Confession: weekend breakfasts around these parts are an indulgence. We reserve healthy things like yogurt and steel-cut oats for weekdays while we savor delicious treats like fluffy pumpkin pancakes with maple cream cheese syrup and toasted pecans on lazy weekend mornings. Makes you want to come sleep over next Friday night, doesn’t it? I don’t blame you. This past weekend, I made pumpkin pastry with tangy cream cheese filling and let’s just say nobody hated me for it.Pumpkin pastry with cream cheese filling

We have a local bakery that makes amazing pastries of all types. We kept waiting and waiting for them to add a pumpkin pastry to the lineup for fall and though they kept promising one, it never came. I just couldn’t let it go, so I had to create my own. I was intimidated at the thought of it, but it turned out way easier than I thought.

Doubting that you, too, can make homemade pumpkin pastry? Psst. Come closer, friend; I have a secret. The good news is that because these use store-bought frozen puff pastry sheets, they are a cinch to make.

pumpkin pastry with cream cheese filling

From start to finish they take less than thirty minutes. I even had time to squeeze some oranges for a carafe of fresh juice while my pastries were in the oven.

pumpkin pastry with cream cheese filling

If you’re hosting a fall baby shower or brunch, these would be a perfect menu addition, especially because they can be made in advance. They’re best served on the day they’re made, but you could easily put together the filling a day or two ahead of time and then assemble the pastries on the morning of your event.

pumpkin pastry with cream cheese filling

Or, you could do what I’d do and make a batch just for your family. There’s more to go around that way.

Pumpkin Pastry with Cream Cheese Filling

Pumpkin cream cheese pinwheel pastries

Prep Time 15 Cook Time 15 Total Time
Serves 8     adjust servings



  • 2 sheets frozen puff pastry, defrosted in the refrigerator over night
  • 6 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup pumpkin puree (not pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • egg white
  • coarse sugar for sprinkling


  1. Preheat oven to 425º.
  2. Prepare to baking sheets by lining them with parchment paper.
  3. In the bowl of an electric mixer, beat cream cheese until it is smooth. Add powdered sugar, pumpkin, spice and vanilla. Beat to combine. Set aside.
  4. Cut each sheet of puff pastry into four equal squares. From the corner of each square, make a diagonal slice towards the center that measures about two inches long but does not reach all the way to the center (see photo below).
  5. Transfer sliced squares to prepared baking sheet.
  6. Add a dollop (about a tablespoon) of the pumpkin/cream cheese mixture to the center of the puff pastry square. Place a dab of egg white on every other corner of your sliced square. To fold the pastry into a pinwheel shape, fold each of the corners you dabbed with egg white towards the center and pinch all four corners together (see photo below). Brush egg white over the pastry and sprinkle with coarse sugar.
  7. Bake for 12-15 minutes or until pastry is nicely puffed and golden brown.
  8. Cool completely on wire rack before serving.

Recipe Notes


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 449kcal Calories from fat 276
% Daily Value
Total Fat 31g 48%
Saturated Fat 10g 50%
Cholesterol 23mg 8%
Sodium 236mg 10%
Carbohydrate 38g 13%
Dietary Fiber 1g 4%
Sugars 10g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

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  1. Those look delicious and give me one more reason to mourn the loss of gluten in my life.

  2. For a gluten free version Schar makes a gluten free puff pastry. Defnitely going to try this out

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