Pumpkin Spice Cream Puffs are a perfect fall dessert recipe! Full of warm autumn flavors in a light and crisp pastry and filled with a creamy, rich pastry cream. Delicious for Thanksgiving dessert.
Bring the butter, water, and salt to a boil in a small pot over high heat.
When boiling, turn the heat down to medium, add the flour, and stir continuously over the heat. Stir until the dough has all clumped together primarily in one ball and the dough has a slight sheen to it (like it is glistening or sweating).
Move the dough into the bowl of a stand mixer and let sit 5-10 minutes to cool slightly.
On medium speed, add the eggs one at a time, fully incorporating each one before adding the next.
Add the pumpkin spice and mix briefly to combine.
Remove the dough and scoop into a piping bag. Pipe the dough onto parchment lined baking sheets to the size desired, leaving one inch between. They will grow slightly.(Puffs around 1-1.5 inches wide will give you about 15 puffs, and larger puffs at 2 inches wide is about 9 puffs).
Bake the puffs in the oven for about 20-25 minutes, flipping the tray(s) around halfway through.If using two trays, flip which is on top and bottom as well.The puffs will have expanded and be a light golden brown.
Poke a hole in the bottom of each puff with a knife before cooling to help steam escape.
Let the puffs cool completely before filling. Either cut off the top or pipe the pumpkin pastry cream with a piping bag into the bottom holes. Refrigerate until ready to serve.Puffs are best when served the same day but can be made and filled up to three days in advance.