Puff Pastry Pumpkins

Puff Pastry Pumpkins

Running a food website has helped make me feel somewhat more normal. I have always been prone to spending way too much time thinking about recipes, especially the ones I'm going to make during holidays. If you happened to be a fly inside my head eavesdropping on my culinary inner monologues as the holidays approach -- specifically Halloween -- you'd probably consider me a solid candidate for the loony bin. However thanks to the internet, I somehow found a place to channel my most loopy ideas. Add to that the bonus of having my own captive test audience (known in some circles as my husband and two children) who I can try my crazy ideas out on before sending them out into the world wide interweb, and I have found a strategy to appear normal to most people.

Interestingly, this recipe for Pumpkin Puff Pastry Tarts did not cause anyone in my family to worry in the slightest that I had lost it. On the contrary. Thankfully, all you have to do in our house is mention the words whipped cream and both 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.

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 loopy....in the best way!

Puff Pastry Pumpkins 2

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Puff Pastry Pumpkins (makes 18 pumpkins)

Prep Time: 5 mins Cook Time: 10 mins

egg free

nut free


  • 2 sheets puff pastry
  • 1/2 cup whipping cream
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon pumpkin pie spice


1. Preheat oven to 400

2. Unfold the puff pastry and cut into pumpkins using a pumpkin cookie cutter.

3. Place the pumpkins on a baking sheet and bake for 10-12 minutes, until golden brown.

4. 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.

5. 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.

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Hi, I’m Catherine. 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.