Pumpkin cream horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling.
- 1 sheet puff pastry, thawed
- 1/2 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 cup powdered sugar
- 8 ounces whipped topping
- 12 sugar ice cream cones, use if you do not have cream horn molds
- Preheat oven to 400°F. Wrap sugar cones with aluminum foil. Spray with non stick cooking spray. Roll out puff pastry into a square....
- Get the full instructions at Food Fanatic