Puff Pastry Pumpkin Turnovers

I love these turnovers because I get plenty of fall flavor without having to make pastry dough from scratch. Frozen puff pastry gives me light, flaky layers with very little effort.

I also appreciate how quickly I can assemble them. Once I prepare the pumpkin filling, I simply cut the pastry, add the filling, fold, seal, and bake.

These turnovers are easy for me to customize as well. I can add cream cheese, chopped pecans, maple syrup, or extra spices, and I can finish them with coarse sugar or a simple vanilla glaze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the turnovers:

• 1 package frozen puff pastry, 2 sheets, thawed
• 3/4 cup pumpkin puree
• 1/3 cup packed light brown sugar
• 1 large egg yolk
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 small pinch of salt

For the egg wash:

• 1 large egg
• 1 tablespoon water
• Coarse or granulated sugar, optional

For the optional glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, optional

Directions

1. I preheat my oven to 400°F (205°C) and line two baking sheets with parchment paper.
2. I prepare the pumpkin filling by combining the pumpkin puree, brown sugar, egg yolk, cornstarch, cinnamon, ginger, nutmeg, vanilla, and salt in a medium bowl.
3. I stir the mixture until it is smooth and evenly combined. I keep the filling chilled while I prepare the pastry because I find that cold filling is easier to work with.
4. I unfold one thawed puff pastry sheet onto a lightly floured work surface. I gently roll it just enough to smooth the seams and create an even square.
5. I cut the pastry into 4 equal squares. I repeat the process with my second sheet so I have 8 squares in total.
6. I place approximately 1 1/2 tablespoons of pumpkin filling slightly off-center on each pastry square. I avoid adding too much filling because overfilled turnovers can burst or leak during baking.
7. I lightly brush the edges of each pastry square with water.
8. I fold each square diagonally over the pumpkin filling to create a triangle. I gently press around the filling to remove large pockets of air.
9. I press the edges together, then crimp them with the tines of a fork to create a tight seal.
10. I transfer the assembled turnovers to my prepared baking sheets, leaving space between each one.
11. I refrigerate the turnovers for about 15 minutes. Chilling the assembled pastries helps keep the butter in the puff pastry cold before baking.
12. I whisk the egg with 1 tablespoon of water to create an egg wash.
13. I brush each chilled turnover lightly with the egg wash. If I want a crunchy, sweet topping, I sprinkle coarse or granulated sugar over the pastry.
14. I cut 2–3 small slits in the top of each turnover to allow steam to escape.
15. I bake the turnovers for approximately 18–22 minutes, or until they are puffed and deeply golden brown.
16. I remove the turnovers from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
17. If I’m adding a glaze, I whisk together the powdered sugar, milk, vanilla, and optional cinnamon until smooth.
18. I let the turnovers cool until just slightly warm before drizzling the glaze over the top. I allow the glaze to set briefly before serving.

Servings and Timing

I get approximately 8 Puff Pastry Pumpkin Turnovers from this recipe.

• Prep time: 20 minutes
• Chilling time: 15 minutes
• Bake time: 18–22 minutes
• Cooling and decorating time: 10 minutes
• Total time: approximately 1 hour
• Servings: 8 turnovers

Variations

For Pumpkin Cream Cheese Turnovers, I beat softened cream cheese with a little sugar and vanilla. I add a small spoonful of the cream cheese mixture underneath the pumpkin filling before sealing each pastry.

When I want a maple flavor, I replace part of the brown sugar with maple syrup. Because maple syrup adds extra liquid, I use it sparingly so my pumpkin filling remains thick enough for the pastry.

For Pumpkin Pecan Turnovers, I add finely chopped toasted pecans to the filling. I also like sprinkling a few pecans over the glaze for additional crunch.

When I want stronger spice, I add a pinch of ground cloves, allspice, or cardamom. I can also replace the individual spices with pumpkin pie spice.

For a chocolate-pumpkin version, I scatter a few mini chocolate chips over the pumpkin filling before folding the puff pastry.

I can also make smaller turnovers by cutting each puff pastry sheet into more squares. I reduce the amount of filling in each one and begin checking them earlier because smaller pastries can bake more quickly.

Storage/Reheating

I store completely cooled Puff Pastry Pumpkin Turnovers in an airtight container in the refrigerator for up to 3–4 days.

The pastry naturally becomes softer during refrigeration, so I prefer reheating leftover turnovers in the oven or air fryer rather than in the microwave.

To reheat them in the oven, I place the turnovers on a baking sheet and warm them at 325°F (165°C) for approximately 8–10 minutes. This helps the pastry become crisp and flaky again.

If I use an air fryer, I reheat them at around 325°F (165°C) for a few minutes, checking frequently so the pastry doesn’t become too dark.

I can also freeze baked turnovers. Once completely cooled, I wrap them individually and store them in a freezer-safe container for up to about 2 months. I prefer freezing them without glaze and adding fresh glaze after reheating.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I prefer pure pumpkin puree because it allows me to control the sugar and spices. Pumpkin pie filling is already sweetened and seasoned, so substituting it directly can change the sweetness, consistency, and overall flavor of my filling.

How do I keep pumpkin turnovers from leaking?

I use a thick pumpkin filling, avoid overfilling the pastry, and leave enough clean space around the edges to create a strong seal. I also crimp the edges firmly and cut small vents in the tops so steam can escape while the turnovers bake.

Do I need to thaw puff pastry before making turnovers?

Yes. I thaw my puff pastry until it is flexible enough to unfold without cracking, but I keep it as cold as possible. If the pastry becomes very soft or sticky while I’m working, I refrigerate it briefly before continuing.

Can I prepare Puff Pastry Pumpkin Turnovers ahead of time?

Yes. I can assemble the turnovers and refrigerate them for several hours before baking. I keep them covered and cold, then apply the egg wash shortly before they go into the oven.

Can I freeze unbaked Pumpkin Turnovers?

Yes. I arrange the assembled turnovers on a baking sheet and freeze them until firm, then transfer them to a freezer-safe container. When I’m ready to bake them, I can bake them from frozen, adding a few extra minutes to the baking time as necessary.

Conclusion

Puff Pastry Pumpkin Turnovers are one of my favorite shortcuts for turning classic pumpkin pie flavors into a crisp, flaky individual dessert. I get warm cinnamon-spiced pumpkin inside layers of golden pastry without needing to prepare an entire pie or make pastry dough from scratch.

Puff Pastry Pumpkin Turnovers

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Puff Pastry Pumpkin Turnovers are crisp, flaky pastries filled with creamy pumpkin, brown sugar, and warm fall spices. Store-bought puff pastry makes this an easy seasonal dessert that can be finished with coarse sugar or a simple vanilla glaze.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 18–22 minutes
• Total Time: 1 hour
• Yield: 8 turnovers
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 package frozen puff pastry, 2 sheets, thawed
• 3/4 cup pumpkin puree
• 1/3 cup packed light brown sugar
• 1 large egg yolk
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 small pinch of salt
• 1 large egg, for egg wash
• 1 tablespoon water, for egg wash
• Coarse or granulated sugar, optional
• 1 cup powdered sugar, optional, for glaze
• 1–2 tablespoons milk, optional, for glaze
• 1/2 teaspoon vanilla extract, optional, for glaze
• 1/4 teaspoon ground cinnamon, optional, for glaze

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Instructions

1. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
2. Combine the pumpkin puree, brown sugar, egg yolk, cornstarch, cinnamon, ginger, nutmeg, vanilla, and salt in a medium bowl. Stir until smooth, then keep the filling chilled while preparing the pastry.
3. Unfold one thawed puff pastry sheet on a lightly floured surface. Gently roll it just enough to smooth the seams and create an even square.
4. Cut the pastry into 4 equal squares. Repeat with the second sheet to make 8 squares total.
5. Place approximately 1 1/2 tablespoons pumpkin filling slightly off-center on each pastry square, leaving the edges clean for sealing.
6. Lightly brush the edges of each pastry square with water.
7. Fold each square diagonally over the filling to form a triangle. Gently press around the filling to remove large air pockets.
8. Press the edges together and crimp securely with the tines of a fork.
9. Transfer the turnovers to the prepared baking sheets, leaving space between them. Refrigerate for 15 minutes.
10. Whisk the egg with 1 tablespoon water to make the egg wash.
11. Brush each chilled turnover lightly with egg wash and sprinkle with coarse or granulated sugar if desired.
12. Cut 2–3 small slits in the top of each turnover to allow steam to escape.
13. Bake for 18–22 minutes, until the turnovers are puffed and deeply golden brown.
14. Cool on the baking sheets for about 5 minutes, then transfer to a wire rack.
15. For the optional glaze, whisk together the powdered sugar, 1 tablespoon milk, vanilla, and optional cinnamon until smooth. Add additional milk as needed to reach a drizzling consistency.
16. Allow the turnovers to cool until just slightly warm, then drizzle with glaze. Let the glaze set briefly before serving.

Notes

• Use pure pumpkin puree rather than pumpkin pie filling to control the sweetness, spices, and consistency.
• Keep the puff pastry cold while working. If it becomes soft or sticky, refrigerate it briefly before continuing.
• Avoid overfilling the turnovers and crimp the edges firmly to reduce leaking during baking.
• For Pumpkin Cream Cheese Turnovers, combine 4 ounces softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla. Add a small spoonful beneath the pumpkin filling.
• For Pumpkin Pecan Turnovers, add 1/3 cup finely chopped toasted pecans to the pumpkin filling.
• For a chocolate variation, add about 1/3 cup mini chocolate chips to the turnovers before sealing.
• Add a pinch of cloves, allspice, or cardamom for a stronger spiced flavor, or substitute pumpkin pie spice for the individual spices.
• Store completely cooled turnovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat turnovers at 325°F (165°C) for 8–10 minutes, or briefly in an air fryer at the same temperature, to restore crispness.
• Baked turnovers can be frozen without glaze for up to 2 months. Unbaked turnovers can also be frozen and baked from frozen with a few additional minutes of baking time.

Nutrition

• Serving Size: 1 turnover
• Calories: 390 kcal
• Sugar: 19 g
• Sodium: 210 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg