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Pumpkin Spice Pocket Pastries

  • Author: Lizzie Cullen | Cooking with Lizzie
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 4-6 servings 1x




  • 2 cups flour (gluten-free will work!)
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup unsalted butter, cut into cubes, kept very cold!
  • 45 tablespoons ice water
  • 1 tablespoon Spiceology Pumpkin Spice Blend


  • 1 can pumpkin puree
  • 4 oz cream cheese (softened, we’ll be using the other four ounces for the glaze)
  • 2 tablespoons Spiceology Pumpkin Spice Blend
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract


  • 4 ounces cream cheese
  • 23 tablespoons milk
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract (could sub for other flavors as well)

Additional toppings

  • seasonal sprinkles
  • dried fruit
  • food dye



  1. Place your flour, salt, sugar and Pumpkin Spice in a food processor and pulse till combined.
  2. Add in your cubed butter and continue to pulse till mixture resembles a coarse meal or sand texture. Best if using a food processor insert that doesn’t have a blade. This can also be done in a stand mixer with a paddle and dough hook. 
  3. Then add your 4 tablespoons of water and continue to mix till a dough forms. If it’s not coming together, add an additional tablespoon of water. 
  4. Once mixed, remove and place on a lightly floured surface, lightly knead and set aside to rest.  


  1. Mix together all your ingredients. Can be done in a food processor or stand mixer as well. 
  2. This filling is safe to taste test, so feel free to sample and adjust to your desired level of sugar and spice. 


  1. Preheat your oven to 375 degrees.
  2. Roll out your dough to approx an 1/8 inch thick rectangle.
  3. Measure and decide on your pocket pastry size. We went with a 5 x 3.5 and then cut. 
  4. Excess dough can be rerolled 1 – 2 more times.
  5. Prep a baking sheet and begin laying out the layer on your pocket pastry crust, place one to 2 tbsp of filling in the middle, being careful to keep filling 1/4 away from all edges. 
  6. Place the top layers on, then use your finger dipped in cold water to seal edges.
  7. To get a little more pocket pastry vibe, you can go back over all the edges with a fork to do an extra seal. (Toaster pastries can be frozen at this time and saved for later.)
  8. Place in the oven for 20 – 25 min. You’ll want to see some browning on the edges, a rise in the middle, and firmness along the side.
  9. Let cool completely before frosting. 
  10. While your tarts are cooling, make your frosting. 
  11. Start with beating your cream cheese until fluffy, add in the vanilla extract and then the powdered sugar. 
  12. When adding powdered sugar, start the mixer very slowly!
  13. Begin adding the milk by the tablespoon until desired consistency is achieved. 
  14. At this time, you can divide your frosting up and add desired colors or add ons. 
  15. Once toaster pastries are cool, all that’s left to do is decorate! Have fun!