Pumpkin Spice Cream Horns

These pumpkin spice cream horns are a cornucopia dessert filled with autumn flavors, flaky pastry, and creamy filling. Perfect for any festive fall gathering!

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About Pumpkin Spice Cream Horns

If you’re looking for a creative fall treat with fancy flair and southern enthusiasm, look no further than these pumpkin spice cream horns.

Packed with tasty pumpkin-infused filling, this flaky cream horn recipe has all the delicacy of an Austrian pastry but is surprisingly easy to make. And once you whip up the creamy pumpkin spice filling, you might be tempted to eat it straight, but trust me – it’s worth wrapping the cream in fluffy puff pastry.

What are cream horns?

Originating in Vienna, Austria, cream horns (also known as Schaumrolle) are crispy pastries shaped like horns. They’re typically stuffed with light fillings like whipped cream or meringue, but sometimes you’ll find them with fruit or chocolate inside – or, hey, even pumpkin pie!

What’s in pumpkin cream horns?

In order to make your own fall-infused cream horns at home, you’ll need to gather the following ingredients:

• Puff Pastry: Used for creating the horn-shaped pastry of the cream horns.
• Egg and Water: Whisked together to make the egg wash that’s brushed over the unbaked puff pastry.
• Pumpkin Puree, Light Brown Sugar, and Pumpkin Pie Spice: The stars of the show! Helps create the classic pumpkin flavor.
• Cream Cheese, Vanilla Extract, and Cool Whip: Mixed together to create the base of the cream filling.
• Powdered Sugar: Totally optional, but can be used to dust the tops of the cream horns for that classic look.

Tools you’ll need

• Cream Horn Molds: Cream horns are famous for their horn-like form, and these specialized molds assist in achieving that distinct shape.
• Mixer: You can either use a hand mixer or a stand mixer fitted with a whisk attachment.
• Rolling Pin and Pizza Cutter (or Knife): For rolling out the puff pastry and slicing it to the required dimensions.
• Mixing Bowls, a baking sheet, and some parchment paper: Essential for top-notch baked creations.
• Basting Brush: For coating the cream horns in egg wash.
• Pastry Bags and Piping Tips: Pastry bags simplify the process, and optional decorative tips can add a touch of elegance to your cream horns.

Do you have to use Cool Whip?

In principle, no – there’s nothing uniquely advantageous about using Cool Whip that would enhance or diminish the quality of these cream horns compared to a substitute like homemade whipped cream. Cool Whip does have its own specific sweetness and taste, but most whipped creams are sweetened in a similar fashion. If they’re not, you can effortlessly tweak them to match Cool Whip’s sweetness level.

To replace the Cool Whip, just exchange it for two cups of (extremely chilled) heavy whipping cream. During the mixing process, make sure to whip the cream until it reaches a very thick consistency and stiff peaks appear.

Pumpkin Puree vs. Pumpkin Pie Filling

During the holiday season, you’ll encounter two kinds of canned pumpkin on the grocery store shelves:

Pumpkin Puree and Pumpkin Pie Filling.

Though they may appear to be the same, there’s a subtle but important distinction between them.

Pumpkin puree is simply cooked and mashed pumpkin, or sometimes other winter squashes, with no additional flavors or spices. On the other hand, pumpkin pie filling also consists of cooked and mashed pumpkin, but it comes pre-seasoned, usually with pumpkin pie spice.

The main difference boils down to convenience. If you don’t possess (or wish to purchase) pumpkin pie spice, opting for pumpkin pie filling can be a time-saver; just incorporate it into your recipe without the need for extra spice measurements. However, this choice restricts your ability to fine-tune the flavor. If you’re combining the pumpkin pie filling with other ingredients, it’s uncertain how the flavors will meld.

That’s why many DIY recipes recommend using pumpkin puree (just the squash, no added seasoning) and adding your own spices as needed. It may require a bit more effort, but it grants you greater control over your dish’s final taste.

Can you use pumpkin pie filling?

If you find yourself with only pumpkin pie filling in your pantry—yes, it happens to the best of us when we’re in a rush at the grocery store—you can certainly use it as a stand-in for the pumpkin puree in this recipe. Just remember to leave out the pumpkin pie spice to avoid an overwhelming autumnal taste in your cream horns.

Can you use homemade puff pastry?

Absolutely! You can use any variety of puff pastry for this dish, as long as it amounts to the equivalent of two sheets you’d find pre-packaged at the store.

If you’re new to crafting puff pastry from scratch, there’s a recipe and guide I’d suggest you check out: Quick & Easy Homemade Puff Pastry.

Can you use orange food coloring?

Yes, you can use food coloring in this recipe, but be careful. The cream in this recipe is fairly delicate and can become runny quickly if you add too much additional liquid. This could be solved by refrigeration or freezing the cream for a bit before piping it into the cream horns, but whether or not that works depends for you on the temperature you’d like to serve these cream horns at (because in most cases, they’re served room temperature).

In the cream horns pictured, I skipped the food coloring, but only because I liked being able to see grains of the pumpkin pie spice in the cream. So even without a brighter orange color, this fall treat can still look invitingly festive.

You can also dust the tops with more pumpkin pie spice, cinnamon, or brown sugar to give them more of a fall-oriented look.

How long are they good for?

Ideally, these cream horns should be eaten on the same day they are made. Puff pastry is airy and delicate, and it won’t take long for the cream to saturate the layers and make the cream horns seem soggy. The cream will also start to lose some of its “oomph” within 30 minutes or so, so it’s best to enjoy them right after preparation is complete.

Can you freeze them?

Certainly! These cream horns can be frozen within the first two hours of making them, making them ideal for spontaneous treats later on.

To Freeze

1. Once prepared, place the cream horns in a single layer in a freezer-safe bag or container. Avoid stacking them, as they are delicate.
2. Store them in a stable area of your freezer.

These treats can remain frozen for up to eight weeks.

To Thaw

1. Allow them to rest in the refrigerator for at least two hours or at room temperature for roughly 30 minutes.

For an extra flourish, feel free to dust them with fresh powdered sugar just before serving.

Notes & tips for pumpkin spice cream horns

• Jazz up the cream puffs by drizzling them with melted chocolate. Sprinkle crumbled candy or nuts for added flavor.
• Want to make a double batch? No problem! This recipe adapts well to increasing the yield to however many you’d like to make.

More delicious pumpkin recipes

How to make pumpkin spice cream horns

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Preheat the oven, grab your baking sheet, smooth on some parchment paper, and coat the cream horn molds with cooking spray. Whisk the egg and water in a small bowl until they’re totally blended. Keep everything close; we’ll use them soon!

Step 2 – Lay out the puff pastry sheet on a clean surface and flatten it with a rolling pin until it’s about twice its original size. Then, slice and dice it into 8 neat 1-inch strips. Toss any extras aside.

Step 3 – Start at the base of the cream horn mold, and snugly wrap the pastry around. After one round, pinch the seam so it’s tight. Keep wrapping until you reach the strip’s end, making sure those edges are sealed. Repeat this step until all the molds are wrapped.

Step 4 – Arrange the cream horns on the prepped baking sheet, making sure the seams are facing down. With the basting brush in hand, paint each horn with the egg mixture from earlier.

Step 5 – Bake!

Step 6 – Let them chill on the pan for a bit, then transfer them to a wire cooling rack. Once they’re cool enough, slide the molds out and set the horns back on the rack.

Step 7 – For the filling, throw the cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract into a stand mixer (or use a hand mixer and a roomy bowl). Whip it up until it’s smooth and fluffy.

Step 8 – Drop the mixer speed down and add the Cool Whip, letting it whip until combined and smooth.

Step 9 – Load up a pastry bag with the cream filling and your preferred piping tip. Carefully fill each pastry horn up to the open edge. And if you’re feeling fancy, dust them with a bit of powdered sugar.

Step 10 – Serve and enjoy!