Easy Pumpkin Cream Cheese Popovers
These easy Pumpkin Cream Cheese Popovers make great breakfast or an easy dessert recipe.
- 1 Box 2 Sheets Frozen Puff Pastry 2 sheets thawed
- 1/2 Cup Pumpkin Puree, not pie filling
- 4 oz Cream Cheese Softened
- 1/3 Cup Powdered Sugar
- 1/2 ts pumpkin pie spice
- 2 oz cream cheese softened
- 2 tsp milk
- 3 TB powdered sugar
Place thawed puff pastry on cookie sheet. Use a sharp knife to cut pastry into 4 even squares. Repeat for 2nd sheet.
Combine pumpkin, cream cheese, sugar and spice in a mixer.
Place a large spoonful of filling on each pastry square, putting the filling in between the center and one corner.
Brush the edges with water, then fold into a triangle, pressing edges together and seal with a fork.
Bake on a baking sheet at 400 degrees for 18 mins, until brown.
Meanwhile, combine the drizzle ingredients in a small bowl. Place in a piping bag or baggie and cut a hole in the tip.
Drizzle popovers with cream cheese mixture.
Serving: 1g | Calories: 557kcal | Carbohydrates: 48g | Protein: 7g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 292mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5335IU | Vitamin C: 1.3mg | Calcium: 59mg | Iron: 2.2mg