Cream Cheese Pumpkin Puffs

| Amy Erickson
Serving size:24
Cream Cheese Pumpkin Puffs

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

pumpkin batter base

  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 can (15-ounce) can pumpkin purée
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 2/3 cup all purpose flour
  • 3/4 cup evaporated milk
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  1. With an electric hand mixer (or lots of muscles) mix up your pumpkin base until it’s smooth.

    pumpkin batter

    • 1 tsp baking powder
    • 11/2 cup flour
    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.

      filling

      • oil for frying
      • piping bag to fill them up
      • splash of milk or cream to thin it out if necessary
      • 1/2 cup powdered sugar
      • 8 oz cream cheese
      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.