Pumpkin Spice Éclairs

Fall is the perfect time to indulge in treats that bring warmth, spice, and a touch of sweetness to your day. Our Pumpkin Spice Éclairs combine the light, airy texture of classic éclairs with the cozy flavors of pumpkin and spice, creating a dessert that’s both elegant and comforting. This recipe elevates the traditional French pastry by infusing the filling with creamy pumpkin goodness and a blend of cinnamon, nutmeg, and cloves. Whether you’re hosting a seasonal gathering or simply craving a festive treat, these éclairs are sure to impress and delight.

Why This Pumpkin Spice Éclairs Stands Out

What makes these Pumpkin Spice Éclairs truly special is the perfect balance of textures and flavors. The choux pastry is golden and crisp on the outside yet soft and tender inside, providing a light shell that holds a luscious pumpkin spice cream filling. The filling is smooth, rich, and subtly spiced, capturing the essence of autumn without overwhelming sweetness. Topped with a glossy pumpkin-spiced glaze, these éclairs are as beautiful as they are delicious.

Unlike many pumpkin desserts that can be dense or overly sweet, these éclairs maintain a delicate profile that lets the pumpkin shine. Plus, this recipe is thoughtfully crafted with accessible ingredients and clear steps, making it easy for bakers of all levels to create a show-stopping seasonal dessert.

Ingredients at a Glance

• For the Choux Pastry:
  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
• For the Pumpkin Spice Cream Filling:
  • 1 cup whole milk
  • 1/2 cup pumpkin puree (canned or fresh)
  • 3 large egg yolks
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 3 tablespoons unsalted butter (softened)
• For the Pumpkin Spice Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 2-3 tablespoons milk

Must-Have Equipment

• Baking Sheet: Essential for baking the éclairs evenly.
• Piping Bags and Tips: A large round tip to pipe the choux pastry and a smaller one for filling the éclairs.
• Mixing Bowls: For preparing both the dough and the filling.
• Whisk: To blend ingredients smoothly.
• Medium Saucepan: For cooking the custard filling.
• Cooling Rack: Allows éclairs to cool down evenly without becoming soggy.

Pumpkin Spice Éclairs in Steps

Step 1: Prepare the Choux Pastry

Preheat your oven to 400°F (200°C). In a medium saucepan, combine water, butter, and salt. Heat over medium until the butter melts and the mixture begins to boil. Remove from heat and stir in the flour all at once, mixing vigorously until the dough forms a ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl. Let it cool for 5 minutes, then beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy but thick enough to hold its shape.

Step 2: Pipe and Bake the Éclairs

Line a baking sheet with parchment paper. Using a piping bag fitted with a large round tip, pipe 4-inch long strips of dough spaced about 2 inches apart. Gently tap the pan on the counter to remove air bubbles. Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes until golden brown and puffed. Avoid opening the oven door during baking to prevent collapse.

Once baked, remove from oven and pierce each éclair with a skewer to release steam. Allow them to cool completely on a cooling rack.

Step 3: Make the Pumpkin Spice Cream Filling

In a medium saucepan, whisk together milk, pumpkin puree, cinnamon, nutmeg, cloves, and salt. Heat over medium until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until thickened, about 2-3 minutes.

Remove from heat and stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap pressed directly on the surface, and refrigerate until chilled.

Step 4: Prepare the Pumpkin Spice Glaze

In a small bowl, whisk powdered sugar, pumpkin puree, cinnamon, and enough milk to reach a smooth, pourable consistency.

Step 5: Assemble the Éclairs

Using a piping bag fitted with a small tip, fill each cooled éclair with the pumpkin spice cream filling. Dip the top of each éclair into the glaze, allowing excess to drip off. Place on a rack to let the glaze set before serving.

Smart Substitutions

• You can use light cream instead of whole milk for a richer filling.
• For a dairy-free option, substitute butter with coconut oil and milk with almond or oat milk.
• If fresh pumpkin puree is not available, canned pumpkin puree works perfectly.
• Adjust spices to preference; for example, add ginger or allspice to deepen the flavor.

Recipe Notes & Chef’s Commentary

• The key to perfect choux pastry is the right dough consistency—too wet, and it won’t hold shape; too dry, and it will crack.
• Make sure to pierce the baked éclairs to release steam, which prevents sogginess inside.
• Chilling the filling thoroughly before piping helps it hold shape and improves flavor melding.
• For easier glazing, dip only the tops and place éclairs on a wire rack to catch drips for a tidy finish.
• If you love pumpkin desserts, you might enjoy exploring Pumpkin Streusel Muffins or Pumpkin Oatmeal Bars With Cream Cheese Frosting for more seasonal inspiration.

Leftovers & Meal Prep

Store leftover Pumpkin Spice Éclairs in an airtight container in the refrigerator for up to 3 days. Because the filling is cream-based, it’s best enjoyed fresh but will maintain its taste and texture well when chilled. Avoid freezing éclairs as the choux pastry may become soggy when thawed.

If you plan to prepare ahead, bake the choux shells and make the filling separately. Assemble and glaze the éclairs on the day you intend to serve to maintain that perfect texture and freshness.

Helpful Q&A

Can I make the choux pastry ahead of time?

Yes, you can bake the choux shells a day in advance. Store them in an airtight container at room temperature. Fill and glaze them just before serving to keep the pastry crisp.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but the filling may be slightly less smooth. Alternatively, arrowroot powder works well as a thickener too.

Is it possible to use a different spice blend?

Absolutely! Feel free to experiment with your favorite fall spices such as ground ginger, allspice, or even a pinch of cardamom to customize the flavor profile of the filling and glaze.

How do I prevent the éclairs from getting soggy?

Make sure to bake the choux pastry thoroughly and pierce them immediately after baking to let steam escape. Also, avoid filling the éclairs too far in advance and glaze them just before serving for the best texture.

Cook This Next

• Pumpkin Streusel Muffins – A crumbly, sweet treat perfect for breakfast or snack time.
• Pumpkin Oatmeal Bars With Cream Cheese Frosting – A wholesome and indulgent bar packed with fall flavors.
• Caramel Pumpkin Cheesecake Chimichangas – A decadent dessert that combines pumpkin and cheesecake in a crispy shell.

Save & Share

If you love these Pumpkin Spice Éclairs, don’t forget to save the recipe and share it with friends and family. Whether you’re sharing at a holiday gathering or treating yourself, these éclairs are guaranteed to bring smiles and warm hearts. Happy baking and enjoy every bite of this autumnal delight!

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