If you're craving a dessert that's both comforting and a little bit fancy, this Pumpkin Tiramisu Cream Puffs Recipe hits the spot. It combines the airy, golden-shelled charm of classic cream puffs with the warm autumnal flavors of pumpkin and spices, all tied together with a delicate mascarpone mousse and espresso whispers. Whether you're making this for a cozy family gathering or just to enjoy a special treat at home, you'll love how this recipe feels both indulgent and approachable.
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Why This Recipe Works
This recipe brings joy by marrying the delicate lightness of cream puffs with the creamy, spiced goodness of pumpkin tiramisu. You get the perfect mix of texture and flavor that feels festive without being complicated, making it ideal for both newbies and seasoned bakers.
- Consistent Texture: Precise baking steps and gentle oven transitions give you that perfectly puffed choux pastry without sogginess.
- Deep, Balanced Flavor: The espresso-marsala mix subtly enhances the pumpkin mascarpone mousse for a luscious harmony of tastes.
- Simple Ingredients: Uses pantry staples and a can of pumpkin, keeping shopping easy without sacrificing quality.
- Fast Prep, Big Payoff: Just an hour from start to finish means you can enjoy a show-stopping dessert on a weekday evening too.
Ingredient Game Plan
Choosing the right ingredients really sets this Pumpkin Tiramisu Cream Puffs Recipe apart. I always recommend fresh dairy and quality spices to bring out the best flavors, and don't skip the espresso powder - it's a tiny detail that makes a big difference.
- Whole Milk & Butter: Look for fresh, high-quality dairy to enrich your choux pastry and avoid any off aromas.
- Flour: Use all-purpose flour for a tender, elastic dough that puffs up beautifully.
- Mascarpone Cheese: Room temperature is key for smooth mixing and that lush tiramisu texture.
- Pumpkin Puree: Opt for pure pumpkin, not pumpkin pie filling, to keep control over sweetness and spices.
- Espresso Powder: Just a small amount enhances the tiramisu flavor profile, so don't omit it!
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Pumpkin Tiramisu Cream Puffs Recipe
Step 1 - Prep & Season
Start by preheating your oven to 400°F and lining a baking sheet with parchment or a silicone mat. Combine water, milk, sugar, salt, and butter in a medium saucepan and bring it to a boil over medium-high heat. Once boiling, whisk in all the flour at once and stir vigorously with a wooden spoon until the mixture pulls away from the pan and looks smooth and shiny. This is a crucial stage - the dough should form a cohesive ball and have a slightly glossy finish, which means it's cooked perfectly for great puffing.
Step 2 - Build Flavor
Transfer your dough to a mixer bowl and gradually beat in the eggs one at a time on low speed, letting each egg fully blend before adding the next. You'll notice the dough become silkier and stretchier with each addition, which helps with the airy texture later. While the dough chills, whisk together mascarpone, pumpkin puree, sugar, and warm spices until smooth. In a separate bowl, whip cold heavy cream with powdered sugar and vanilla bean paste to soft peaks, then fold gently into the pumpkin mixture to keep it light and fluffy - this mousse is where your tiramisu magic truly shines.
Step 3 - Finish for Best Texture
Pipe the choux dough into mounds about 2 inches wide and ¾ inch tall, spacing them well to avoid sticking. Place the baking sheet in the oven and immediately turn the heat off, letting the cream puffs bake in residual heat for 10 minutes; this gentle start prevents collapse. Next, crank the oven down to 350°F and bake for 10 more minutes, then turn the oven off again and leave the puffs in for 10 minutes more to finish drying out. This staggered baking ensures crisp, hollow shells perfect for filling. Once cooled, slice them open and brush the inside with the espresso and marsala mixture to infuse flavor without sogginess before filling with the pumpkin mascarpone mousse.
Pro Moves I Swear By
Over the years, I've learned a few tips that save time and trouble with this recipe. Most importantly, don't rush the egg incorporation - it tricks your dough into that supple consistency essential for puffing. Also, keep an eye on moisture: too much or too little can wreck the texture.
- Doneness Cue: The cream puffs should feel light and hollow when tapped - if they're dense or wet inside, bake a few minutes longer.
- Temperature Trick: Turning the oven off at intervals lets the puffs dry out slowly, ensuring crispy shells that won't collapse.
- Make-Ahead Move: The pumpkin mousse can be made up to a day ahead and refrigerated, saving precious prep time.
- Skip This Pitfall: Never open the oven door during baking - sudden temperature changes cause the puffs to deflate.
Serve It Up
Finishing Touches
To finish your Pumpkin Tiramisu Cream Puffs Recipe, dust the tops with unsweetened cocoa powder just before serving. It adds a touch of bitterness that contrasts beautifully with the mousse's richness and spices. I like to use a fine-mesh sieve for a delicate shower of cocoa - it makes the presentation feel café-worthy without any fuss.
Great Pairings
This dessert pairs wonderfully with a cup of strong, freshly brewed espresso or a spiced chai latte. For something lighter, a crisp apple salad with a splash of lemon balances the creamy sweetness and keeps things fresh. I often serve it alongside toasted pecans to introduce a little crunch, which contrasts nicely with the soft cream puffs.
Easy Plating Wins
For weeknight dinners, I arrange the cream puffs simply on a white plate with a cocoa dusting and a few cinnamon sticks for rustic charm. On special occasions, try serving them on a tiered dessert stand, garnished with fresh cranberries or edible flowers. The contrast of the bright fruit and delicate pastries will impress your guests and elevate the experience.
Make-Ahead & Storage
Storing Leftovers
Keep any leftover cream puffs in an airtight container in the fridge for up to 2 days. Because of the mousse filling, they won't stay crisp, but the flavors mellow nicely. I find it best to assemble them just before serving to preserve the puff texture, so you might want to store shells and mousse separately whenever possible.
Freezer Notes
You can freeze the baked cream puff shells (unfilled) in a sealed bag for up to 1 month. Thaw them at room temperature and re-crisp in a 300°F oven for 5-7 minutes before filling. I don't recommend freezing the filled cream puffs as the mousse texture changes and the shells lose their crunch.
Reheating Pumpkin Tiramisu Cream Puffs Recipe Without Drying Out
If you want to refresh leftover cream puffs, place unfilled shells in a 325°F oven for about 5 minutes to restore crispness. For filled puffs, a quick 10-15 second zap in the microwave softens the mousse without drying it out - just watch carefully so it doesn't get hot or weep. Air fryer reheating at low heat also works well to keep that delicate texture.
Frequently Asked Questions
It's best to use pure pumpkin puree here because pie filling contains added sugar and spices, which can throw off the balance in your mousse and make it too sweet or spicy.
Make sure your dough isn't too wet or dry - follow the flour and egg steps carefully. Also, avoid opening the oven door while baking; sudden temperature drops can cause deflation.
Absolutely! The mousse can be made up to 24 hours ahead and stored covered in the fridge. Give it a gentle stir before piping to refresh the texture.
You can substitute with another sweet fortified wine like sherry or even a splash of rum. Just keep the quantity small so it doesn't overpower the flavors.
Final Thoughts
PrintComplete Recipe
Pumpkin Tiramisu Cream Puffs Recipe
Indulge in these Pumpkin Tiramisu Cream Puffs, a delightful twist on classic French choux pastry filled with a light pumpkin mascarpone mousse and infused with espresso and Marsala wine flavors. Perfect for fall gatherings or a festive dessert treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Cream Puffs (Choux Pastry)
- 125 grams water (½ cup + 1 Tbsp)
- 125 grams whole milk (½ cup + 1 Tbsp)
- 5 grams sugar (½ tsp)
- 5 grams fleur de sel or other sea salt (½ tsp)
- ½ cup unsalted butter (1 stick)
- 140 grams flour (¾ cup + 2 Tbsp)
- 4 eggs
Pumpkin Mascarpone Mousse
- 16 oz mascarpone cheese, at room temperature
- 15.5 oz pumpkin puree (1 can)
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup heavy (whipping) cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste (or 1 vanilla bean or 1 teaspoon vanilla extract)
Espresso/Marsala Mixture
- 2 tablespoons marsala wine
- ½ teaspoon espresso powder
Garnish
- unsweetened cocoa powder, for sprinkling
Instructions
- Prepare Cream Puffs (Choux Pastry): Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat. In a medium saucepan, combine water, milk, sugar, salt, and butter. Bring the mixture to a boil over medium-high heat. Once boiling, add the flour all at once and beat vigorously with a wooden spoon until the mixture pulls away from the pan and is smooth and shiny. Immediately transfer to a stand mixer bowl.
- Incorporate Eggs: With the mixer on low speed, add eggs one at a time, allowing each to fully incorporate and the mixture to become smooth before adding the next. This will form the choux pastry dough.
- Pipe Dough: Transfer the dough to a piping bag and cut a ⅓-inch hole at the tip. Pipe mounds of dough about 2 inches across and ¾ inch tall, spaced at least 2 inches apart on the baking sheet to ensure they bake evenly and don't deflate.
- Bake Cream Puffs: Place the sheet in the oven and turn the oven off. Let the cream puffs bake for 10 minutes with the heat off, then turn the oven to 350°F and bake for another 10 minutes. Turn the oven off again and let them continue baking for an additional 10 minutes without opening the door. This gentle baking process ensures perfectly puffed shells.
- Cool and Vent: Once baked, remove the cream puffs from the oven and poke a small hole in the top of each with a toothpick to release steam and prevent deflation. Allow to cool completely before filling.
- Make Pumpkin Mascarpone Mousse: In a large bowl, combine mascarpone cheese and pumpkin puree. Stir in sugar, cinnamon, ginger, and cloves. In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla bean paste to soft peaks. Gently fold the whipped cream into the pumpkin mixture in two additions, maintaining the lightness of the mousse. Transfer to a piping bag if desired.
- Prepare Espresso/Marsala Mixture: In a small bowl, stir together marsala wine and espresso powder until the powder dissolves. This liquid will add a rich coffee flavor to the cream puffs.
- Assemble Cream Puffs: Using a serrated knife, carefully slice the cream puffs in half. Lightly brush the inside of the bottom halves with the espresso/marsala mixture to infuse flavor without sogginess. Pipe or spoon the pumpkin mascarpone mousse generously inside.
- Finish and Serve: Replace the tops of the cream puffs onto the filling. Dust the assembled cream puffs with unsweetened cocoa powder for a finishing touch. Serve immediately for the best texture and flavor.
Notes
- Use room temperature eggs to better incorporate into the dough for smoother choux pastry.
- Ensure to poke holes in the cream puffs after baking to prevent sogginess from steam buildup.
- The gentle baking with the oven turned off helps to puff the shells without cracking or collapsing.
- You can prepare the pumpkin mascarpone mousse ahead and refrigerate it to save time before assembly.
- For a non-alcoholic version, substitute Marsala wine with brewed coffee or milk.
- If desired, decorate with additional cinnamon or grated chocolate instead of cocoa powder for garnish.
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