Harry Potter: Pumpkin Cheesecake Pasties

Did you guys know that it was Hermione’s birthday last week? September 19th, to be exact. Technically, she turned 33 years old this year. You may recall that I have established that, had my letter not been lost, the Trio would have been the Quatro. Whatevs.

Last week, on the morning of Miss Granger’s birthday, I made her a special birthday breakfast. Pumpkin pasties…in danish form. Because people get all weird when you say you’re having pie for breakfast, but they’re totally okay with you having danish.

I also made these to celebrate something else fun and exciting that I found out last week.

Fun and exciting and totally Harry potter-themed.

I get to go to the Wizarding World of Harry Potter again!!!

In one month.

From today.


Not only that, but we’re hitting up Disney for four days also! I’m so stupid excited…all I’ve been doing for a week, straight, is planning. We’re going to be there the week leading up to Halloween, so we’re also attending Mickey’s Not So Scary Halloween Party!! (Sorry for all the exclamation points, but seriously…Wizarding World. Disney. It calls for an abundance of exclamation points.)(!!!!!)

So. If you need me, I’ll be over here making costumes for the Hubster and I to wear while we trick or treat in Walt Disney World. And trying to decide which witch shirts to wear while sipping butterbeer in the streets of Hogsmeade.

No big deal.

Oh wait. Let’s make some pumpkin pasties, shall we?

Pasties – “PASS-TEEZ”, my fellow Americans. We’re talking food here, not risqué boob apparel.

I’m really glad the Harry Potter films came out before my defection to England.

I would never have forgiven myself for referring to these as “paysteez” to the British.

I digress.

First, a little backstory on these:

It might surprise you to learn that I don’t actually like pumpkin.

I know, I know. I make a lot of pumpkin recipes for someone wo doesn’t even like pumpkin, but the truth is, I just don’t like pumpkin when it’s the main flavor. When it’s all mixed in with tasty spies, hearty oatmeal, and yummy flavors, like chocolate or maple, I love it.

My lack of love for pumpkin, particularly pumpkin pie, is what has prevented me from making pumpkin pasties in the past. I decided that if I was going to make them, and enjoy them, I was going to have to make them my way.

Enter pumpkin cheesecake. Because I love pumpkin cheesecake. I decided that, instead of making a traditional pie filling, like most pumpkin pasty recipes, I would make a scaled down pumpkin cheesecake filling instead.

Best. Idea. Ever.

Read on.

To get started, you need to roll out some puff pastry or pie dough until it is roughly 12×12. I always use frozen dough (whether I’m using pastry or pie) for this recipe. I like to keep them super fast, and easy, so I can make them for breakfast, so it’s great to have the ready-made dough on hand.

Cut out pumpkins, making sure to end up with an even number.

I have had this cookie cutter F-O-R-E-V-E-R. Things have come full circle, because I originally bought this cutter nine years ago to make faux pumpkin pasties (pumpkin shaped sugar cookies) for the kiddo’s Harry Potter birthday party. *sniffle*

Cut a slit in the center of half of the pumpkins, while I go get a tissue to dry my weepy eyes.

Spoon a generous tablespoon (depending on the size of your pumpkins) of filling into the center of the remaining pumpkins. Try to get as much filling on each one as you can, without overfilling them, because these are best when they have lots of pumpkin goodness in them.

Brush egg wash around the edges of these, being careful not to let too much get on the baking sheet (it will cause them to stick).

Place a slitted pumpkin on top of the filled pumpkin, and, using a fork, press all the way around to seal the edges. Brush with egg wash. Chill for 30 minutes.

These only take about 20 minutes to bake, and then you get to drizzle them in sweet icing.

If you don’t have a pumpkin cookie cutter, or you just want to make these even easier than they already are, you can cut the dough in squares instead. Place a generous tablespoon of filling on each square. Brush the edges of the dough with egg wash. Bring two opposite corners up to meet in the middle and seal with egg wash. Chill for 30 minutes.

These take the same amount of time to bake, but were a little more popular in my house, because there was a higher filling to dough ratio.

Well, okay, so *technically*, I didn’t actually make pasties. Today. Whatever. I didn’t wanna use pie dough, okay? These are just as good with pie crusts instead of pastry crust, though. I’ve made them both ways, and they’re both equally delicious, and equally popular with my people.

When you make them with pastry dough, though, you get to call them breakfast. See? I’m always thinking. 😉


Pumpkin Cheesecake Pasties
(or Danishes)
Makes 18 to 24 pasties, depending on size


1/3 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
8 ounces cream cheese
1 egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon lemon juice

3 to 4 sheets frozen puff pastry or 2 packages frozen pie dough

1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

Whisk one egg white with two teaspoons of water until lightly frothy.

To make the pasties: Preheat the oven to 400 degrees (C). Line a baking sheet with parchment paper or Silpat mats; set aside.

In a medium bowl, combine the sugar, cinnamon, ginger, cloves, allspice, nutmeg, and salt.

In the bowl of a standing mixer, beat the cream cheese and sugar mixture together until light and fluffy, about 1 minute. Add the egg and stir until combined. Scrape the bowl. Stir in the pumpkin purée until thoroughly combined. Stir in the vanilla and lemon juice.

Roll out the puff pastry or pie dough until it is roughly 12×12. Cut out pumpkins, making sure to end up with an even number, or cut the dough into squares.

If making pumpkins, spoon a generous tablespoon (depending on the size of your pumpkins) of filling into the center of half the pumpkins. Brush the edges lightly with egg wash. Cut a slit in the remaining pumpkins. Place a slitted pumpkin on top of a filled pumpkin, and, using a fork, press all the way around to seal the edges. Brush with egg wash. Chill for 30 minutes.

If making squares, place a generous tablespoon of filling on each square. Brush the edges of the dough with egg wash. Bring two opposite corners up to meet in the middle and seal with egg wash. Chill for 30 minutes.

Bake for 20 to 25 minutes, or until golden brown. Allow to cool for at least 15 minutes before glazing.

To make the glaze: In a medium bowl, whisk the sugar and milk together until thoroughly combined. Stir int he vanilla. Drizzle the glaze over the pasties. Dust the pasties with confectioners’ sugar, if desired.

Recipe by Darla

You guys are so lucky, because my friend Callye invited a whole bunch of us sugar makers to get creative with a pumpkin shaped cookie cutter. You won’t believe some of the crazy gorgeousness happening here! Make sure you check them all out!!

1.       Panda Calaveras, Miss Cuit

2.       Owl S’mores on a Stick, Kitchen Fun with my Three Sons

3.       Pumpkin Cheesecake Pasties, Bakingdom

4.       Halloween Pumpkin Wall, Arty McGoo

5.       Cocoa Krispies Trick or Treat Bears, Hungry Happenings

6.       Creative Cherry Cookies, Lila Loa

7.       The Ultimate Halloween Candy Bar, Dollhouse Bake Shoppe

8.       Halloween Pumpkin Carriage Cookie, Trilogy Edibles

9.       Easy Cheveron Pumpkin Cookies, Lizy B Bakes

10.   Pumpkin Fudge on a Stick, The Decorated Cookie

11.   Funny Face Pumpkin Cookies, Munchkin Munchies

12.   Woodland Owl Cookies, The Bearfoot Baker

13.   Pumpkin Cheesecake Hand Pies, Created by Diane

14.   Wide Eyed Owl Cookies, Simply Sweets by Honeybee

15.   Zombie Girl and Brains Cookies, Not Your Momma’s Cookies

16.   Cookie Cutter Pumpkin Fudge, The Partiologist

17.   3-D Pumpkin Cookie, Cookie Crazie

18.   Faberge-Style Pumpkin Coach, Oh, Sugar Events

19.   Peek-a-Boo Pumpkin Cupcake Topper, Sweetology 101

20.   Slimy Green Ghost Cookies, Pink Little Cake

21.   Silly Pumpkin Face Cookies, Klickitat Street

22.   Pretty Painted Pumpkin Cookies, Glorious Treats

23.   Lalaloopsie Cookies with a Twist, SweetSugarBelle

Leave a comment


  1. Tanya says

    “We’re talking food here, not risqué boob apparel.”
    Still laughing over that! I can’t wait to give these a go. I don’t like things with an overwhelming pumpkin flavor either but these sound delicious.

  2. says

    Ack! you’ve done it again, my friend!!

    I love the idea of adding cheesecake in the pasties!! I could get my kid to eat them that way! He’s like you, doesn’t mind the pumpkin flavor, but doesn’t want it as the main ingredient (re: pumpkin roll is one of his fav things ever)!

    Yum. Yum. The end.

  3. Friday Ebersohl says

    My husband and I take our daughter every year to MNSSHP! You are going to love it. Big bonus- less crowds. I mean way less, like only wait ten minutes in line less. Have an awesome time!

  4. says

    One day I hope we can get to see the Harry Potter world, I’m sure it is amazing. Have a great trip. How can you not, really at Disney and Universal? So fun!

    Your pasties look so good. I’m pinning this so I remember to make them for Thanksgiving.

  5. says

    I love these! They look super yummy and I want to give them a try. I’m so glad that I got to be a part of this project with you. I’ve been following you on Instagram.

    By the way I think my dad is the oldest Harry Potter fan. Lol! He’s 74 and just loves to read the books and watch the movies. He drives my mom nuts because he watches them over and over again. I got the movies for my brother to watch but it was my dad who became obsessed. Then one year for Christmas I got him the whole set of books. I think he’s read them all a couple of times. I’m going to send this post to my mom so that she can make these for him. They love pumpkin.

  6. Becca - Cookie Jar Treats says

    HOLY CRAP I AM SO JEALOUS RIGHT NOW!!! Really I am, it’s not fair. I want to trick or treat in the magical world of Disney and Harry Potter. :/ grrr. Anyways, these look totally amazing And I can’t wait to make them. Seriously, I am going to make them sometime this fall I can garentie that right this very moment. I need to write this down somewhere.

    Anyways, did you know there is a Harry Potter Cook Book? Yeah, it’s pretty awesome, and it too has a recipe for pumpkin pasties. I really need to bake more from that book 😛

  7. says

    Oh the envy….I’ve been dreaming about going to Wizarding World since its opened. However, we live right next to California Disney, so the idea of flying all that way just doesn’t seem right. Except I really, really want to!!! Take lots and lots of pictures please, so I can live vicariously throught you! Love working on these with you!! I’ve followed you since before I started my own blog. Thanks for always being an inspiration!

  8. Linde says

    I’m so jealous! I’ve been wanting to go to the Wizarding World forever now! It’ll be especially fun with Halloween just around the corner.

    I can’t get over how easy this recipe is, I am looking forward to making them. <3

  9. Leticia says

    Hi! I’m so jealous of you, since I’ve never ever going to go to WWOHP! Cause I live so far away from there. Well, I’m happy for you anyway 🙂
    What a great idea to make the pasties with cheese! I need to try these, but, in my country, there’s no such thing as frozen dough (pastry or pie). Have you any homemade recipe?

  10. says

    Those look so wonderful! I haven’t had pumpkin pie, as a matter of fact, pumpkin anything for a whole year! I can’t wait until I make some fresh pumpkin pie in a few weeks!
    All of the Creative ways to use a pumpkin cutter look fabulous! Great work you guys!

  11. Michelle says

    This looks so yummy, I have to try it! And, how exciting to be going to WWHP again!!!!! I’ve note even been once yet. But I hope to remedy that next year. *crossing fingers* Have FUN!

  12. Mary Anne says

    I am a lover of pumpkin, but NOT of pumpkin pie… I thought it was just me.
    Pumpkin cheesecake? Check! Pumpkin Whoopie Pies? Double Check!! Pumpkin bread, pumpkin muffins, pumpkin cookies… you get the idea!

    Oh, I’m SO jealous of your trip to Universal and Disney!! It was just about a year ago that we went to The Wizarding World. I hope you are as lucky with the weather and the lack of lines as we were!! It might be a bit more busy if you’re there Halloween week, though.
    MNSSHP is a blast, and the parade and the fireworks are awesome!! You should find out if you’re there the same time as Jen from CakeWrecks/Epbot… She’s got a MNSSHP post up now, too.

    Enjoy some Butterbeer for us!! We enjoyed some for you last year!

  13. Jennelle says

    I recently made these and they did not turn out as well as I had hoped. I had problems with my puff pastry swelling up and separating. Also, I placed a tablespoon of filling and it didn’t seem like there was enough filling for the squares. So if you could please respond back to me letting me know how large you cut your squares and if you had either of these problems. Thank you so much, looking forward to trying this again.