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Cream Cheese Pumpkin Puffs from The Food Charlatan

Cream Cheese Pumpkin Puffs

These bite-size puffs of pumpkin goodness have got a lot going for them, but pie-construction is not one of them. These could either be a quick appetizer or the easiest dessert ever!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 Servings
Calories 155kcal
Author Karen


  • 1 package puff pastry cups not shells, not sheets
  • 8 ounces cream cheese softened
  • 1/3 cup pumpkin canned, not pumpkin pie filling
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon salt
  • 1/2 cup powdered sugar + 2 tablespoons
  • Pecan halves to garnish


  • Bake the pastry cups according to package directions. I followed the egg wash instructions, but you can totally skip that step.
  • Poke a hole in the center of each puff with the end of a wooden spoon and let cool.
  • Meanwhile, in large bowl or stand mixer beat together the cream cheese, pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and powdered sugar.
  • Spoon the mixture into the cooled cups. Or you can pipe them in: I like to place a ziplock in a cup and spoon the filling into the cup. Then snip a corner and pipe (see photo).
  • Garnish with a pecan half, toasted if you have time.
  • These taste really good with cinnamon-sugar sprinkled on top!


Feel free to add whatever amount of spices you like. It's really just according to taste!


Serving: 1puffs | Calories: 155kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 93mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg