Created by TwisSis on November 6, 2016
Step 1: Preheat oven to 425°F. Line 2 baking sheets w/parchment paper.
Step 2: Combine butter, sugar, salt & 1 cup of the water in a med saucepan. Bring to a boil over med-high, stirring occasionally. Reduce heat to med-low & add flour. Cook (stirring constantly) until mixture forms a ball & leaves a thin coating on the bottom of the saucepan (about 2 min).
Step 3: Transfer mixture to a bowl & let stand 10 min. Using an electric mixer, beat on med speed for 2 min (mixture will look broken). Add whole eggs 1 at a time, beating until dough is smooth & combined after ea addition.
Step 4: Using a piping bag or 2 spoons, scoop 22 golf ball-sized portions of dough onto prepared baking sheets. Whisk together egg yolk & remaining 1 tsp water in a sml bowl. Lightly brush tops & sides of dough balls w/egg mixture.
Step 5: Bake in preheated oven for 15 min. Rotate baking sheets (top rack to bottom rack) & reduce oven temp to 350°F. Bake until puffs are browned & crisp (18-20 min). Remove from oven & pierce bottoms of puffs w/the tip of a knife to allow steam to escape. Allow to fully cool on baking sheets (about 30 min).
Step 6: Whisk together brown sugar, granulated sugar, cornstarch, pumpkin pie spice & salt in a sml saucepan. Whisk in milk & egg yolks. Bring to a boil over med heat, whisking constantly. Continue to whisk constantly & cook until thickened (about 1 min).
Step 7: Remove pan from heat. Stir in pumpkin, butter & vanilla until butter melts & mixture is smooth. Transfer mixture to a bowl & cover w/plastic wrap, placing plastic wrap directly on surface of cream to prevent a film from forming. Chill until cold (about 30 min).
Step 8: Whip cream on high speed w/an electric mixer until medium peaks form. Gently fold whipped cream into pumpkin mixture until just combined.
Step 9: Split puffs in half & fill each w/about 3 tbsp of the pumpkin cream. Sift powdered sugar & cinnamon together & dust the mixture evenly over tops of filled cream puffs.