Ingredients
1/2 cup water1/4 cup butter, cubed1 tablespoon sugar1/2 cup all-purpose flour1/2 teaspoon pumpkin pie spice2 large eggs, room temperatureFILLING:4 ounces cream cheese, softened1/2 cup canned pumpkin2 tablespoons sugar1/2 teaspoon pumpkin pie spice3/4 cup whipped toppingFROSTING:1/2 cup confectioners’ sugar2 teaspoons butter, softened1/4 teaspoon vanilla extract1 to 2 teaspoons 2% milkGreen and orange food coloring1 tablespoon baking cocoa
Preparation
In a small saucepan, bring the water, butter and sugar to a boil.
In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Preheat oven to 400°. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until golden brown, 30-35 minutes. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Allow puffs to cool completely.
For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth; fold in whipped topping. Pipe into cream puffs; replace tops.
For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough milk to achieve desired consistency. Divide frosting into thirds; tint 1 portion green, and 1 portion orange. Stir cocoa into the remaining frosting. Pipe jack-o’-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.
