Cream Cheese Pumpkin Puffs

Rishika Singh
Updated
Cream Cheese Pumpkin Puffs

By Oh Bite It

Serving Size: 24

You can make a HUGE batch of these and become a holiday hero in minutes.


Ingredients for the Pumpkin Batter Base:

  • 1 can (15-ounce) can pumpkin puree

  • ½ cup sugar

  • ¼ cup brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¾ cup evaporated milk

  • ⅔ cup all purpose flour

  • 2 tsp pumpkin pie spice

  • ¼ tsp salt

  • ¼ tsp baking powder

  • ¼ tsp baking soda


Directions:

  1. With an electric hand mixer (or lots of muscles) mix up your pumpkin base until it's smooth.


Ingredients for the Pumpkin Batter:

  • 1 ½ cup flour

  • 1 tsp baking powder


Directions:

  1. Now, add in the flour and baking powder to the base, and continue to mix until it's fully blended. It should be a peanut buttery consistency! Set it aside.


Ingredients for the Filling:

  • 8 oz cream cheese

  • ½ cup powdered sugar

  • splash of milk or cream to thin it out if necessary

  • piping bag to fill them up

  • oil for frying


Directions:

  1. Now, make the filling, simply by mixing the powdered sugar into the cream cheese. Add a splash of milk or cream if it's too thick to squeeze through your piping bag! Set aside.

  2. Scoop out about a tablespoon's worth of the batter and gently drop it into the hot (350 degrees) oil!

  3. Let them fully cool and drain on some paper towel.

  4. Gently poke a little hold into the puff so your pastry tip can fill it up! Fill up your piping bag or zip bag with the filling, add a decorate pastry tip and carefully fill them up.

  5. Give them a little dusting of powdered sugar, and a sweet plunge into some extra frosting just to take them over the moon.

For the full post, visit Oh Bite It.

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