Save This flaky pumpkin spice cream cheese pastry recipe transforms simple ingredients into an irresistible autumn treat. The combination of buttery puff pastry with creamy, spiced pumpkin filling creates the perfect balance of textures and seasonal flavors that will fill your home with a wonderful aroma.
I first made these pastries for a fall brunch with friends, and they disappeared so quickly I barely got to try one. Now they're my signature autumn treat that everyone requests as soon as pumpkin season arrives.
Ingredients
- Frozen puff pastry: thawed according to package directions for the flakiest results. Look for all-butter varieties for the best flavor.
- Cream cheese: at room temperature ensures a smooth filling without lumps. Full-fat works best here.
- Canned pumpkin purée: provides consistent moisture and flavor. Make sure to use pure pumpkin not pumpkin pie filling.
- Granulated sugar: sweetens the filling perfectly without making it too cloying.
- Egg yolk: enriches the filling while a whole egg creates that gorgeous golden exterior.
- Pumpkin pie spice: brings warmth and complexity. A quality blend makes all the difference.
- Vanilla extract: enhances all the other flavors. Use pure rather than imitation for best results.
- Powdered sugar: creates a smooth glaze that sets beautifully on the pastries.
- Demerara sugar: optional but adds delightful crunch and caramel notes to the exterior.
Instructions
- Preparation:
- Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature creates the perfect environment for puff pastry to rise dramatically while the parchment prevents sticking.
- Create the filling:
- Beat cream cheese in a bowl until completely smooth and free of lumps about 2 minutes. Add the pumpkin purée sugar egg yolk pumpkin pie spice vanilla and salt mixing until the mixture is uniform and silky. The filling should be thick enough to hold its shape when spooned.
- Prepare the pastry:
- On a lightly floured surface unfold your thawed puff pastry and cut it into 8 equal rectangles. The flour prevents sticking while keeping the dough cold is crucial for maximum puffing.
- Assemble the pastries:
- Place the cut rectangles on your prepared baking sheet with some space between each. Spoon a generous tablespoon of filling onto the center of each rectangle leaving a clear border around the edges for sealing.
- Seal and finish:
- Brush the borders with beaten egg which acts as glue then fold each rectangle in half to create a pocket. Press the edges firmly with a fork to create a decorative seal that prevents filling from leaking. Brush the tops completely with more egg wash for a glossy golden finish and sprinkle with demerara sugar if desired. Cut a small steam vent in each pastry.
- Bake to perfection:
- Bake for 18 to 22 minutes watching carefully toward the end. The pastries should be deeply golden puffed and set. The dramatic transformation from flat dough to flaky layers is magical to watch through the oven door.
- Cool slightly:
- Allow the pastries to cool on the baking sheet for about 5 minutes. They will be extremely hot inside when first removed from the oven.
- Glaze and serve:
- Whisk together powdered sugar milk and vanilla until smooth adding milk gradually until you reach drizzling consistency. Use a spoon or fork to drizzle the glaze artfully over the slightly cooled pastries creating an elegant finish.
Save The pumpkin pie spice blend is truly the heart of this recipe. I keep a special jar of premium spice mix just for these pastries. My grandmother taught me that quality spices make all the difference in baked goods, and these pastries always remind me of autumn mornings in her kitchen when the air was filled with cinnamon and nutmeg.
Storage Tips
These pastries stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage refrigerate for up to 5 days though the pastry will soften somewhat. To refresh simply warm in a 300°F oven for about 5 minutes until crisp again. The glaze may melt slightly but will reset as they cool.
Make-Ahead Options
The filling can be prepared up to 3 days in advance and refrigerated in a sealed container. The assembled unbaked pastries can be frozen on a baking sheet then transferred to freezer bags for up to 1 month. Bake directly from frozen adding 5 to 7 minutes to the baking time. This makes them perfect for unexpected guests or holiday morning preparation.
Serving Suggestions
Serve these pastries slightly warm for the best experience. They pair beautifully with: Hot coffee especially with a splash of cream Spiced chai tea for a double dose of warming spices Fresh fruit to balance the richness A dollop of lightly sweetened whipped cream for extra indulgence
Seasonal Adaptations
Fall version Use freshly roasted sugar pumpkin for deeper flavor Winter holiday version Add cranberries to the filling and orange zest to the glaze Spring version Substitute strawberry preserves for pumpkin and add lemon zest
Success Stories
These pastries have become a tradition at my annual fall gathering. One friend loved them so much she requested them instead of birthday cake last year. Another used the recipe for a holiday baking competition and won first place after adding a maple glaze variation.
Save Enjoy these delightful pastries warm with your favorite autumn beverage for a truly cozy experience.
Recipe Questions
- → How can I ensure the puff pastry is flaky?
Keep the pastry cold until ready to use, and avoid overworking it. Bake in a preheated oven for best results.
- → Can I substitute homemade pumpkin purée?
Yes, just ensure the purée is thick and well-drained to prevent soggy pastries.
- → What’s the best way to seal the pastries?
Press the edges with a fork after brushing borders with egg wash to securely hold in the filling.
- → Is the glaze necessary?
The glaze adds a sweet finish, but pastries can also be enjoyed plain or dusted with powdered sugar.
- → Can these pastries be made in advance?
They are best fresh, but baked pastries can be reheated gently. Glaze just before serving for best texture.
- → Are there alternative spices I can use?
Try adding cinnamon, nutmeg, or cardamom to personalize the flavor profile of the filling or glaze.