Jack-o-Lantern Cream Puff Recipe

I had a couple requests for this recipe I made last week, so here it is. It comes from the most recent issue of Taste of Home magazine, which I love (and which was a birthday present last year from my sister Karen. Thanks Karen!).

Jack-o'-Lantern Cream Puffs

1/2 cup water
1/4 cup butter, cubed
1 T. sugar
1/2 cup flour
1/2 tsp. pumpkin pie spice
2 eggs

Filling:
4 oz. cream cheese, softened
1/2 cup canned pumpkin
2 T. sugar
1/2 tsp. pumpkin pie spice
3/4 cup whipped topping

Frosting:
1/2 cup powdered sugar
2 tsp. butter, softened
1/4 tsp. vanilla extract
1 to 2 tsp. milk
Green and orange food coloring
1 T. cocoa powder

In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

For filling, in a small mixing bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops.

For frosting, in a small bowl, combine powdered sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspooons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting. Makes 12 cream puffs.