A perfectly flaky and light pastry cone filled with a finger-lickin’ good spiced pumpkin whipped cream. These Pumpkin Cream Horns are the perfect deliciously decadent dessert for all of your fall celebrations. They are simple to prepare and will definitely impress any crowd!
If you’re looking for a recipe to impress your friends and family with, this one’s for you! The combination of So Delicious Dairy Free Cocowhip mixed with pumpkin and seasonal spices make for a dreamy treat. We both grew up on cool whip and you have no idea how happy we were when we discovered this vegan alternative. It’s dairy-free (of course), made with organic coconuts, soy-free, gluten-free, and contains no high fructose corn syrup. It’s good on pies, ice cream, in shakes and of course, in these cream horns.
Though the process for making these cream horns is slightly involved, we promise that it is well worth it!
Here’s what you need to get started!
Puff Pastry – Believe it or not, most store-bought puff pastry is accidentally vegan since they use oil instead of butter. We recommend double-checking this at your local grocery though, just in case!
So Delicious Dairy Free Cocowhip – The BEST whipped topping we’ve had. It’s so light and fluffy and can be used in so many different ways. It’s dairy-free (of course), made with organic coconuts, soy-free, gluten-free and contains no high fructose corn syrup. It’s good on pies, ice cream, in shakes and of course, in cream horns!
Vegan Cream Cheese – Any brand of vegan cream cheese will do for this recipe, just make sure it’s plain!
Pumpkin Puree – Adds the perfect seasonal twist to these cream horns. If you don’t have pumpkin puree you can simply leave it out and these will still taste delicious.
Powdered Sugar – Although this recipe is sweet enough on its own, a bit of powdered sugar can help add some extra pop to this recipe. If you don’t have a huge sweet tooth, we recommend tasting the filling first and then adding powdered sugar as needed. You can also dust your finished cream horns with powdered sugar when plating them!
Pumpkin Pie Spice – For that extra burst of fall flavor. If you don’t have a pre-made pumpkin pie spice you can always make your own using ground cinnamon, cloves, ginger, and nutmeg.
Vanilla Extract – The perfect subtle flavor enhancer adding sweet and smoky notes to the filling.
You’ll also need a mold!
I know a Cream Horn Mold is a little bit of an obscure item to just have on hand, but it makes making this recipe so much easier and better looking too. Thankfully they are inexpensive. You can also use a cannoli form if you happen to have one.
If you don’t have either, you can also make your own mold–we found this helpful DIY if you want to give it a try!
A perfectly flaky and light pastry cone filled with a finger-lickin’ good spiced pumpkin whipped cream. These Pumpkin Cream Horns are the perfect deliciously decadent dessert for all of your fall celebrations.
Remove your puff pastry from the freezer and allow it to defrost according to the package directions.
Defrost the So Delicious Dairy Free Cocowhip Original for about 10 minutes so it’s easier to whip up. Once the cocowhip has defrosted, add it to a large mixing bowl along with the vegan cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice and vanilla extract. Using a hand mixer, whip everything together until uniform and fluffy. If you don’t have a hand mixer, you can work it together with whisk. Place the bowl in the refrigerator to chill (we recommend at least 1 hour to stiffen up).
Grease the cream horn molds and line 2 baking sheets. Set those aside for later.
Once the puff pastry is ready, flour a clean work surface and lay the pastry out. Using a rolling pin or a flat-sided cup, roll the pastry out so that it is 1-inch larger on every side. Then, using a butter knife (or a bench scraper or rolling cutter), cut each sheet of puff pastry lengthwise into 8 even strips. Grab one strip and gently begin to wind it around one of the greased cones, starting at the pointed bottom and overlapping the layers (about halfway) until you have formed a whole spiral on the cone. Place onto the baking sheet seam side down (8 per sheet) and continue until you have formed all of your horns. This step is optional but at this point, you can place your pastry into the freezer for 30 minutes to chill. This will help them get extra flaky but is not 100% necessary (we skipped this). If you are going to chill them, you can place them all on the same baking sheet and then just divide them amongst the 2 later when you are ready to bake.
Preheat oven to 425°F. Just before baking, brush the cream horns lightly with almond milk using a pastry brush. Double-check that each horn is seam side down, then place into the oven to bake for 10 to 15 minutes, or until golden brown. Remove from oven and allow them to cool completely and then remove the metal forms.
While the pastry is cooling, remove the filling from the fridge and transfer it to a piping bag. Pipe it into the cooled pastry and then dust the cream horns with additional powdered sugar. Serve immediately or transfer the horns to the refrigerator until they are ready to be served.
Disclaimer: This post is sponsored by So Delicious, but all opinions remain our own. The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
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