Tasty Pumpkin Turnovers
Add Preferred SourceGolden, crisp, and filled with warm, spiced pumpkin, these Tasty Pumpkin Turnovers are everything you love about pumpkin pie—wrapped up in a handheld pastry. The puff pastry bakes into buttery, flaky layers while the pumpkin filling delivers cozy fall flavor in every bite. It’s a festive treat that feels special without a lot of effort.
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I make these whenever I need something festive without a lot of effort. Store-bought puff pastry does the heavy lifting, baking up light and flaky, while the filling comes together in minutes with pantry staples. They look impressive but are secretly so simple.
Serve them warm from the oven with a sprinkle of cinnamon sugar on top, and you’ve got a cozy snack or dessert that’s perfect for fall gatherings, holiday brunches, or just pairing with your morning coffee.
Ingredients
- Puff pastry – I buy a frozen package and pop it in the fridge overnight to thaw.
- Pumpkin puree – See if you can find a 14.5-ounce can, or you’ll have lots leftover. Oh, and be sure to use pure pumpkin puree, not pumpkin pie filling.
- Brown sugar – Not packed. You don’t want this too sweet.
- Pumpkin pie spice – I always buy fresh pumpkin pie spice each fall to get the most flavor.
- Eggs – Large eggs are fine, or extra large. This recipe isn’t fussy.
- Water
- Cinnamon
- Turbinado sugar – Also known as Sugar in the Raw. You could also use coarse white sanding sugar.
How To Make Easy Pumpkin Turnovers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating my oven to 400°F and lining two baking sheets with parchment paper. That way, they’re ready to go as soon as I shape the turnovers.
On a lightly floured surface, roll out the thawed puff pastry sheets until they’re about 12 x 18 inches. For quick and clean cuts, I always reach for my stainless steel pizza cutter — it glides right through without dragging or tearing the dough.
Cut each sheet in half lengthwise and then into thirds crosswise, giving a six neat squares per sheet.
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and two eggs until it’s smooth and creamy. My balloon whisk is perfect for this because it blends everything evenly without leaving any lumps behind.
Next, spoon a generous scoop of filling into the center of each pastry square. Fold them over diagonally into triangles and use a fork to press the edges closed.
To get that bakery-style finish, whisk the last egg with a tablespoon of water for an egg wash and brush it on top with a silicone pastry brush. It goes on smoothly without tearing the pastry.
In a small prep bowl, mix the cinnamon and turbinado sugar, then sprinkle it over the turnovers for a sweet, crunchy topping. Onto the baking sheets they go!
Bake the turnovers for 18–20 minutes until they’re puffed and beautifully golden brown. Once they’re out of the oven, I transfer them to a cooling rack with legs so the bottoms stay nice and crisp. I serve them warm, and trust me — they never last long!
Chef Jenn’s Tips
- Use a pizza cutter for quick, clean pastry cuts.
- For a glossy bakery look, brush on a second egg wash halfway through baking.
- If your puff pastry softens while working, chill it for 5 minutes before filling.
Serving Suggestions
These turnovers are delicious on their own, but they’re also amazing with hot apple cider or spiced chai. For brunch, pair them with eggs and bacon, or serve as dessert with a scoop of vanilla ice cream.
Storage
Store cooled turnovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore crispness before serving.
Tasty Pumpkin Turnovers
Ingredients
- 2 sheets puff pastry thawed
- 14.5 ounce pumpkin puree
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 3 eggs
- 1 tablespoon water
- 1 teaspoon cinnamon
- 1 tablespoon turbinado sugar
Instructions
- Thaw puff pastry sheets at room temperature for 30 minutes until they are easy to fold. Preheat oven to 400°F.
- Line 2 baking sheets with parchment paper. Cut in half lengthwise, then into thirds, making 6 squares per sheet.
- In a bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and 2 eggs until smooth.
- In a small bowl, whisk the remaining egg with 1 tablespoon of water to make an egg wash. Mix cinnamon and turbinado sugar in another bowl.
- Spoon filling into the center of each pastry square. Fold into triangles and seal with a fork.
- Brush with egg wash and sprinkle with cinnamon sugar.
- Bake for 18–20 minutes, until puffed and golden. Cool before serving.
Notes
Chef Jenn’s Tips
- Use a pizza cutter for quick, clean pastry cuts.
- For a glossy bakery look, brush on a second egg wash halfway through baking.
- If your puff pastry softens while working, chill it for 5 minutes before filling.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
