Pumpkin Chocolate Cream Puffs

Pumpkin Chocolate Cream Puffs Recipe

If you have been on the hunt for the perfect fall dessert, you have come to the right place. These chocolate cream puffs are an ideal addition to any gathering.  Even better, they are the absolute best treat for the people you love.  Perfectly paired with a light pumpkin whipped cream and gently sprinkled with a cocoa and cinnamon, these cream puffs will transport you to a happy place.

Pumpkin Chocolate Cream Puffs Recipe

Thanks to the KitchenAid® 13-Cup Food Processor you too can make the perfect pumpkin whipped cream.

Pumpkin Chocolate Cream Puffs Recipe

The food processor produces a light, yet long-lasting cream with a velvety smooth texture. Serve them immediately to someone you love!

Pumpkin Chocolate Cream Puffs Recipe

Pumpkin Chocolate Cream Puffs

INGREDIENTS

For the chocolate cream puffs

1/2 cup water

1/3 cup vegetable oil

1 tablespoon sugar

1/4 tablespoon salt

1/2 cup + 1 tablespoon all purpose flour

3 large eggs, cold

2 1/2 tablespoons cocoa powder

For the pumpkin whipped cream

1 1/2 cups heavy cream

1 cup powdered sugar

2  teaspoons cinnamon

1/4 teaspoon all-spice

1 cup pumpkin puree

DIRECTIONS

For the chocolate cream puffs

Heat oven to 425 degrees.

In a medium saucepan heat water, oil, sugar and salt over medium heat until simmering.  Add in flour and quickly stir with a wooden spoon until mixture comes together and pulls away from the sides of the pan.  Remove pan from heat and allow to cool down, about five minutes.  Stir frequently (this helps to release the steam).

Add one egg and stir until completely incorporated.  Add in remaining eggs, one at a time, until the mixture is smooth.  Add in cocoa and gently stir until smooth.

Using a pastry bag with a 2D tip, pipe out small clouds of the cocoa dough.  You should have enough dough to pipe out 8 on one parchment lined cookie sheet.  (If you prefer you can use two soup spoons and drop 8 equally portioned mounds of the dough onto your prepared pan.)

Bake until completely puffed, 15 to 20 minutes.  Reduce heat to 375 and continue to bake until shells are firm, about 15 more minutes.

Remove pan from oven and carefully make a small slit in the side of each puff.  Allow puffs to dry out; let them sit out for about an hour.  Allow puffs to cool completely before filling.

For the pumpkin whipped cream

Add cold heavy cream to food processor and turn on high for about one minute, or until the cream has turned fluffy (or very soft peaks).  Turn processor off and add in sugar and spices.  Pulse until just incorporated.  Add in pumpkin puree and mix on high until pumpkin is fully incorporated, about 1 minute.

Scoop pumpkin whipped cream into a pastry bag and set aside.

Using a sharp paring knife, slice off top third of each puff shell.  If necessary, remove excess dough so that the shell is fairly hollow.  Do this to all puff shells.  Place shell base’s on your serving plate.

Cut approximately 2 inches off the tip of your pastry bag filled with pumpkin whipped cream.  Pipe a generous amount into each shell.  Place the shell top back on top of the whipped topping.

Mix together 1 tablespoon of cocoa and 1/4 teaspoon of cinnamon.  Gently dust the cream puffs with the cocoa blend.

Pumpkin Chocolate Cream Puffs Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Carrie

    These are stunning Amanda. I have a pumpkin cream puff on my blog… but nothing like these!

  • Linda Whitehead Moore

    These are not only beautiful, but they will fill the bill for a touch of spice and chocolate for dessert at Thanksgiving. Thanks for sharing.
    Linda @ Tumbleweed Contessa

  • Connie Jones

    It says to heat water, oil, SUGAR, and salt but I see no sugar listed?

    • Hello Connie, thank you for bringing this to our attention. The ingredients have been updated to resolve this. Thanks again! -Rachel

  • angie

    i love cream puffs….these look delicious!

  • JavaJ

    Sounds amazing! Did you put the processor bowl in the fridge first or did this whip fine at room temp?

    • Amanda

      Hi Stacie! The bowl itself was room temp. while the heavy cream was cold. Hope that helps!

      • JavaJ

        Thanks so much Amanda – can’t wait to try it!!

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The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.