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Pumpkin Spice Éclairs

This Pumpkin Spice Éclairs recipe is a cozy autumn treat! Light choux pastry filled with creamy pumpkin spice filling and topped with a spiced glaze.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: French
Keyword: Autumn, Baking, Dessert, Éclairs, Fall, Pumpkin, Seasonal, Spice
Servings: 8 servings

Ingredients

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
  • a pinch 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

Instructions

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.

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.

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.

Prepare the Pumpkin Spice Glaze

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

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.

Equipment

  • Baking Sheet
  • Piping Bags and Tips
  • Mixing Bowls
  • Whisk
  • Medium Saucepan
  • Cooling rack

Notes

  • Make sure to pierce the éclairs after baking to release steam and prevent sogginess.
  • Chill the filling thoroughly before piping to improve texture and flavor melding.
  • Dip only the tops of the éclairs in glaze and let set on a wire rack for a clean finish.