Filled with a light and fluffy pumpkin whipped cream, there’s nothing spooky about these Puff Pastry Pumpkins! They’re just plain delicious!

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There’s no time like the present to get out your pumpkin shaped cookie cutters to make a batch of these delectable cuties. Filled with pumpkin whipped cream (yes, you heard that correctly) these Puff Pastry Pumpkin tarts are an indulgent holiday treat that will make your kids SO excited! Make these pumpkin shaped treats for your fall parties or add a jack o’lantern chocolate chip face and have them for Halloween!


I made this recipe and my family was over the moon! Thankfully, all you have to do in our house is mention the words whipped cream and all three of my kids are hooked. Chloe actually goes into a full body, eye rolling, twirly daze as if she’s become possessed — and that’s before she’s even had any. Whipped cream can do that to a kid I suppose.


What’s fun about these this puff pastries is that you can cut then into any shape for any theme you may want! Use a leaf shaped cookie cutter for fall, ghost shaped for Halloween or heart shaped for Valentine’s day and have an appropriately themed treat for any occasion on your calendar! 


Halloween is one of my favorite holidays to come up with recipes for. There are so many fun ways to do spooky treats that aren’t filled with the crazy amounts of sugar that kids normally get on Halloween. If you’re looking for more kid-friendly Halloween recipes try out Tangerine Pumpkins + Banana GhostsSpooky Grilled CheeseCookie Dough Bites, and Mummy Dogs to name a few. 


Let me know what you and your family think about these Puff Pastry Pumpkins! This is a great recipe to get your kids involved in the kitchen. Tag me on social media if you make them!


Puff Pastry Pumpkins

Filled with a light and fluffy pumpkin whipped cream, there's nothing spooky about these Puff Pastry Pumpkins! They're just plain delicious!
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 18
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • Preheat oven to 400
  • Unfold the puff pastry and cut into pumpkins using a pumpkin cookie cutter.
  • Place the pumpkins on a baking sheet and bake for 10-12 minutes, until golden brown.
  • While the pumpkins are baking, place the remaining ingredients in a large bowl and and beat with an electric mixer, or in the bowl of a stand mixer, until thoroughly combined and fluffy, about 5 minutes.
  • Remove the pumpkins from the oven, allow to cool slightly, then slice in half. Top one half with the pumpkin mixture, place the other pumpkin half on top and decorate with chocolate chips for eyes as desired.


Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Cholesterol: 10mg | Sodium: 15mg | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Gosh…this was awesome. I hope that I can got back and see all of the blogs on ahoentr day as I don’t have time to “bag” them (using bag the web) to reference them later. Thanks so much to everyone. Great Freebies!

  2. Um, YUM! Also, I can relate to your daughter’s whipped cream daze. I thought everyone did that?

  3. Hi, Catherine:
    I love love love your website, book and videos.
    All of your recipes should be called
    “The Easiest Delicious Healthy Recipes.” You are far the best chef! You are such a professional chef ( you were in the professional cooking school, no wonder..) that you are able to simplify cooking without sacrifice the taste for busy mom and for reality..

    I have read tons of recipes books and videos including those from famous chefs(e.g. Mark Bittman, James Oliver, Nigella , Rachael Ray , Martha Stewart and ect. You are the best chef for busy mom like me to follow!

    Keep the good work! you are changing the world of home cooking!
    God Bless!!!

  4. I truly enjoy reading your blog along with your recipes. 🙂 Your kids remind me of mine in their silly behavior. Thank you for your hard work, it doesn’t go unnoticed. Looking forward to making your Puff Pastry Pumpkins. 🙂

  5. Hmm I haven’t tried freezing whipped cream and I’m not sure how that would work. You can make the whipped cream and the puff pastry pumpkins up to 1 day ahead of time. Store both in the fridge. You might need to give the whipped cream an extra little whip the next day to revive it!

  6. Do you think these would freeze ok? I want to make for my sons preschool but want to make them a head of time. Thanks!!!

5 from 1 vote (1 rating without comment)

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