.
  6. 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.
  7. Pipe or spoon into cream puffs just before serving or store in refrigerator until ready to use.
  8. Dust filled shells with powdered sugar then serve. 

Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten 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


  1. I always thought cream puffs were hard to make. Yours turned out so beautifully. I will definitely make them soon. Yum!

    1. They're really easy and kind of fun! Thanks!

  2. Brilliant idea to fill them with pumpkin cheesecake. MMMM! Funny...cream puffs have been on my mind too. I just talked about them with my daughter recently...and I've seen other photos of them. A favorite! Thanks so much for sharing with us at Weekend Potluck.

    1. Isn't it funny how things kind of cycle around? I probably haven't had a cream puff in a couple of years and then out of the blue I can't get them out of my mind! I am glad I got to scratch the itch, I hope you do too!

  3. My mom used to whip up cream puffs. I hadn't thought to make them in a while. You make it look so simple I must try. Love the pumpkin filling. I love the flavors of fall! Thanks for sharing.

    Wishes for tasty dishes,

    1. Thanks, Linda! I love cream puffs and eclairs. I feel like they look a lot more complicated than they really are too, which makes them that much more fun to serve!

  4. Great recipe Carlee. I'll bet they were scrumptious and I love your plates.

    1. Thanks, Wendy! They were delicious and so much fun to make.

  5. Oh I have never tried these before, I will have to give them a go! They look absolutely amazing :)

    Thanks so much for joining in with #MMBC. Hope to see you next week x

    1. Thank you! They were so much fun to make and easier than you'd think!

  6. I have never thought of making these before, but now I have to! Thanks for sharing at Merry Monday!

    1. They are so much fun to make! I hope you give them a try. Thank you!

  7. I love cream puffs and pumpkin cheesecake sounds so yummy. A fun dessert for dinner party.

  8. OH goodness...YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  9. You are on top of the pumpkin recipes this year Carlee! This one looks so yummy and decadent! I haven't had a cream puff since I was a kid, what's wrong with me?? I must get on that ASAP! These look absolutely amazing! 😍 I love the addition of pumpkin!

    1. I hadn't had one in a while either, but I had been really wanting to make some. This version really worked well. It was fun to mix up the filling like this. You should totally make some! Thank you =)

  10. Carly, can I come live with you? Pretty please? I won't take up much room, promise! And one more mouth won't be that much, right?

    You have the best ideas with food! Pumpkin butter filling? In a cream puff? Girl, I am now starving, I wasn't before I read this! This is right up my alley! So creative.

    1. Please do! We could have a lot of fun together and I'd love an extra mouth to feed... the hardest part is waiting for one treat to disappear before I can make the next! These were especially fun to make, especially when it actually worked more or less like I had envisioned it. I wasn't positive the cheesecake filling would hold up with the pumpkin butter, but luckily it did! Thanks as always =)

  11. Replies
    1. Just regular old all-purpose flour will do it!

  12. Do you use self ricing or ap flour

    1. All-purpose. There isn't any leavener needed.