Jack-o'-Lantern Cream Puffs

Ingredients

1/2 cup water

1/4 cup butter, cubed

1 tablespoon sugar

1/2 cup King Arthur Unbleached All-Purpose Flour

1/2 teaspoon pumpkin pie spice

2 eggs

            FILLING:

4 ounces cream cheese, softened

1/2 cup canned pumpkin

2 tablespoons sugar

1/2 teaspoon pumpkin pie spice

3/4 cup whipped topping

            FROSTING:

1/2 cup confectioners' sugar

2 teaspoons butter, softened

1/4 teaspoon vanilla extract

1 to 2 teaspoons milk

Green and orange food coloring

1 tablespoon baking cocoa

Directions

1. In a small saucepan, bring the water, butter and sugar to a boil.
2. In a small bowl, combine flour and pie spice; add to water mixture all at once and stir until a smooth ball forms. Remove from the 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.
3. Drop 12 rounded tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° 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.
4. For filling, in a small 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.
5. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting