Chocolate chip pumpkin cheesecake pastries
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Chocolate Chip Pumpkin Cheesecake Pastries

Flaky pastries (made with gluten free dough, if you like), with pumpkin cheesecake filling, mini chocolate chips, and powdered sugar drizzle.
Course Breakfast, Dessert
Servings 4
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the pastries:

  • Half of a container of Pillsbury Gluten Free Pie and Pastry Dough or your favorite homemade or store-bought pie dough for a single crust
  • 4 oz. cream cheese softened (can use light)
  • 2 T sugar
  • 1/4 c pumpkin puree
  • 1/2 t pumpkin pie spice
  • 2 T mini chocolate chips

For the Powdered Sugar Drizzle:

Instructions

  • Preheat oven to 425°F, and line a baking sheet with a Silpat or parchment paper.
  • Separate the pie or pastry dough into four equal pieces, and, on the prepared baking sheet, flatten into four circles, about 4-5 in. in diameter, about 1/4 in. thick, forming a small lip around the edge.
  • In a small bowl, blend together the cream cheese, sugar, pumpkin, and pumpkin pie spice until smooth and creamy.
  • Divide the cream cheese mixture between the four pastries, and spread to about 1/2 in. of the edges.
  • Sprinkle 1/2 T mini chocolate chips on each of the pastries.
  • Bake for 14-17 minutes, or until crust is lightly brown.
  • Remove to a wire cooling rack to cool.
  • Meanwhile, stir together the ingredients for the Powdered Sugar Drizzle, and drizzle over the pastries.
  • Store in the refrigerator.