Miguelitos with Pumpkin Cream will whip up quickly, just in time for your impromptu dinner party. They’re perfect for fall.
The last time I made these miguelitos I baked them up very traditionally by making them with chocolate. You guys have LOVED them!
They are super popular on Pinterest, so I wanted to make fall-themed miguelitos. I hope that is ok?
I think my family is already over pumpkin desserts, but I do not care! I love them and cannot get enough!
My next baking adventure should be this pumpkin snack cake with cream cheese frosting, because let’s face it. Cream cheese frosting is THE BEST!
To make these miguelitos you only need a few ingredients. Puff pastry, pumpkin, heavy whipping cream and sugar. How easy is that?
These are perfect for when you have leftover pumpkin in your fridge. Making the cream does so much better when your heavy cream is cold.
Also, placing your beaters in the freezer for a few minutes while you get your other ingredients prepared will help your cream become stiff faster.
These are bite-size desserts, so a sheet of puff pastry makes a lot. Two sheets make even more so definitely allow time when making these, if you are using two sheets or have a lot of people to feed.
You also want to make sure your puff pastry is thawed. It makes working with the pastry easier. Using a pizza cutter worked a lot better than using just a knife.
Different varieties of miguelitos include chocolate, custard or cream. I’ve tried miguelitos with chocolate and now these miguelitos with pumpkin cream, but I think I need to give the custard flavor a try.
You can also find hazelnut flavored chocolate which sounds amazing as well!
I am curious to know what other pumpkin recipes you are baking up lately? If you need more inspiration try some of my favorites which are this maple pumpkin monkey bread or these pumpkin cheesecake bars!
They are to die for! Happy fall baking! ENJOY!
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Miguelitos with Pumpkin Cream Recipe
Ingredients
- 1 sheet Puff Pastry
- 1 cup Heavy Whipping Cream
- 3 tablespoons Pumpkin
- 1 tablespoon Granulated Sugar + 1 teaspoon
- Powdered Sugar for dusting
Instructions
- Preheat oven 400°F. Line cookie sheet with parchment paper.
- Roll puff pastry sheet out to 9 X 13 rectangle.
- With short end on top. Cut pastry 6 rows down, 6 rows across to make 36 small pastries.
- Place on baking sheet and bake for 15 – 20 minutes.
- In the meantime, place whipping cream in mixer and beat on high until soft peaks, about one minute.
- Turn down mixer to low and slowly add in pumpkin and sugar till incorporated. Return the mixer to high and continue to beat until stiff peaks, about one minute.
- When pastry is done allow to completely cool.
- Cut each pastry in half. Pipe pumpkin cream into the center of each pastry. Place tops back on the pastry.
- Dust with powdered sugar.
- Serve and ENJOY!