Method

Preheat oven to 400. In a small saucepan combine water, milk, and butter; heat over medium heat just until boiling. Meanwhile, combine flour, pumpkin spice, and sugar in a bowl. When saucepan mixture comes to a boil, add flour mixture all at once. Cook and stir until mixture forms a ball; remove from heat and let cool 5 minutes. Add eggs, one at a time, beating well with wooden spoon until combined. Drop dough by rounded teaspoons (in 12 portions) onto greased cookie sheet. Place in 400 degree oven for 10 minutes, turn the oven temperature down to 350 degrees; continue baking another 20 to 25 minutes or until golden brown and very firm to the touch. Turn the oven off, but leave the puffs in for another 10 minutes. Remove from oven and cool on wire rack. While cooling, mix together cream cheese, pumpkin, sugar, and spice. Fill a pastry bag fitted with small tip with pumpkin mixture. To assemble cut a thin slice off the puffs; remove the soft "webbing" inside with a tiny spoon (a baby spoon works great.) Fill each puff about 2/3 full with the pumpkin mixture. Place whipped topping in another pastry bag and fill the remaining 1/3 with whipped topping; replace the piece you cut off the puff earlier. Mix together first 3 ingredients for the frosting; add enough milk to make the right consistency. Put about a tablespoon of the frosting in a small bowl; add green food coloring. To the remaining frosting add cocoa powder; mix well. Place the frosting into a pastry bag; decorate the puffs with jack-o-lantern faces; put a small green dot at the top for the pumpkin stem.

Notes: Instead of a pastry bag, you may use a zipper-lock bag with a small hole cut in the corner.

Number of Servings: 12

Submitted by: ncookie1839765 ( See all of ncookie1839765 Recipes )

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