First, remove the puff pastry from your freezer at least 30 minutes before starting the recipe. Also, preheat your oven to 400 degrees F.
Next, after the pastry dough has partially unthawed, use a medium biscuit cutter to cut out approximately 12 circles of dough.
After that, spray a pan with non-stick cooking spray and place the pastries on the pan. Transfer them to the oven and let them bake for 15 to 18 minutes.
Then, while the puffs cook, use a stand mixer or large bowl and hand mixer, to combine the heavy cream, pumpkin, spice mix, vanilla, and powdered sugar. Whip the ingredients together until they form a pumpkin flavored whipped cream.
Last, wait for the puffs to cool (about 20 to 30 minutes), then inject the whipped filling to the puffed pastries. Serve fresh, storage of this dessert is not recommended.
The calories listed are an approximation based on the ingredients. Actual calories may vary. A serving size consists of three cream puffs. Please allow the pastries to cool before injecting them with the whipped filling.