These seasonal pumpkin breakfast pastries are great for a fall morning.Jump to Recipe Print Recipe
Are you ready for fall and all of the pumpkin recipes that come with it? I am! These pumpkin breakfast pastries make a perfect fall inspired treat for a September morning. Even if it is still warm out, like it is in California.
These pumpkin breakfast pastries use a cinnamon spiced crust and have a cinnamon spiced glaze to accent the pumpkin pie flavors that are present in the filling. If you have the time, I highly suggest buying (or using a homegrown pumpkin if you have one!) a pumpkin and roasting and pureeing it at home.
Homemade roasted pumpkin puree has so much more flavor than canned versions! But don’t worry – these still taste great with canned pumpkin as well. I hope that you have a fun time making these pumpkin breakfast pastries. If you try them, be sure to let me know how they turn out!
Pumpkin Breakfast Pastries
A tasty fall inspired breakfast treat.
- 1 cup cold butter, cut into 1/2" cubes
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 4 oz. cream cheese, softened
- 6 Tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup plain, unsweetened pumpkin puree
- 1 Tablespoon cornstarch
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2-4 teaspoons milk
To make the dough, combine the flour, cinnamon, nutmeg, and salt in a medium bowl. Add cubed butter and, using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse sand. Add cold water, 1 Tablespoon at a time, and mix after each addition of water until the dough starts to come together. Roll the dough into a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes, while you prepare the filling and preheat the oven.
In the bowl of a stand mixer, combine the softened cream cheese and the brown sugar. Beat until smooth and combined, scraping the sides after beating. Add the vanilla, cinnamon, pumpkin pie spice, and the pumpkin puree. Beat until combined and then add the cornstarch, mixing one more time to fully incorporate the cornstarch into the mixture.
Once the dough has been chilled, roll out the dough to 1/4" thickness. I like to roll the dough between two lightly floured sheets of parchment paper for easy clean up. Cut 16 squares/rectangles, trying to make them as even as possible. This may take a few rolls of the dough. If there are any remaining scraps of dough, save them for later use.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place 8 of the rolled out dough pieces on the prepared baking sheet, 1 inch apart from each other. Drop 1 to 2 Tablespoons of filling onto the center of each piece of dough. With the back of a spoon, smooth the filling out over the square/rectangle, leaving 1/4" space from the edge on each side so that there is room to seal the top piece of dough. Gently cover each piece of dough that has filling on it with the top piece of dough. Gently press the edges of each side together, and then use a fork to press down on the seals to fully merge the pieces of dough together.
If there are extra scraps of dough, spread them out evenly over the remaining spaces of the parchment paper. If there is remaining pumpkin filling, save this in a small container in the refrigerator. The extra scraps of baked dough can be dipped into the filling for a special treat. Apple slices would also taste great dipped in extra filling!
Bake the pastries for 30-45 minutes, or until just starting to brown along the edges. Check after 15-20 minutes, depending on the size of your pastry scraps, and take those out when they start to turn golden brown. Let the pastries cool completely before adding the glaze.
In a small bowl, combine the powdered sugar with cinnamon. Add one teaspoon of milk at a time, stirring after each addition, until the mixture easily coats the back of a spoon and is runny enough to spread, but still thick enough to so that it does not completely run off the pastries. When the pastries are completely cool, top with a thin layer of glaze by dropping a spoonful of the glaze on a pastry and using the back of the spoon to spread it over the surface of the pastry. Serve immediately.
Store leftover pastries in the refrigerator and reheat in the oven for about 10 minutes at 350 degrees F.