As the delightful chill of autumn settles in, my mind always drifts to cozy flavors that warm the soul. There’s a special joy in whipping up a batch of Gluten Free Pumpkin Cream Puffs that not only satisfies my sweet tooth but also brings the essence of the season right to my kitchen. Picture this: golden, airy puffs filled with a luscious pumpkin mousse that tastes like a hug in dessert form.
I love how these cream puffs transform a simple afternoon into a festive occasion. They’re perfect for gatherings, potlucks, or even as a well-deserved treat after a long week—turning any moment into something special. Plus, the fact that they’re gluten-free opens up the experience to even more loved ones.
Join me as we dive into this flavorful adventure, where each bite transports you to a cozy café or a family holiday gathering, all from the comfort of your home. Let’s craft these delightful treats and make this autumn a little sweeter!
Why are Gluten Free Pumpkin Cream Puffs irresistible?
Decadent Delight: The airy cream puffs are perfectly light, cradling a rich, spiced pumpkin mousse that encapsulates fall in every bite.
Gluten-Free Joy: No one will miss the gluten here—these puffs are a hit with everyone!
Effortless Elegance: With simple ingredients and straightforward steps, impressing guests has never been easier.
Perfect for Parties: Their festive presentation makes them a crowd favorite, ideal for any autumn gathering or holiday celebration.
Quick to Make: Thanks to a timesaving process, you can whip up a batch in just over an hour, leaving you more time to enjoy the festivities.
Gluten Free Pumpkin Cream Puffs Ingredients
• Get ready to delight your guests!
For the Choux Pastry
• 75 grams whole milk – adds richness and moisture to the pastry.
• 75 grams water – balances the fat from the butter for the perfect dough.
• 60 grams butter – ensures a tender texture; unsalted is best for controlling salt levels.
• ⅛ teaspoon salt – enhances the flavors beautifully.
• 5 grams granulated white sugar – brings a hint of sweetness to the dough.
• 65 grams Cup4Cup Copycat Flour blend OR 90 grams Homemade Gluten Free Pâte à Choux flour mix – achieve perfect gluten-free texture and rise.
• 25 grams cornstarch – helps create a light and airy structure.
• 175 grams room temperature whole eggs (3-4 eggs) – provides moisture and binds the mixture together.
For the Pumpkin Mousse Filling
• 125 grams heavy cream, cold – folds into the mixture for irresistible creaminess.
• 20 grams powdered sugar – sweetens the whipped cream for the filling.
• 1 teaspoon vanilla extract – adds a delightful flavor boost.
• 115 grams cream cheese, at room temperature – ensures a smooth base for the pumpkin mousse.
• 35 grams granulated sugar – combines with the cream cheese for a sweet touch.
• 225 grams pumpkin puree – the star ingredient that makes these Gluten Free Pumpkin Cream Puffs truly special.
• 1 teaspoon pumpkin pie spice – a warm mix that embodies autumn flavors.
• ½ teaspoon ground cinnamon – adds depth and warmth.
• ¼ teaspoon ground ginger – introduces a zesty kick to the mousse.
• ½ teaspoon kosher salt – balances out the sweetness perfectly.
• Powdered sugar as needed – for dusting before serving, adding an elegant touch.
With these ingredients at your fingertips, you’re well on your way to creating a delightful treat that everyone will love!
How to Make Gluten Free Pumpkin Cream Puffs
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Sift Together: Start by sifting the Cup4Cup Copycat Flour Blend and cornstarch in a small bowl. This aerates the flour and removes any lumps, ensuring a smooth pastry. Set aside for later.
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Simmer Ingredients: In a medium saucepan, combine the butter, sugar, salt, milk, and water. Bring this mixture to a gentle simmer over medium-low heat, stirring occasionally, until the butter melts.
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Add Dry Ingredients: Once the mixture reaches a rolling boil, promptly turn off the heat and add all the sifted dry ingredients at once. Prepare for a satisfying mix as it transforms into a dough!
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Stir the Dough: Using a wooden spoon, stir the mixture fully for about 30-60 seconds until the flour is completely incorporated, creating a smooth and sticky dough.
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Cook the Dough: Return the pan to very low heat and stir the dough continuously for one additional minute. This step is crucial for drying out the dough slightly.
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Process the Dough: Transfer the dough to a food processor and pulse 4-5 times. This helps to smooth out the texture and allows for better incorporation of the eggs.
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Cool the Mixture: Allow the dough to cool in the processor for about 5 minutes, with the lid off, so the steam can escape and it won’t cook the eggs later.
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Add Eggs Gradually: With the food processor running, gradually add the room temperature eggs through the feeder. This will make the dough creamy and glossy.
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Blend Until Smooth: Once all the eggs are in, blend for one full minute, scrape down the sides of the bowl, and blend for an additional 30 seconds until the dough is perfectly smooth.
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Chill the Choux: Cover the choux pastry with plastic wrap or a lid, then refrigerate for 30 minutes. This resting period helps the puffs rise beautifully.
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Preheat the Oven: Before baking, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
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Scoop the Dough: Using a medium-sized cookie scoop (about 1.5 tablespoons), scoop the dough onto the lined baking sheet, leaving 1-2 inches of space between each scoop for rising.
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Smooth the Tops: Dampen a finger with cold water and gently smooth out the tops of the dough to ensure even baking.
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Bake the Puffs: Bake the cream puffs at 375°F for 20 minutes. Then, reduce the temperature to 325°F (163°C) and bake for an additional 15-20 minutes until they are golden brown.
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Check for Doneness: Tap the bottom of one baked choux; if it sounds hollow, they’re perfectly cooked. If not, continue baking a bit longer until firm.
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Cool in the Oven: Turn off the oven and crack the door open slightly, allowing the choux to cool inside for 20-30 minutes. This helps maintain their shape.
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Transfer and Cool: Carefully move the cream puffs to a cooling rack and let them cool completely before filling.
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Prepare the Whipped Cream: In a clean stand mixer bowl, add the cold heavy cream, powdered sugar, and vanilla extract. Whip until medium peaks form, then chill in the refrigerator.
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Mix the Cream Cheese: In the same bowl (just make sure it’s clean), combine room temperature cream cheese and granulated sugar, beating until the mixture is smooth and creamy.
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Incorporate Pumpkin and Spices: Add in the pumpkin puree and spices, mixing on low speed. Scrape down the sides to ensure everything is evenly blended.
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Fold in Whipped Cream: Gently fold in the whipped cream into the pumpkin mixture in three parts, being careful not to deflate the airy texture.
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Refrigerate the Mousse: Cover the pumpkin mousse and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
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Fill the Cream Puffs: Once the puffs are cool, cut each in half and pipe the pumpkin mousse into the bottom half. Top with the other half.
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Serve and Enjoy: Dust with powdered sugar if desired, then serve immediately or chill for about 30 minutes before serving for an extra refreshing treat.
Optional: Dust with additional pumpkin pie spice for an extra festive flair!
Exact quantities are listed in the recipe card below.
Expert Tips for Gluten Free Pumpkin Cream Puffs
Use Room Temperature Eggs: Incorporating eggs at room temperature helps create a smooth and glossy dough, essential for the perfect Gluten Free Pumpkin Cream Puffs.
Avoid Overmixing: When folding in the whipped cream, do so gently to maintain the airy texture of the mousse; overmixing will lead to a denser filling.
Cooling is Key: Allow your cream puffs to cool properly in the oven. This prevents them from deflating and ensures they are dry enough to hold the filling without becoming soggy.
Watch for Doneness: Tap the baked puffs; if they sound hollow, they are done. If they’re too soft, give them a few more minutes in the oven for a perfect rise.
Choose Quality Ingredients: Using high-quality pumpkin puree and fresh spices will elevate the flavors of your mousse, making each bite truly delightful.
How to Store and Freeze Gluten Free Pumpkin Cream Puffs
Fridge: Store any leftover cream puffs in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
Freezer: For longer storage, freeze the unfilled cream puffs for up to 2 months. Allow them to cool completely, then place them in a freezer-safe bag or container.
Reheating: To enjoy frozen puffs, thaw in the fridge overnight and warm in a preheated oven at 350°F for about 10 minutes before filling them with pumpkin mousse.
Filled Cream Puffs: It’s best to consume filled cream puffs immediately, as the mousse may cause the pastry to become soggy if stored.
Make Ahead Options
These Gluten Free Pumpkin Cream Puffs are perfect for meal prep, allowing you to enjoy delicious homemade treats without the last-minute rush! You can prepare the choux pastry up to 24 hours in advance; just refrigerate it tightly covered to maintain its moisture. Additionally, the pumpkin mousse filling can be made ahead and stored in the refrigerator for up to 3 days. To keep the texture light and airy, make sure the whipped cream is gently folded in right before filling the puffs. When it’s time to indulge, simply bake the choux pastry and fill them with the chilled mousse for dessert that’s just as delightful, saving you precious time on busy days!
Gluten Free Pumpkin Cream Puffs Variations
Feel free to make these delightful cream puffs your own; a little creativity can take them to new heights!
- Dairy-Free: Substitute almond or coconut milk for the whole milk and use dairy-free butter. Enjoy a creamy, vegan-friendly treat!
- Spiced Cream: Add a dash of nutmeg or clove to the pumpkin mousse for an extra layer of cozy autumn spice. This twist will elevate the seasonal flavors beautifully.
- Chocolate Drizzle: Melt dark chocolate and drizzle it over filled cream puffs for a decadent touch. Chocolate and pumpkin are a match made in dessert heaven!
- Nutty Crunch: Fold in some crushed pecans or walnuts into the mousse for added texture and nutty flavor. It gives each bite a delightful crunch!
- Maple Sweetened: Replace granulated sugar with pure maple syrup in the mousse for a natural sweetness that accentuates pumpkin flavors perfectly. It’s a deliciously earthy alternative!
- Savory Twist: Swap out the pumpkin for roasted sweet potato for a unique savory flavor profile that pairs well with earthy spices. These make for a fantastic, unexpected treat!
- Gluten-Free Chocolate Choux: Use cocoa flour instead of gluten-free flour for a chocolatey choux pastry that can complement a mocha or chocolate filling. A perfect indulgence!
- Caramel Sauce: Drizzle caramel sauce inside or over the filled cream puffs for a sweet surprise that’s sure to impress. It adds that luscious finish to each bite!
Let your culinary imagination run wild; the possibilities are as endless as they are delicious!
What to Serve with Gluten Free Pumpkin Cream Puffs?
Elevate your dessert experience by pairing these light, creamy delights with complementary flavors and textures that will enchant your guests.
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Spiced Apple Cider: A warm cup of spiced apple cider brings a cozy, holiday flavor that beautifully enhances the pumpkin notes in the cream puffs.
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Light Fall Salad: A fresh salad with mixed greens, goat cheese, and dried cranberries adds a crunchy texture, making it a refreshing counterpoint to the creamy mousse.
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Homemade Caramel Sauce: Drizzling the cream puffs with a bit of rich caramel will bring out the sweetness of the pumpkin and create a decadent treat everyone will love.
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Chocolate Espresso Martinis: For a sophisticated twist, serve these indulgent drinks alongside to contrast the sweet and spiced flavors, creating an enjoyable flavor journey.
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Pumpkin Spice Latte: Embrace the season with this classic beverage that echoes the flavors in the mousse, warming hearts and palates alike.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream not only adds a delightful contrast in temperature but also enhances the richness of the pumpkin filling.
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Candied Pecans: The crunch and sweetness of candied pecans offer a delightful texture that complements the soft cream puffs while adding a gourmet touch.
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Fresh Berries: A medley of fresh berries brings a vibrant burst of acidity, balancing the sweetness of the dessert and giving a refreshing finish.
Hosting a gathering is all about presenting a medley of flavors, and these pairings ensure every bite of your Gluten Free Pumpkin Cream Puffs is memorable!
Gluten Free Pumpkin Cream Puffs Recipe FAQs
What type of flour is best for Gluten Free Pumpkin Cream Puffs?
I recommend using Cup4Cup Copycat Flour blend for the best texture and flavor. If you prefer making your own, a Homemade Gluten Free Pâte à Choux flour mix can work wonders too. Just remember, if you opt for the homemade blend, skip the cornstarch!
How should I store leftover cream puffs?
Absolutely! Keep any leftover cream puffs in an airtight container in the refrigerator for up to 3 days. This helps maintain their freshness and delightful texture. If you notice any sogginess, a quick blast in the oven will revive them nicely.
Can I freeze the cream puffs?
Definitely! To freeze, make sure the unfilled cream puffs are completely cooled, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight and reheat in a preheated oven at 350°F for about 10 minutes.
What if my dough isn’t rising properly?
If your choux pastry isn’t rising, it might be due to moisture levels or undercooking. Make sure your dough reaches a smooth, glossy consistency and is cooked long enough before spooning onto the baking sheet. Remember to preheat your oven correctly and avoid opening the door too early as it can interrupt the rising process.
Can I make these cream puffs ahead of time?
Certainly! You can prepare the choux dough in advance and store it in the fridge for up to 24 hours before baking. Just be sure to fill the cream puffs shortly before serving to keep them crisp and delicious. This way, you can enjoy the delightful flavors of your Gluten Free Pumpkin Cream Puffs with minimal stress!
Are these cream puffs suitable for people with allergies?
While these cream puffs are gluten-free, they contain dairy through the butter and cream cheese, so those with dairy allergies should opt for alternatives. I often suggest using plant-based butters and non-dairy cream cheese to adjust the recipe while still keeping that deliciousness intact.
Delicious Gluten Free Pumpkin Cream Puffs You’ll Crave
Ingredients
Equipment
Method
- Sift the Cup4Cup Copycat Flour Blend and cornstarch in a bowl. Set aside.
- Combine butter, sugar, salt, milk, and water in a saucepan. Simmer over medium-low heat until butter melts.
- Once boiling, turn off the heat and add in the dry ingredients all at once.
- Stir the dough for 30-60 seconds until fully incorporated.
- Return to low heat and stir continuously for 1 more minute.
- Transfer to a food processor and pulse 4-5 times.
- Cool the dough in the processor for 5 minutes.
- Gradually add room temperature eggs and blend until smooth.
- Cover the dough and refrigerate for 30 minutes.
- Preheat your oven to 375°F and line a baking sheet with parchment.
- Scoop dough onto the lined sheet, leaving space between scoops.
- Smooth tops of the dough with a damp finger.
- Bake at 375°F for 20 minutes, then reduce to 325°F for additional 15-20 minutes.
- Check for doneness by tapping the bottom of a puff.
- Cool in the oven with the door cracked for 20-30 minutes.
- Move to a cooling rack to cool completely.
- Whip cold heavy cream with powdered sugar and vanilla until medium peaks form.
- Beat room temperature cream cheese with granulated sugar until smooth.
- Incorporate pumpkin puree and spices, mix until blended.
- Fold whipped cream into the pumpkin mixture gently.
- Refrigerate the mousse for at least 1 hour.
- Fill cooled puffs with the pumpkin mousse and dust with powdered sugar before serving.