Chocolate chip pumpkin cheesecake pastries

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


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.