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Spiced Pumpkin Eclairs

Saura Madani
Pate a choux pastry with an easy spiced pumpkin filling!
Servings 15


Pate a Choux

  • 8 oz water
  • 4 oz butter
  • 3/4 tsp salt
  • 1 Tbsp. sugar
  • 6 oz flour
  • 4 eggs
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger


  • 4 oz sour cream
  • 6 oz pumpkin puree
  • 4 oz brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 8 oz cream, whipped


  • 2 cups powdered sugar
  • 2-4 Tbsp. milk


  • Preheat oven to 350 degrees F.
  • In a medium saucepot, melt butter, water, sugar, salt, and spices. In a separate bowl, weigh out the flour.
  • Once butter mixture is boiling, pour flour into saucepot and mix around with a rubber spatula until you’ve got a firm paste mixture.
  • Transfer to a mixing bowl fitted with a paddle attachment and turn on medium speed. Add eggs, one at a time until fully incorporated.
  • Transfer pate a choux dough to a piping bag fitted with a large flat piping tip. Pipe 4” logs onto a silicone baking mat.
  • Bake for 18-20 minutes, or until golden brown.
  • To make filling, put all ingredients into a mixing bowl fitted with a whisk attachment.
  • Whip to stiff peaks. Transfer to piping bag.
  • Make a little indentation on the bottom of each éclair. Fill each whole with pumpkin filling.
  • To make glaze, sift powdered sugar into a medium size bowl. Add corn syrup, then milk, 1 T at a time until you’ve reached desired consisitency.
  • Dip the top of each éclair into glaze mixture and set on a rack until glaze sets.
    Best if eaten within 2 days. Enjoy!