About Pumpkin Spice Cream Horns
Being the life-long foodie that I am, a lot of my childhood memories revolve around food – all the likes, the dislikes, and the new experiences are usually intertwined with some specific moment.
And now that I’m grown and doing the whole “adulting” thing it’s become a never-ending challenge to learn how to make (and reminisce about) all my childhood favorites at home.
I already did this earlier in the year with homemade buttermints, and now I’m on to my next big challenge:
Cream horns!
When I was a kid, I was the only one in the house that showed cream horns the admiration they deserved, and it was always like finding gold if my mother let me wonder enough in the bakery section to stumble across a package of them.
If I ever did get so lucky to spot them, it was pretty much a guarantee that I’d be allowed to put them in the shopping cart, because my mother knew I was thisclose to throwing myself on the ground and screaming if I didn’t get my way.
If only that tactic still worked for this whole “adulting” gig.
Over time, I plan to make all the flavors and styles of cream horn that I can think of, because really, is there even such a thing as a “bad” cream horn?
My family might think so, but I disagree!
So to kick things off in proper fall fashion, I started my puff pastry extravaganza with pumpkin spice cream horns.
Because these really are the delicious embodiment of fall.
With this recipe, I kept it pretty simple:
You don’t need to slave over the intricacies of puff pastry – just buy the puff pasty sheets from the frozen food section of your favorite grocery store.
The filling is a little more involved to make than most pumpkin spice cream recipes you find, but you can also control the amount of pumpkin, pumpkin pie spice, and cinnamon to your liking.
You could even get super fancy and add some orange food coloring to give them a more authentic pumpkin look.
I skipped the food coloring this time around, but only because I liked being able to see grains of the pumpkin pie spice in the cream.
Note: you will need cream horn molds to make these. Amazon sells them really for cheap (in boxes of six)!
Recipe Details
Pumpkin Spice Cream Horns
Ingredients
Instructions
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Preheat oven to 400 F.
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On a flat surface, unfold one puff pastry sheet. Using a pizza cutter, create 16 strips by cutting once across the dough and then six cuts up the length.
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Separate one of the dough strips. Using a rolling pin, roll the dough lengthwise so that it doubles in length (don't worry about width). If the rolling pin keeps sticking to the dough, sprinkle a small pinch of flour on the dough.
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Starting at the bottom, begin wrapping one end of the dough around the cream horn mold. After wrapping the dough around once, pinch the seam to secure it, then finish wrapping down the length of the mold. When at the end of the dough, lightly press along all the wrapped edges so that they're sealed.
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Repeat the last two steps until all cream horn molds are wrapped.
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Place the wrapped puff pastry dough on a parchment lined baking sheet. If possible, place the molds so that the top end seam of the dough is on the bottom.
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Bake puff pastries in the oven for 10-12 minutes or until golden brown. Bake in batches of 16 or less at a time.
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Remove baked pastries from oven. Allow to cool for 5 minutes on the baking sheet, then remove molds and transfer pastries to a wire rack to cool completely.
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When ready to serve, place cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a medium mixing bowl. Using an electric mixer, beat on high until there are no longer any clumps of cream cheese, about 1-2 minutes. Add cool whip and beat on medium for another 2-3 minutes until smooth.
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Pour pumpkin filling into a Ziploc bag (gallon sized) and cut a small hold in a corner. Use the bag to pipe pumpkin filling into the "mouth" of the baked puff pastry.
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Dust tops of cream horns with powdered sugar. Serve immediately. Store in the refrigerator or freezer until ready to eat.
Recipe Notes
Note: you will need cream horn molds to make these. Amazon sells them really for cheap (in boxes of six)!
These horns are so pretty! They must be delicious! Pinning..
Thank you Ilona! 😀
Chrisy, these look gorgeous! I can have a bite right now! I have never tried to make cream horns but I know these must be delicious if they are with pumpkin spice! Pinning!
These were surprisingly easy to make – that is, if you buy the frozen puff pastry. Homemade puff pastry would be a whole other beast, but at least there’s a shortcut!
I probably won’t be able to stop eating these and I am sure my an old friend of mine won’t be able to control himself too. they just look insanely creamy, flaky and good!
Thanks Katalina! They turned out perfect, although I had to save myself by passing out our extras to the neighbors.
What a show stopper! That pumpkin spice cream looks so scrumptious and I bet I can eat a few of these yummy cream horns in one sitting! Love it and pinned. 🙂
Thank you so much! 😀
This looks amazing! Perfect for fall, so comforting!
Thank you so much Florian! 😀
YES YES YES!!! This is such a deliciously awesome idea! Now I’m even more excited about pumpkin-all-the-things!
I know, right? Thanks Kat!
These look like the best creation ever!!!! Like a perfect fall cannoli. I’m dying to try!
Thanks Chrissa!
These look SO yummy! This time of year, I crave all the pumpkin things! haha Pinning for sure!
Thanks Logan! I’m right there with you on the pumpkin – it’s the perfect flavor to herald in the winter months 😀
So I have to say i am not a huge fan of pumpkin spice pastries but the picture looks amazing and seriously has me thinking about trying this recipe.
The pumpkin flavor in this is already pretty subtle, but it wouldn’t be difficult to adjust the recipe to your tastes. There are 4 tablespoons in 1/4 cup, so you could slowly add the pumpkin one tablespoon at a time until it works for you.
This looks so good! Reminds me of an eclair!
Thanks! Hrm, a pumpkin spice eclair… it could definitely work just as well as the cream horns I think 😀
OH MY GOSH! I am drooling over here!
😀 Thanks Hilary!
Oh my gosh these sound SO DELICIOUS! I feel like these might be too dangerous for me, because I devour each and every one!
I had the same problem – but it was the best type of problem 😀
OMG, I seriously need to make these. They look SO good!
Thanks Chelsea! They were super simple to put together 😀
These are straight up gorgeous and so perfect for the holidays! LOVE!
Thank you Trish! 😀
These look so delicious! I don’t think I ever tried any pastries with pumpkin.
It’s worth a try! The perfect fall comfort food in just about any form 😀
Oh my goodness! These horns are the epitome of fall sweet treats! Oh yum! I can’t imagine how delicious these taste! These are what my dreams are made of! 🙂
Haha, I completely agree J! Thanks 😀
These look so very good. I love a pumpkin roll.
I feel like an idiot but what do u mean by molds on top? what is mold? LOL sorry I m not familiar with that.
Hey Terri! The mold are little cone shapes that you wrap the puff pastry around, which gives the cream horns their classic shape. Amazon sells molds like this pretty cheap here: http://amzn.to/1MLWQKK
Thanks!!!! Big help! 🙂
Well, goodness. These sound amazing! Thanks for sharing at My Flagstaff Home!
Jennifer
These look scrumptious and of course the pumpkin spice is just the thing for Autumn. Thanks for sharing with us at #WednesdaysWisdom
I LOVE LOVE LOVE cream horns. A little bakery in town makes them and I always find an excuse to go get one. This filling sounds amazing and I can not wait to try making them myself! Thanks for sharing!
I don’t have the horn molds and don’t want to buy them. Could this be made in another manner with puff pastry?
Your Pumpkin Spice Cream Horns are featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
Come Back Soon,
Miz Helen
Has anyone actually made these cream horns yet? There are so many comments on how wonderful they look (and they do!). I’m curious to see if anyone has made them and has had any challenges that they could share. I would like to make them for a party coming up and would like some feedback. If I do make these, I will make sure to post my results 🙂
Awesome soup.
Can’t wait to try the cream horns
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