Maple Pumpkin Eclairs Recipe (video)
Looking for a new, pumpkin-filled fall dessert recipe? These maple pumpkin eclairs will knock your socks off! I make the pate a choux dough with cinnamon and nutmeg, then fill the eclairs with the creamiest, fluffiest pumpkin maple cream. To top it all off, these pumpkin eclairs are then dipped in a maple glaze! You’ll love the real flavors of pumpkin and maple combined together in an airy and fluffy dessert!
Watch My Éclair Video Tutorial!
Watch my YouTube video recipe for all the sweet details! And head down to my ingredient list for the metric measurements. Want new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!
Ingredients for Pumpkin Eclairs
Here are the main ingredients you’ll need to make these amazing eclairs!
- Eggs: for making the pate a choux dough, which is a cooked, puff pastry dough made with eggs, water, flour and salt.
- Flour: for the pate a choux dough.
- Pumpkin Puree: canned pumpkin puree is the easiest and best option for making the maple pumpkin éclair filling.
- Cinnamon & Nutmeg: I use spices in the pate a choux dough and in the filling for maximum flavor!
- Cream Cheese: for making the creamy pumpkin filling. Mascarpone cheese will also work well.
- Heavy Cream: make sure to use chilled heavy cream when making the filling.
- Maple Syrup Extract: this extract is so delicious and it’s the best way to add maple flavor without adding a ton of maple syrup!
- Maple Syrup: for making the maple glaze.
How to Make Pate a Choux Dough
Eclairs are one of my favorite desserts to make. Once you master making the pate a choux dough, the varieties are endless. These eclairs are made with simple pate a choux dough that’s also seasoned with cinnamon and nutmeg. Here’s how to make it:
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Sift the flour into a large bowl, along with the salt, cinnamon and nutmeg; set aside. Into a small saucepan, add the butter and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil. Add the dry ingredients all at once and stir until the a dough ball forms, about 1 minute.
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Transfer the dough into a large mixing bowl and allow it cool until warm to touch, about 10 to 15 minutes. Once cooled, begin adding the eggs, one at a time. Use a hand-mixer or whisk to mix the egg into the dough after each addition. Transfer the dough into the prepared pastry bag, packing the dough into the bag without air pockets.
How to Make Maple Pumpkin Eclairs
Here’s how I make this delicious fall dessert!
- Prepare the pate a choux dough first. Pipe 4 to 6-inch long eclairs onto the prepared parchment paper.
- Bake the eclairs in the preheated oven at 425F/218C for 10 minutes, then reduce oven temperature to 375F/190C and bake for an additional 30 to 35 minutes, until the eclairs are a deep golden brown. Avoid opening the oven door during baking – cold air will cause the eclairs to fall flat. Once they are baked, cool them completely on a wire rack.
- Next, prepare the pumpkin filling. combine the softened cream cheese, pumpkin puree, extract and spices in a medium-sized bowl. Whisk for a few minutes until the mixture is smooth. In a separate mixing bowl, whisk the heavy cream and sugar on high speed for 3 to 4 minutes, until stiff peaks form. Add the pumpkin mixture and whisk again for 1 to 2 minutes, until a light and fluffy cream forms. Transfer the filling into a pastry bag; I used Wilton tip #230.
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Prepare the maple glaze: place the confectioner’s sugar into a mixing bowl and begin adding the maple syrup and heavy cream, a few tablespoons at a time, until the glaze reaches desired consistency. Prepare the glaze on the thinner side for easier dipping.
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Once the eclairs are cooled, prepare them for filling. There are different ways of filling: from the side, using a filling tip; from the bottom; or split the eclairs in half and pipe the filling into the center.
Adding the Maple Glaze
The filled eclairs are then dipped into a simple maple glaze. Maple and pumpkin go so well together, so I wanted to highlight the flavor in this recipe with a bit of maple extract. Using an extract adds a ton of flavor without affecting the recipe or ingredient proportions.
Enjoy this fall dessert with a cup of warm coffee in the morning, or after dinner. I recommend waiting a day before enjoying these eclairs. Just assemble them, place onto a tray and cover with plastic wrap. Refrigerate them overnight to allow the éclair shell to soften, which just makes these that much better!
More Recipes!
Looking for more pumpkin-flavored fall desserts? Check out some of my other recipes you’re sure to enjoy!
- Pumpkin Spice Macarons – the pumpkin cookies are spicy and delicious!
- Pumpkin Chocolate Cupcakes – pumpkin cupcakes with chocolate chips and spiced whipped cream!
- Pumpkin Donuts – classic sugar donuts, plus a pumpkin cream filled variety!
- Caramel Pecan Pumpkin Cake – the best pumpkin cake ever, with salted caramel frosting!
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Supplies & Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love to use disposable pastry bags for making eclairs – it’s so easy to clean up afterwards!
- And get this set of jumbo cake decorating tips for piping the pate a choux dough.
- Add more maple flavor with Lorann Oils maple extract.
Maple Pumpkin Eclairs Recipe (video)
Ingredients
For Eclairs:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp EACH: salt, ground nutmeg
- 4 large eggs
For Filling:
- 1/3 cup cream cheese, softened
- 1/3 cup pure pumpkin puree
- 1/2 tsp maple syrup extract
- sprinkle of: ground cinnamon, nutmeg
- 1 cup heavy cream, chilled
- 1 cup confectioner’s sugar
For Glaze:
- 1 1/2 cups confectioner’s sugar
- 1/4 cup maple syrup
- 2 tablespoons heavy cream
Instructions
For Pate a Choux:
- Preheat the oven to 425F/218C. Line one or two large baking sheets with parchment paper or silicon mats. Prepare a large pastry bag with a French star tip such as 8FT.
- Prepare the pate a choux dough first. Sift the flour into a large bowl, along with the salt, cinnamon and nutmeg; set aside. Into a small saucepan, add the butter and water. Cook the mixture over medium-high heat until the butter is melted and comes to a boil. Add the dry ingredients all at once and stir until the a dough ball forms, about 1 minute.
- Transfer the dough into a large mixing bowl and allow it cool until warm to touch, about 10 to 15 minutes. Once cooled, begin adding the eggs, one at a time. Use a hand-mixer or whisk to mix the egg into the dough after each addition. Transfer the dough into the prepared pastry bag, packing the dough into the bag without air pockets.
Making the Eclairs:
- Pipe 4 to 6-inch long eclairs onto the prepared parchment paper or silicone, spacing about an inch apart. Bake the eclairs in the preheated oven at 425F/218C for 10 minutes, then reduce oven temperature to 375F/190C and bake for an additional 30 to 35 minutes, until the eclairs are a deep golden brown. Avoid opening the oven door during baking – cold air will cause the eclairs to fall flat. Once they are baked, cool them completely on a wire rack.
Pumpkin Filling:
- Prepare the filling: combine the softened cream cheese, pumpkin puree, extract and spices in a medium-sized bowl. Whisk for a few minutes until the mixture is smooth. In a separate mixing bowl, whisk the heavy cream and sugar on high speed for 3 to 4 minutes, until stiff peaks form. Add the pumpkin mixture and whisk again for 1 to 2 minutes, until a light and fluffy cream forms. Transfer the filling into a pastry bag; I used Wilton tip #230.
Maple Glaze:
- Prepare the maple glaze: place the confectioner’s sugar into a mixing bowl and begin adding the maple syrup and heavy cream, a few tablespoons at a time, until the glaze reaches desired consistency. Prepare the glaze on the thinner side for easier dipping.
- Once the eclairs are cooled, prepare them for filling. There are different ways of filling: from the side, using a filling tip; from the bottom; or split the eclairs in half and pipe the filling into the center.
- Dip the top half of each filled eclairs into the prepared maple glaze, then set onto a wire rack and allow any extra glaze to drip down.
- Keep eclairs refrigerated and store in an air-tight container.
How far ahead can one make these? Do they turn into a soggy mess in the fridge?
I would make them no more than 1 day ahead of time. However, you can make the shells a few days ahead of time and keep the covered and stored at room temperature, then fill them when you’re ready.