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+ servings
pieces of dough filled with pumpkin cream filling, a stack of three

Pumpkin Cream Cheese Pastries

A buttery, flaky pastry filled with a surprise of decadent pumpkin cream cheese filling on the inside. Just to make it a little extra special the pastry is dusted with pumpkin spice sugar! These are just the thing for a quick and easy breakfast pastry!
Course Bread, Breakfast
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8
Author Amy


  • 1 12 oz. can biscuits flaky are my favorite
  • 8 oz. cream cheese room temperature
  • 1/2 c. pumpkin puree
  • 1/3 c. powdered sugar
  • 1 tsp. pumpkin pie spice
  • dash salt
  • 1 tsp. vanilla
  • evaporated milk for washing tops
  • 1 t. pumpkin pie spice
  • 1 T. granulated sugar


  • Preheat oven to 375 degrees.
  • I like to work with my biscuits when they are room temperature. Separate biscuits. Carefully stretch biscuits into 4" x 5" rectangles. Don't tear them. Set them on a greased, or parchment lined baking sheet.
  • Beat cream cheese, pumpkin puree, powdered sugar, 1 tsp. pumpkin pie spice, salt, and vanilla until it is smooth.
  • Spoon cream cheese mixture on short end of biscuits.
  • Pull corners of biscuit over cream cheese mixture to tuck cream cheese mixture in. Roll pastry up. Pinch seam to seal. Place seem side down.
  • Mix pumpkin pie spice and sugar together to make pumpkin spice sugar.
  • Brush pasties with evaporated milk. Sprinkle with pumpkin spice sugar.
  • Bake 10-12 minutes.
  • Serve warm. Pastries can be microwaved if you are serving them later.