Puff Pastry Pumpkin Treats with Whipped Pumpkin Filling Recipe

If you’re craving a fall-inspired sweet that’s as fun to make as it is to eat, you’re going to adore this Puff Pastry Pumpkin Treats with Whipped Pumpkin Filling Recipe. These little pumpkin-shaped pastries are flaky, fluffy, and filled with a light, creamy pumpkin whip that’ll have your family asking for seconds (and thirds!). I absolutely love how this turns out every single time—it’s like a mini autumn party on a plate, and I’m excited to share all my tips with you so you can nail it, too.

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Ingredients You’ll Need

All these ingredients come together so nicely—they create a balance of flakiness and sweetness with that unmistakable pumpkin flavor that makes fall magic happen. Here are some shopping tips to keep in mind before you start.

• Puff pastry sheets: I always grab the frozen kind—make sure to thaw them 30 minutes before to get that perfect puff.
• Whipping cream: Use heavy whipping cream for the best texture and stability in your filling.
• Pumpkin puree: Go for pure pumpkin, not pumpkin pie filling, so you control the sweetness and spices yourself.
• Vanilla extract: This adds a subtle warmth that complements the pumpkin beautifully.
• Powdered sugar: It dissolves quickly and sweetens the whipped cream gently without any grittiness.
• Pumpkin pie spice: If you don’t have this on hand, you can mix cinnamon, nutmeg, ginger, and cloves to make your own blend.

Variations

I like to keep things fresh by mixing up this recipe depending on the occasion. Feel free to tweak it for a personal touch—it’s so forgiving and fun that it really invites creativity.

• Spiced Up the Filling: I sometimes add a little maple syrup or honey to the whipped pumpkin filling for extra depth and natural sweetness—my family goes crazy for this twist.
• Gluten-Free Friendly: If you find gluten-free puff pastry at your grocery store, this recipe still works wonderfully. Just keep an eye on cooking times as they might vary slightly.
• Decorate for Holidays: Switch the pumpkin shapes for leaves or hearts and adjust the spices for other seasons—that way, it’s not just a fall treat!
• Chocolate Lovers: Adding mini chocolate chips inside the filling or on top (instead of just eyes) adds a yummy surprise that I learned my kids adore.

How to Make Puff Pastry Pumpkin Treats with Whipped Pumpkin Filling Recipe

Step 1: Prep and Cut the Puff Pastry

Start by preheating your oven to 400°F (204°C). While it’s warming up, gently unfold your thawed puff pastry sheets on a lightly floured surface. Using a pumpkin-shaped cookie cutter, press firmly and cut out as many pumpkin shapes as you can. Don’t worry if your edges aren’t perfect—it all adds to the homemade charm! Tip: Keep the scraps, brush them with a little cinnamon sugar, and bake those up too—they’re great little treats.

Step 2: Bake Until Golden and Puffy

Transfer your pumpkin cutouts to a parchment-lined baking sheet. Give them enough space to puff up without sticking together. Pop them into the oven and bake for 10-12 minutes, or until they’re beautifully golden and puffed. I find you want that perfect puff because it makes the treats look like tiny, edible pumpkins—so fun!

Step 3: Whip Up the Pumpkin Filling

While the pumpkins bake, grab a large mixing bowl and add your whipping cream, pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice. I love using a stand mixer for this because it makes it super easy, but a hand mixer works great too. Beat the mixture on medium-high speed until everything is fluffy and well combined, about 5 minutes. This whipped pumpkin filling is seriously delicious—light, smooth, and bursting with fall flavor.

Step 4: Assemble Your Treats

When your puff pastry pumpkins are out of the oven, let them cool just enough so you can handle them without burning your fingers—about 5 minutes. Then, carefully slice each pumpkin in half horizontally. Spoon a generous dollop of the whipped pumpkin filling on the bottom halves, then place the top halves back on. I love turning these into little faces by adding chocolate chips for eyes—it’s such a simple touch but really makes them pop!

How to Serve Puff Pastry Pumpkin Treats with Whipped Pumpkin Filling Recipe

Garnishes

I love sprinkling a pinch of cinnamon or nutmeg on top right before serving for an extra warm aroma. Sometimes I dust them lightly with powdered sugar to mimic a gentle fall frost. And the chocolate chip eyes? They make these treats irresistibly cute and playful—kids really enjoy that little detail.

Side Dishes

These little pumpkins shine best with a simple side like a warm cup of spiced apple cider or a dollop of vanilla ice cream. For a cozy gathering, pairing them with a crunchy autumn-inspired salad or a cup of your favorite coffee complements the flavors beautifully.

Creative Ways to Present

For a festive party, I’ve arranged them on a big wooden platter surrounded by real mini pumpkins and cinnamon sticks—that really elevates the autumn vibe. Another favorite is to serve each treat in a mini cupcake liner to keep things tidy and extra charming for guests. Trust me, presentation makes a cozy kitchen feel like a fall festival!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers refrigerated in an airtight container with parchment paper between layers to avoid sogginess. They stay fresh for up to 2 days, but the puff pastry might lose some of its crispness, so I recommend eating them as soon as possible for that optimal flaky texture.

Freezing

I don’t usually freeze these treats after assembly because the whipped filling doesn’t freeze well, but you can freeze the unbaked pumpkin-shaped puff pastry pieces on a baking sheet and then transfer them to a freezer bag. When you’re ready, just bake them directly from frozen, adding a few extra minutes to the baking time.

Reheating

If you want to reheat leftover baked pumpkins (without the filling), pop them in a 350°F oven for about 5 minutes to crisp them back up. I don’t recommend microwaving, as that tends to make them soggy. For leftovers with filling, it’s best to enjoy them cold or at room temperature.

FAQs

Final Thoughts

This Puff Pastry Pumpkin Treats with Whipped Pumpkin Filling Recipe holds a special place in my heart—it’s an easy way to bring autumn magic into the kitchen without hours of effort. Every time I make these, it feels like a little celebration of all things cozy and sweet. I hope you try them and have as much fun baking and sharing them as I do. Trust me, once you taste that luscious filling sandwiched between flaky puff pastry, you’ll want to keep this recipe on repeat all season long. Happy baking, friend!

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