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.
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:
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.