Why You’ll Love This Recipe
Pumpkin Turnovers are easy to make, especially when using store-bought puff pastry. They’re portable, mess-free, and ready in under an hour. The creamy, spiced filling is wrapped in crisp, buttery layers of pastry, and they’re often finished with a light glaze or sprinkle of sugar. Great for gatherings, lunchboxes, or a cozy coffee break, these turnovers bring all the comfort of autumn with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Puff pastry sheets (thawed if frozen)
- Canned pumpkin puree
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Ground cloves or allspice
- Vanilla extract
- Egg (for egg wash)
- Powdered sugar (optional for glaze)
- Milk or cream (optional for glaze)
Directions
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the Filling: In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract until smooth.
- Prepare the Pastry: Unfold puff pastry sheets and cut into squares (usually 4 squares per sheet).
- Fill and Fold: Place a spoonful of pumpkin filling in the center of each square. Fold each square into a triangle or rectangle and press the edges to seal with a fork.
- Egg Wash: Beat the egg and brush it over the tops of the turnovers for a golden finish.
- Bake: Place the turnovers on the prepared baking sheet and bake for 20–25 minutes, or until puffed and golden brown.
- Optional Glaze: While turnovers cool, whisk together powdered sugar and a splash of milk to make a glaze. Drizzle over cooled turnovers if desired.
Servings and timing
This recipe makes 8 turnovers.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Variations
- Cream Cheese Filling: Add a layer of sweetened cream cheese inside each turnover for extra richness.
- Maple Glaze: Use maple syrup instead of milk in the glaze for a deeper fall flavor.
- Spice It Up: Add ginger or cardamom for extra warmth.
- Mini Turnovers: Cut the puff pastry into smaller squares for bite-sized treats.
- Sugar Topping: Sprinkle raw or turbinado sugar on top before baking for added crunch.
Storage/Reheating
Store turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm them in a 325°F (160°C) oven for about 10 minutes or in the microwave for 15–20 seconds. Reheating in the oven keeps the pastry crisp.
FAQs
Can I make these ahead of time?
Yes, you can assemble the turnovers and refrigerate them unbaked for up to 24 hours. Bake fresh when ready.
Can I freeze pumpkin turnovers?
Absolutely. Freeze unbaked turnovers on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–10 minutes to the baking time.
Can I use homemade pumpkin puree?
Yes, homemade puree works great as long as it’s thick and not too watery.
What can I use instead of puff pastry?
Pie dough or crescent roll dough can be used, but puff pastry gives the best flaky texture.
How do I keep the filling from leaking out?
Don’t overfill the pastry, and make sure to seal the edges well with a fork and egg wash.
Do I need to vent the turnovers?
Not necessary for small turnovers, but you can cut a small slit in the top to help steam escape.
Can I use pumpkin pie filling?
It’s not recommended, as it’s already sweetened and spiced. Stick to plain pumpkin puree for better control over the flavor.
Can I make a savory version?
Yes! Omit the sugar and spices, and mix the pumpkin with cheese and herbs for a savory twist.
What type of sugar is best for the glaze?
Powdered sugar is ideal. It dissolves easily and creates a smooth glaze.
Can I serve these cold?
Yes, they’re tasty at room temperature or even chilled, but they’re best slightly warm.
Conclusion
Pumpkin Turnovers are a quick and delicious way to enjoy the flavors of fall without much fuss. With flaky pastry and a smooth, spiced filling, they’re ideal for busy mornings, festive brunches, or cozy nights with tea. Simple to prepare and easy to customize, these turnovers will become a seasonal favorite in no time.
PrintPumpkin Turnovers
Pumpkin Turnovers are flaky, hand-held pastries filled with a warmly spiced pumpkin filling. They’re a delicious and easy fall treat made with puff pastry, perfect for breakfast, dessert, or a cozy snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 turnovers
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 sheets puff pastry, thawed if frozen
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or allspice
- 1 tsp vanilla extract
- 1 egg (for egg wash)
- 1/2 cup powdered sugar (optional, for glaze)
- 1–2 tbsp milk or cream (optional, for glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract until smooth.
- Unfold puff pastry sheets and cut each sheet into 4 equal squares.
- Place a spoonful of pumpkin filling in the center of each square. Fold into a triangle or rectangle and press edges with a fork to seal.
- Beat the egg and brush over the tops of turnovers.
- Place turnovers on the prepared baking sheet and bake for 20–25 minutes, or until golden and puffed.
- Optional: Mix powdered sugar with a little milk to form a glaze. Drizzle over cooled turnovers before serving.
Notes
- Don’t overfill turnovers to prevent leaking during baking.
- Seal edges well using a fork and egg wash for best results.
- Let turnovers cool slightly before glazing.
- Turnovers can be served warm or at room temperature.
Nutrition
- Serving Size: 1 turnover
- Calories: 270
- Sugar: 13g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
