Pumpkin Tiramisu Cream Puffs
These pumpkin tiramisu cream puffs are the dreamiest bite-sized dessert. In this post, we’ll show you how to make choux pastry (it’s easier than you think!), a luscious pumpkin tiramisu filling, and a chocolate ganache for dipping. They’re simple to make, delicious, and absolutely perfect for fall.
Why you’ll love this recipe
This might be one of our favorite bakes this season, and once you try it, we’re pretty sure it’ll become one of yours too. These cream puffs combine cozy fall flavors with classic tiramisu, all wrapped into one bite. The choux pastry shells bake up light and crisp, the mascarpone filling is smooth and just sweet enough, and the hint of espresso gives everything that little “tiramisu moment” without overpowering the pumpkin. They look impressive but are surprisingly simple to make, and they’re the kind of dessert that disappears the second you set them down.
Gather your ingredients
For the Choux Pastry
- Water
- Unsalted butter
- Granulated sugar
- Salt
- All purpose flour
- Eggs
- Vanilla extract
For the Pumpkin Tiramisu filling
- Mascarpone cheese
- Pumpkin puree
- Espresso powder
- Pumpkin spice
- Heavy cream
- Powdered sugar
For the Chocolate Ganache
- Heavy cream
- Dark chocolate
Watch how we made them:
How to Make Choux Pastry
Bring water and butter to a boil: In a saucepan over medium heat, melt together the water, butter, sugar, and salt. Allow the mixture to come to a boil.
Stir in the flour: Using a wooden spoon, vigorously stir in the flour until the dough forms into a ball and starts to pull away from the sides of the saucepan.
Remove from the heat: Remove from the heat and transfer the dough to a bowl and continue to mix to release some of the steam, about 5-10 minutes.
Add the eggs: Add the eggs one at a time, stirring vigorously between each addition. The dough should become shiny, smooth, and should hold a soft peak.
Pipe and bake: Transfer the dough to a piping bag and pipe mounds onto a lined baking sheet. Bake for 10 minutes at 425°F, then reduce the temp to 350°F and bake for an additional 20 minutes until golden brown.
Shop the Post:
More Pumpkin Recipes you’ll love:
- Pumpkin Sugar Cookie Sandwiches
- Marbled Pumpkin Chocolate Cheesecake Tart
- Pumpkin Chocolate Chip Donuts
Pumpkin Tiramisu Cream Puffs
Ingredients
Cream Puffs
- 1 cup water
- 1/2 cup unsalted butter
- 1 1/2 tsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 eggs, room temp.
- 1 tbsp vanilla extract
Pumpkin Tiramisu Filling
- 4 oz mascarpone cheese
- 1/4 cup pumpkin puree
- 1 1/2 tsp espresso powder
- 1/2 tsp pumpkin spice
- 1 cup heavy cream
- 1/2 cup powdered sguar
Ganache
- 1/3 cup heavy cream
- 4 oz dark chocolate chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a saucepan over medium heat, bring the water, butter, sugar, and salt to a boil.
- Reduce the heat to medium-low. Add the flour and using a wooden spoon, stir vigorously until it forms a smooth dough and pulls away from the sides of the saucepan, about 3 minutes.
- Remove from the heat and transfer the dough to a bowl and continue to mix to release some of the steam, about 5 minutes.
- Add the eggs one at a time, stirring vigorously between each addition. The dough should be glossy, smooth, and holds a soft peak.
- Transfer the dough to a piping bag with a large round tip and pipe the cream puffs onto a lined baking sheet, about 2 inches each. To smooth out the top of each round, wet your finger and gently press down any peaks.
- Bake for 10 minutes at 425°F, then reduce the temp to 350°F and bake for an additional 20 minutes or until golden brown. Allow to cool while you make the cream.
- To make the cream filling: Whisk the mascarpone, pumpkin puree, espresso powder, and pumpkin spice until combined. In a separate bowl, whisk the heavy cream and powdered sugar until stiff peaks. Gently fold into the mascarpone mixture.
- To fill the cream puffs, use a knife to make a small slit into the bottom of each puff and pipe cream into each.
- To make the ganache: Heat the heavy cream in the microwave or on the stove until steaming. Pour the cream over the chopped chocolate and cover for 2 minutes allowing the chocolate to melt. Then, uncover and whisk the chocolate until smooth. Dip each cream puff into the ganache.
