Print

Puff Pastry Pumpkin Turnovers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/puff-pastry-pumpkin-turnovers/