Pumpkin Pie & Cheese Pastelitos

Why you'll love them

Cuban pastelitos meets pumpkin spice season. Puff pastry filled with pumpkin and cheesecake filling make the ultimate PSL snack.


puff pastry pumpkin puree salt ground cinnamon ground ginger grated nutmeg ground cloves brown sugar cream cheese powdered sugar egg granulated sugar water cinnamon stick


Mix together the pumpkin, brown sugar, cinnamon, cloves, nutmeg and ginger. Mix the cream cheese, powdered sugar and a pinch of salt.  Unfold one of the pastry sheets and place one on the lined baking sheet. Using a spoon or small cookie scoop, place a 1-2 tablespoons of cream cheese per pastelito.  Be sure to leave 1-2 inches between each mound of cream cheese. Cover with other puff pastry sheet and brush with egg wash. Bake at 400 for 25 minutes.


Once baked, wrap the pastelitos in aluminum foil and keep at room temperature for 1-2 days. To warm them up, place them in a toaster oven at 350 degrees for 2-3 minutes.