Pumpkin Chocolate Chip Pastries are made with frozen puff pastry dough, a spiced pumpkin cream cheese, and mini chocolate chips! They are especially delicious warm from the oven with a powdered sugar glaze! From DessertNowDinnerLater.com

Pumpkin Chocolate Chip Pastries

Yield 18 pastries


  • 1 box (2pk) Pepperidge Farm Frozen Puff Pastry Sheets
  • 4 oz cream cheese
  • 1/4 cup sugar
  • 2 Tbsp pumpkin puree (not pumpkin pie filling)
  • 1 egg, whisked
  • 1 1/2 tsp pumpkin pie spice
  • Mini Chocolate Chips
  • 1 1/2 cups powdered sugar
  • 2 Tbsp water


  1. Remove the puff pastry sheets from the box and thaw at room temperature for 40 minutes, or per directions on the box. The dough will unfold easily once it’s thawed.
  2. With a hand held mixer and a bowl, beat the cream cheese and sugar until all lumps are gone. Mix in the pumpkin puree and pie spice. Set aside.
  3. Once the puff pastry is thawed, unfold it onto a silicone mat or parchment lined baking sheet. (It will be a large square. I used two baking sheets for the two sheets of puff pastry.) Using a bench scrape or pizza cutter, cut each pastry sheet into 9 squares.
  4. Fold the corners of each square in toward the centers. Brush the whisked egg onto the edges of the pastries. Avoid the centers or the filling will slide off while baking.
  5. Spoon half of a Tablespoon (or heaping teaspoon) of the pumpkin cream cheese into the center of each pastry. Sprinkle the tops with mini chocolate chips.
  6. Bake at 400 degrees Fahrenheit for 15 minutes or until the bottom and edges are browned (baking one tray at a time). Allow pastries to cool slightly.
  7. Mix powdered sugar with water. You want it thick and white, but still pourable. A little water goes a long ways. With a spoon, drizzle the glaze back and forth over the pastries. Allow glaze to set and enjoy!

Recipe Notes

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