Pumpkin cream horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling.
Over the summer I made these Strawberry Shortcake Horns and during that time I had already had in mind wanting to do something that would coincide with the fall season. Pumpkin was just something I naturally needed to try next.
Pumpkin is such a fun ingredient to use and it is so taboo to use it any other time of the year even though you can find it in grocery stores all year long.
A little secret of mine, I keep a can of it in my pantry, always. Probably a weird thing to do but I love the idea of fall and it gives me something to look forward to! Ha!
Let’s talk about puff pastry a second. So I typically only ever use one brand of puff pastry but last week I discovered a Trader Joe’s near my new house. You guys, I think I did a little happy dance in the store. Funny thing is that my hubby got crazier than I did while we were in there! He was pulling all kinds of things off the shelves!!
Well I knew Trader Joe’s had their own brand of puff pastry and I had hoped to try it out one day. And now I am obsessed. It cost a little cheaper than what I was used to having to spend. Also it comes in a roll which I kind of love because there are no creases in my dough. Lastly it is a lot thinner than the pastry that I am used to using which I think makes it easier to cut.
So now it’s your turn to give me suggestions on what I should stuff my cream horns with next time! I have ideas but I want to hear yours! In the meantime if you are craving more pumpkin check out this maple pumpkin monkey bread or this chocolate chip pumpkin roll! Both equally amazing! Happy baking!
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Pumpkin Cream Horns Recipe
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with non stick cooking spray.
- Roll out puff pastry into a square. Cut 12 ¾ inch wide strips.
- Wrap each strip around cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Mix together pumpkin, cinnamon, sugar and whipped topping. Set aside.
- Remove from cone before the pastry cools or it will stick to your cone.
- When completely cooled fill horn with the pumpkin cream.
- Serve and ENJOY!