Pumpkin Chocolate Chip Pastries combine frozen puff pastry, a spiced pumpkin cream cheese filling, and mini chocolate chips for a simple, impressive treat. They’re especially delicious warm from the oven and finished with a powdered sugar glaze.
I used to work in a bakery before becoming a stay-at-home mom, and making pastries was one of my favorite tasks. Working on a commercial scale is different from home baking, but these pastries are easy to recreate in a regular kitchen and bring back those bakery flavors.
At the bakery we rolled out large slabs of danish dough with a sheeter. At home, store-bought frozen puff pastry sheets work wonderfully. A standard box usually contains two square sheets; each sheet can be cut into nine smaller squares for individual pastries.
Let the puff pastry thaw at room temperature according to package directions (about 40 minutes). Once pliable, unfold the sheet and cut it into nine equal squares using a bench scraper or pizza cutter.
Fold each square’s corners toward the center and brush the edges with a light egg wash. Avoid brushing the center where the filling will go; the egg wash helps the edges brown while keeping the filling in place.
The filling is a simple spiced pumpkin cream cheese—cream cheese beaten with a little sugar, pumpkin puree, and pumpkin pie spice. This combination is creamy and aromatic, and a few mini chocolate chips on top add a delightful touch of chocolate that pairs beautifully with pumpkin.
Use about a heaping teaspoon of filling in the center of each pastry and sprinkle with mini chocolate chips. Bake the pastries at 400°F until the bottoms and edges are golden brown—about 15 minutes when baking one tray at a time.
Finish with a quick powdered sugar glaze made from powdered sugar and a little water. Stir to a thick but pourable consistency, then drizzle over the slightly cooled pastries. Let the glaze set briefly, and serve warm.
These pastries make a lovely addition to holiday mornings or any time you want an uncomplicated, bakery-style treat at home.
Pumpkin Chocolate Chip Pastries
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Ingredients
- 17.3 oz box frozen puff pastry sheets (2 count)
- 4 oz cream cheese
- ¼ cup granulated sugar
- 2 Tbsp pumpkin puree (not pumpkin pie filling)
- 1 large egg, whisked
- 1 ½ tsp pumpkin pie spice
- mini chocolate chips
- 1 ½ cups powdered sugar
- 2 Tbsp water
Instructions
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Thaw the puff pastry sheets at room temperature for about 40 minutes or follow package directions. The dough should unfold easily once thawed.
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Beat the cream cheese and granulated sugar with a handheld mixer until smooth. Mix in the pumpkin puree and pumpkin pie spice until fully combined. Set aside.
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Unfold each thawed puff pastry sheet onto a silicone mat or parchment-lined baking sheet. Cut each large square into nine smaller squares with a bench scraper or pizza cutter.
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Fold the corners of each square toward the center and brush the edges with the whisked egg, avoiding the center so the filling stays put while baking.
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Place about a heaping teaspoon (roughly half a tablespoon) of the pumpkin cream cheese in the center of each pastry and sprinkle with mini chocolate chips.
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Bake at 400°F for about 15 minutes, or until the bottoms and edges are golden brown. Bake one tray at a time for best results. Allow the pastries to cool slightly.
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Make the glaze by mixing powdered sugar with water until it’s thick, white, and still pourable. Drizzle over the pastries, let the glaze set, and serve warm.
Notes
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