Easy Pumpkin Turnovers Recipe with Puff Pastry
If you love the cozy flavors of pumpkin pie but want something a little more fun (and handheld!), these pumpkin turnovers are the perfect fall treat. Flaky puff pastry wraps around a sweet, spiced pumpkin filling, giving you all the comfort of the season in every bite.
They’re easy to whip up, look bakery-worthy, and make a festive addition to any holiday table, bake sale, or cozy weekend brunch.
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These pumpkin pie turnovers strike the perfect balance of crisp puff pastry and creamy pumpkin filling, making them an irresistible fall dessert.
How to Make Pumpkin Turnovers
Here are the ingredients you need to make these pumpkin turnovers, plus step by step instructions for how to make them.
Ingredients
- 1 package puff pastries – 2 sheets
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- 3 eggs
- 1 tbsp water
- 1 tsp cinnamon
- 1 tbsp turbinado sugar
Step by Step Instructions
1. Thaw the puff pastry sheets (let them sit at room temperature) for about 30 minutes, or until they’re soft enough to unfold without tearing.
2. Preheat your oven to 400°F. Line two baking sheets with parchment paper and set them aside.
3. Lightly flour your work surface, then roll out each puff pastry sheet with a rolling pin until it measures roughly 12×18 inches.
4. Slice each sheet in half lengthwise, then cut into thirds crosswise to create six even squares. Set the squares aside while you prepare the filling.
5. In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash. Keep it nearby for later.
6. In another small bowl, stir the turbinado sugar and cinnamon together until evenly combined.
7. For the filling, whisk the pumpkin puree, brown sugar, pumpkin pie spice, and the remaining two eggs in a medium bowl until smooth and fully blended.
8. Place a generous spoonful of filling in the center of each puff pastry square.
9. Fold each square in half diagonally to form a triangle. Press the edges together, then crimp with a fork to seal tightly.
10. Brush the tops of the turnovers with the egg wash using a pastry brush.
11. Sprinkle each one with the cinnamon-sugar mixture for extra flavor and crunch.
12. Bake for 18-20 minutes, or until the pastries are puffed and golden brown. Let them cool slightly before serving.
13. Serve and enjoy!
These turnovers are great if you need something quick for a get-together or just want a fall treat without making a whole pie. They keep well in the fridge (you can store them in an airtight container in the fridge for up to 3 days.), but honestly, they taste best warm right out of the oven. Next time you are craving pumpkin pie, give these a try, you might end up liking them even more.
More Fall Treats
- Caramel Apple Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Bars
- Pumpkin Custard Pie
- Pumpkin Filled Cream Puffs
- Apple Crumb Cake
- No Bake Pumpkin Pie
- Pumpkin Cinnamon Rolls
Pumpkin Turnovers
Ingredients
- 1 package puff pastries – 2 sheets
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 2 tsp pumpkin pie spice
- 3 eggs
- 1 tbsp water
- 1 tsp cinnamon
- 1 tbsp turbinado sugar
Instructions
- Thaw the puff pastry sheets (let them sit at room temperature) for about 30 minutes, or until they’re soft enough to unfold without tearing.
- Preheat your oven to 400°F. Line two baking sheets with parchment paper and set them aside.
- Lightly flour your work surface, then roll out each puff pastry sheet with a rolling pin until it measures roughly 12×18 inches.
- Slice each sheet in half lengthwise, then cut into thirds crosswise to create six even squares. Set the squares aside while you prepare the filling.
- In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash. Keep it nearby for later.
- In another small bowl, stir the turbinado sugar and cinnamon together until evenly combined.
- For the filling, whisk the pumpkin puree, brown sugar, pumpkin pie spice, and the remaining two eggs in a medium bowl until smooth and fully blended.
- Place a generous spoonful of filling in the center of each puff pastry square.
- Fold each square in half diagonally to form a triangle. Press the edges together, then crimp with a fork to seal tightly.
- Brush the tops of the turnovers with the egg wash using a pastry brush.
- Sprinkle each one with the cinnamon-sugar mixture for extra flavor and crunch.
- Bake for 18-20 minutes, or until the pastries are puffed and golden brown. Let them cool slightly before serving.
- Serve and enjoy!
