Pumpkin Cream Cheese Filled Cream Horns for a Cozy Fall Treat
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.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12 cream horns
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pastry:
1 package puff pastry (store-bought)
2 tablespoons turbinado sugar (or granulated sugar)
For the Filling:
8 ounces pumpkin cream cheese (or mix plain cream cheese with pumpkin puree)
1 teaspoon pumpkin pie spice (or cinnamon and nutmeg blend)
4 ounces white chocolate (optional, for dipping or drizzling)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry and cut into long 1-inch-wide strips.
- Wrap each strip around a cream horn mold, overlapping slightly as you go.
- Place wrapped molds on the baking sheet and sprinkle lightly with turbinado sugar.
- Bake for 20–22 minutes, until golden and crisp. Cool for 10 minutes before removing from molds.
- In a bowl, beat pumpkin cream cheese and spices until smooth. If using plain cream cheese, mix in 1/4 cup pumpkin puree.
- Fill a piping bag with the pumpkin mixture and pipe into cooled pastry horns.
- Optional: Dip ends of each horn in melted white chocolate and sprinkle with extra sugar. Let set before serving.
Notes
Substitute mascarpone for a lighter filling.
Add maple syrup or vanilla for extra sweetness.
Use dark chocolate instead of white for a richer flavor.
Bake pastry shells ahead and fill before serving for maximum crispness.
To make mini versions, use shorter pastry strips and smaller molds.
Nutrition
- Serving Size: 1 cream horn
- Calories: 230
- Sugar: 10g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
