Pumpkin Cream Horns

Pumpkin Cream Horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling full of delicious spices!

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Over the summer I made these Strawberry Shortcake Horns and during that time I had already had in mind wanting to do something that would coincide with the fall season. Pumpkin was just something I naturally needed to try next. Pumpkin is such a fun ingredient to use and it is so taboo to use it any other time of the year even though you can find it in grocery stores all year long.

A little secret of mine, I keep a can of pumpkin in my pantry, always. Probably a weird thing to do but I love the idea of fall and it gives me something to look forward to! Ha!

Let’s talk about puff pastry a second. So I typically only ever use one brand of puff pastry but last week I discovered a Trader Joe’s near my new house. I really liked it, but it is seasonal and you can’t always find it.

You guys, I think I did a little happy dance in the store. Funny thing is that my hubby got crazier than I did while we were in there! He was pulling all kinds of things off the shelves!!

I knew Trader Joe’s had their own brand of puff pastry and I had hoped to try it out one day. And now I am obsessed. It cost a little cheaper than what I was used to having to spend.

Also it comes in a roll which I kind of love because there are no creases in my dough. Lastly it is a lot thinner than the pastry that I am used to using which I think makes it easier to cut.

HOW TO MAKE PUMPKIN CREAM HORNS!

Ingredients: 

1. Puff Pastry: a buttery pastry that allows you to make so many different desserts.
2. Pure Pumpkin Puree: don’t use canned pumpkin pie mix.
3. Ground cinnamon or pumpkin pie spice: The possibilities are endless on which spice to use!
4. Powdered Sugar: This helps thicken your topping up a little.
5. Whipped Topping: I normally use some sort of topping like cool whip but you can make yours homemade if preferred.

Directions:

• Preheat oven to 400°F. Line baking sheet with parchment paper.
• Roll out puff pastry into a square. Cut 12 ¾ inch wide strips.
• Wrap each strip around your cream horn mold, starting from the bottom rolling up. Pinch the end on the bottom to close it.
• Place on baking sheet and bake from 15-20 minutes or until golden brown.
• Mix together pumpkin, cinnamon, sugar and whipped topping. Set aside.
• Remove from mold before the pastry cools or it will stick to your cone.
• When completely cooled, pipe the cream into the horn.
• Serve and ENJOY!

TO MAKE YOUR OWN WHIPPED CREAM:

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 cup pure pumpkin puree

Directions: Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in pumpkin, cinnamon and sugar. Pipe into horns.

DO I NEED SPECIAL EQUIPMENT?

In theory no, you do not need any special equipment. For years I wrapped up puff pastry around sugar cones. If using sugar cones: Wrap sugar cones with aluminum foil. Spray with non stick cooking spray. Then wrap the pastry around the cone starting from the bottom to the top.

What I like about cream horn molds is that they are reusable and I am not wasting sugar cones. Sugar cones are a lot thicker than the cream horn molds, so the cream horns wrapped on the molds will be skinner.

So now it’s your turn to give me suggestions on what I should stuff my cream horns with next time! I have ideas but I want to hear yours!

In the meantime if you are craving more pumpkin check out this maple pumpkin monkey bread or this chocolate chip pumpkin roll! Both equally amazing! Happy baking these Pumpkin Cream Horns!!

If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now. If you make an recipes make sure to tag them #bittersideofsweetrecipes so I can see your creations!

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Pumpkin Cream Horns

Nancy Piran

Pumpkin Cream Horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling full of delicious spices!

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 12

Equipment

• Cream Horn Molds EURICA 5-inch Large Size Cream Horn Forms Pack of 16
• Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7x13.6 Inch, 30 Count
• G & S Metal Products Company ProBake Teflon Xtra Nonstick Cookie Sheet Baking Pan, 15.5"x10.2"x2.1", Gray

Ingredients

  

1x2x3x

• 1 sheet puff pastry thawed
• 1/2 cup pure pumpkin puree
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1/2 cup powdered sugar
• 8 ounces whipped topping

Instructions

 

• Preheat oven to 400°F. Line baking sheet with parchment paper.
• Roll out puff pastry into a square. Cut 12 ¾ inch wide strips.
• Wrap each strip around your cream horn mold, starting from the bottom rolling up. Pinch the end on the bottom to close it.
• Place on baking sheet and bake from 15-20 minutes or until golden brown.
• Mix together pumpkin, cinnamon, sugar and whipped topping. Set aside.
• Remove from mold before the pastry cools or it will stick to your cone.
• When completely cooled, pipe the cream into the horn.
• Serve and ENJOY!

Video

Notes

** YOU CAN USE SUGAR CONES WRAPPED UP IN FOIL IF YOU DON"T HAVE MOLDS! if using sugar cones: Wrap sugar cones with aluminum foil. Spray with non stick cooking spray. Then wrap the pastry around the cone starting from the bottom to the top.

TO MAKE YOUR OWN WHIPPED CREAM:

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 cup pure pumpkin puree

Directions: Using a hand mixer whip cream and sugar until stiff peaks. Slowly add in pumpkin, cinnamon and sugar. Pipe into horns.

Nutrition

Serving: 1g

Keyword dessert, puff pastry, pumpkin

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