I like this recipe because it captures the essence of fall in a simple, beautiful dessert. The combination of pumpkin, cinnamon, nutmeg, and cream cheese gives a warm, comforting flavor that feels like a hug in dessert form. I also enjoy the versatility—whether I make them as a fancy dessert for guests or a cozy indulgence for myself, they always impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pastry 1 package puff pastry (store-bought) 2 tablespoons turbinado sugar (can swap with white granulated sugar)
For the Frosting 8 ounces pumpkin cream cheese (or mascarpone for a lighter option) 1 teaspoon spices (cinnamon, nutmeg, etc.) – adjust to preference 4 ounces white chocolate (optional for a sweeter finish)
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, I roll out the puff pastry and cut it into long, 1-inch-wide strips.
I carefully wrap each strip around a cream horn mold, overlapping slightly as I go.
I place the wrapped molds on the baking sheet and sprinkle lightly with turbinado sugar.
I bake them for 20–22 minutes, until golden and crisp. Then I let them cool for 10 minutes before removing them from the molds.
In a bowl, I beat together the pumpkin cream cheese, pumpkin puree (if not already in the cream cheese), and spices until smooth and creamy.
I fill a piping bag with the pumpkin cream cheese mixture and pipe it into the cooled pastry horns.
For a special touch, I dip the ends of each horn in melted white chocolate and sprinkle with extra turbinado sugar.
I let the chocolate set before serving.
Servings and Timing
This recipe makes about 12 cream horns. It takes 30 minutes to prep, 22 minutes to bake, and 10 minutes to cool, for a total of about 1 hour and 2 minutes.
Variations
Sometimes I use mascarpone instead of cream cheese for a lighter, silkier filling. I’ve also tried adding a bit of maple syrup or vanilla extract for extra sweetness. For a festive twist, I dip one side in dark chocolate instead of white.
Storage/Reheating
I store the filled cream horns in the refrigerator in an airtight container for up to 3 days. To keep them crisp, I prefer filling them just before serving. The pastry shells can be baked and stored separately at room temperature for up to 2 days. I don’t reheat them once filled, but I’ll lightly re-crisp the empty pastry shells in the oven for 3–5 minutes at 350°F if needed.
FAQs
Can I make these without cream horn molds?
Yes, I can use aluminum foil shaped into cones as a substitute.
Can I use homemade puff pastry?
Absolutely, though store-bought works perfectly and saves time.
What kind of pumpkin cream cheese should I use?
I like using a flavored pumpkin spice cream cheese, but I can mix plain cream cheese with pumpkin puree and spices if I prefer.
Can I make these ahead of time?
Yes, I bake the pastry shells ahead and fill them just before serving for the best texture.
Can I freeze the pastry shells?
Yes, I freeze baked shells in an airtight container and thaw at room temperature before filling.
Can I skip the white chocolate?
Yes, but it adds a lovely sweet finish and helps balance the tangy cream cheese filling.
How do I make them more spiced?
I add a pinch of cloves or allspice to the filling for deeper fall flavor.
Can I use a piping bag alternative?
Yes, I use a zip-top bag with a corner snipped off if I don’t have a piping bag.
What’s the best way to serve these?
I like serving them chilled with a dusting of powdered sugar or a drizzle of melted white chocolate.
Can I make mini versions?
Yes, I cut the pastry strips shorter and use smaller molds for bite-sized treats.
Conclusion
I love making pumpkin cream cheese filled cream horns because they’re festive, flaky, and full of cozy fall flavor. The contrast between crisp pastry and creamy pumpkin filling makes them irresistible. For me, they’re the perfect autumn dessert—beautiful to serve, easy to make, and absolutely delicious from the first bite to the last.
Flaky puff pastry horns filled with a creamy, spiced pumpkin cream cheese filling, these elegant yet easy treats capture all the cozy flavors of fall in every bite.
