Why You’ll Love This Recipe

I really enjoy making these because they combine everything I love about fall flavors into one dainty dessert. The pastry is crisp and golden, the filling is smooth and creamy, and the maple glaze ties it all together with a warm sweetness. I can make them ahead of time, and they always look like something from a bakery display. These little puffs make any occasion feel special without being too heavy after a meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pastry (Choux Dough):
½ cup water
½ cup whole milk
½ cup (1 stick) unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup all-purpose flour
4 large eggs

For the Pumpkin Cream Filling:
1 cup heavy cream (chilled)
½ cup canned pumpkin puree
¼ cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice

For the Maple Glaze:
1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk (as needed)

Directions

I start by preheating the oven to 400°F (200°C). In a medium saucepan, I combine the water, milk, butter, sugar, and salt, then bring the mixture to a boil. Once boiling, I add the flour all at once and stir vigorously until the dough forms a smooth ball that pulls away from the sides of the pan.

I let the dough cool slightly before adding the eggs one at a time, beating well after each addition until the mixture becomes smooth and glossy. I then transfer the dough to a piping bag and pipe small 1-inch mounds onto a parchment-lined baking sheet. I bake them for 20–25 minutes, until they’re puffed and golden, then allow them to cool completely.

For the filling, I whip the chilled heavy cream until soft peaks form, then gently fold in the pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. I love how it turns into a light and fluffy pumpkin cream that’s full of autumn flavor. I keep it chilled until ready to use.

Once the puffs have cooled, I cut a small slit in each one and pipe in the pumpkin cream. I make sure to fill them generously so every bite is full of flavor.

For the glaze, I whisk together powdered sugar, maple syrup, and just enough milk to reach a drizzling consistency. I spoon or drizzle it over the filled puffs and let them set for about 10 minutes before serving.

Servings and Timing

This recipe makes about 20–24 cream puff bites. Prep time takes around 25 minutes, baking time about 25 minutes, and assembling and glazing another 10 minutes. Altogether, I can have these ready in about 1 hour.

Variations

Sometimes I like to add a touch of bourbon or maple extract to the filling for extra depth. I’ve also swapped the pumpkin puree for sweet potato puree for a slightly different twist. For a crunchier texture, I sprinkle chopped pecans or toasted hazelnuts on top of the glaze. If I want a more decadent dessert, I drizzle melted white chocolate over the puffs after glazing.

Storage/Reheating

I store these cream puff bites in the refrigerator in an airtight container for up to 2 days. To keep the pastry crisp, I store the empty shells separately at room temperature and fill them right before serving. If I need to refresh the pastry, I place them in a 300°F (150°C) oven for about 5 minutes before cooling and filling. The glaze holds up beautifully even after chilling.

FAQs

Can I make the cream puff shells ahead of time?

Yes, I bake the shells up to a day ahead and store them in an airtight container. Before filling, I reheat them briefly in the oven to restore crispness.

Can I use whipped topping instead of heavy cream?

I prefer using real whipped cream for the best texture, but whipped topping works if I need a quicker version.

How do I keep my choux pastry from deflating?

I make sure not to open the oven during baking and bake until they’re golden all over. This ensures they stay puffed and firm.

Can I make the pumpkin filling dairy-free?

Yes, I use coconut cream instead of heavy cream and dairy-free butter in the choux pastry. The result is still light and delicious.

What if I don’t have maple syrup for the glaze?

I can substitute honey or a mix of powdered sugar and milk with a drop of maple extract for similar flavor.

Can I freeze the cream puffs?

I freeze the unfilled puffs after baking. When ready to serve, I thaw, re-crisp them in the oven, and fill with cream.

Can I make these larger instead of bite-sized?

Absolutely. I pipe larger rounds and bake them a few minutes longer until golden and set, then fill them as usual.

How do I know when the puffs are fully baked?

They should feel light, hollow, and golden brown all over. If they’re still pale, they may collapse as they cool.

Can I flavor the glaze differently?

Yes, I sometimes add a touch of cinnamon, nutmeg, or a splash of vanilla extract for a spiced version.

What’s the best way to serve them?

I like serving them on a dessert platter with a dusting of powdered sugar or a few extra drizzles of glaze for a festive touch.

Conclusion

I love how these Maple Pumpkin Cream Puff Bites bring a touch of elegance to any fall table. The light pastry, spiced pumpkin cream, and sweet maple glaze make them a showstopper that tastes as good as they look. Whether I’m celebrating Thanksgiving or just craving a cozy dessert, these little bites capture the essence of autumn in the most delightful way.