In a medium saucepan heat water, oil, sugar, and salt over medium heat until simmering. Add in flour and quickly stir with a wooden spoon until the mixture comes together and pulls away from the sides of the pan. Remove pan from heat and allow to cool down, about five minutes. Stir frequently (this helps to release the steam).

Using a pastry bag with a 2D tip, pipe out small clouds of the cocoa dough. You should have enough dough to pipe out 8 on one parchment-lined cookie sheet. (If you prefer you can use two soup spoons and drop 8 equally portioned mounds of the dough onto your prepared pan.)

Bake until completely puffed, 15 to 20 minutes. Reduce heat to 375 and continue to bake until shells are firm, about 15 more minutes.

Remove pan from oven and carefully make a small slit in the side of each puff. Allow puffs to dry out; let them sit out for about an hour. Allow puffs to cool completely before filling.

Add cold heavy cream to food processor and turn on high for about one minute, or until the cream has turned fluffy (or very soft peaks). Turn processor off and add in sugar and spices. Pulse until just incorporated. Add in pumpkin puree and mix on high until pumpkin is fully incorporated, about 1 minute.

Scoop pumpkin whipped cream into a pastry bag and set aside.

Using a sharp paring knife, slice off the top third of each puff shell. If necessary, remove excess dough so that the shell is fairly hollow. Do this to all puff shells. Place shell base’s on your serving plate.

Cut approximately 2 inches off the tip of your pastry bag filled with pumpkin whipped cream. Pipe a generous amount into each shell. Place the shell top back on top of the whipped topping.

Mix together 1 tablespoon of cocoa and 1/4 teaspoon of cinnamon. Gently dust the cream puffs with the cocoa blend.