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5 from 2 votes

Pumpkin pie and cheese pastelitos (Pastelitos de calabaza y queso)

Puff pastry filled with pumpkin pie and cream cheese.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: latin
Diet: Vegetarian
Servings: 9
Calories: 312kcal
Author: Cari


  • 1 package of puff pastry
  • 1 cup of pumpkin puree
  • ½ teaspoon salt separated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon ground or freshly grated nutmeg*
  • pinch ground cloves
  • ¼ cup brown sugar
  • 1 8 oz package of cream cheese
  • ¼ cup powdered sugar
  • 1 egg
  • ¼ cup of granulated sugar
  • ¼ cup water
  • 1 cinnamon stick


  • Preheat oven to 400 degrees F. Thaw the puff pastry according to package directions.
  • Line a baking sheet with parchment paper. Set aside.
  • In a small bowl mix the cream cheese, powdered sugar and a pinch of salt. Mix until there are no visible lumps.
  • In another bowl, mix together the pumpkin, brown sugar, cinnamon, cloves, nutmeg, ginger 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. It should be 9 total.
  • Be sure to leave 1-2 inches between each mound of cream cheese.
  • Place about 1-2 tablespoons of pumpkin mix on top of the cream cheese mixture. When placing the pumpkin mix, use your spoon to create a little pocket in the cream cheese mix so the pumpkin doesn't spread.
  • Unfold the second pastry sheet. Use a rolling pin to roll it out slightly and place it over the other one that now has the cream cheese and pumpkin.
  • Cut 9 squares and poke two small holes on the tops of each pastelito.
  • Beat your egg and brush the egg over the top of each pastry for a golden crust.
  • Bake for 25 minutes or until golden.
  • While baking, make your cinnamon simple syrup. In a small sauce pan place your water, cinnamon stick and granulated sugar. Set over medium heat and allow to boil for 2 minutes then remove from the heat.
  • Once the pastelitos are out of the oven, allow to cool for 5 minutes and brush generously with the cinnamon simple syrup.


To freeze unbaked pastelitos, before covering the top of the raw pastelito with eggwash place the cookie sheet with all of the pastelitos in the freezer for 20 minutes. Then remove them from the freezer and wrap each pastelito in plastic wrap and place them in a freezer gallon size zip bag. Date the bag, they will be good for upto 1 month in the freezer.
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.
Don't have the individual spices that make up pumpkin spice? Opt for 1 ½ teaspoon of pre-made pumpkin pie seasoning.


Serving: 1pastelito | Calories: 312kcal | Carbohydrates: 32g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 47mg | Sodium: 296mg | Potassium: 129mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4646IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg