Starbucks Pumpkin Cheesecake Croissant CopyCat

By MJH

Pumpkin filled puffed pastries are a perfect fall breakfast or snack. These come together easily using frozen puff pastry and canned pumpkin puree.

Ingredients

• 1 package of frozen puff pastry
• 1 (4 ounce) cream cheese, at room temperature
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1/3 cup powdered sugar
• 1 teaspoon ground cinnamon

Preparation

Step 1

Pull cream cheese and set it on the counter. It needs to be at room temperature.

Pull out puff pastry to thaw following the directions on the package. Don’t try to unfold them until they are completely thawed.

Preheat oven to 350 degrees.

Roll out the pastry on a floored surface. Cut into desired amount of rectangular pieces.

In a medium bowl mix together pumpkin, cream cheese, powdered sugar and the desired amount of cinnamon.

Place puff pastry on a floured cookie pan. Spoon pumpkin mix down the middle of the pastry.

Put pan into oven and bake for 10-15 minutes depending on your oven. The bottoms should be golden brown.

Let cool and enjoy!