Pumpkin Puff Pastry Turnovers are a delicious twist on a classic. Made with puff pastry, cinnamon, sugar, and pumpkin puree they are the perfect way to celebrate the season! They’re quick and easy to make, and they have all of the delicious flavors that you love in your favorite pumpkin pie without any of the hassle!
Originally posted in September of 2017.
These easy turnovers are made by combining ready-made puff pastry with canned pumpkin puree, cinnamon, and pumpkin spice. The result is an aromatic treat that’s perfect for sharing on a crisp autumn day!
The beauty of these pastries is not only in how delicious they taste but also in how simple it is to make them. You’ll be able to whip up batches of the turnover treats quickly and without much fuss at all. They’re also great because they can be frozen until needed which means that there will always be some available during those chilly winter months
These Pumpkin Turnovers were so easy to make! I simply preheated the oven to 350, lined 2 baking sheets with parchment paper, and got to work.
How to Make Pumpkin Turnovers
There is really not much to these pumpkin turnovers. You really just mix the pumpkin with the spices, and then fill each square you cut out with a small amount of filling.
Pinch the corners together into a triangle shape (a little filling will escape), crimp with a fork and place on your baking sheet.
Once they are all filled, bake for about 15-17 minutes and then glaze them with some icing once cooled.
The final result? A tasty, flaky, golden brown pumpkin turnover that taste complete with a nice swizzle of icing.
Tips for Making Pumpkin Turnovers
Always keep the puff pastry dough chilled. If it doesn’t stay chilled it will get gummy, sticky, and will not puff out.
You can use 1/4 teaspoon each of ginger, cloves, nutmeg, and cinnamon if you do not have pumpkin spice.
Pumpkin Pie filling can be used, but I suggest adding the pumpkin spice for extra jazz. You will not need the extra brown sugar though since it is already sweetened.
You can swizzle caramel on these if you want to skip the confectionary sugar glaze.
How to Store These
These Pumpkin Turnovers are best eaten the same day. Puff pastry desserts are always best when enjoyed the same day. They lose their crisp so quickly when hang around and do not refrigerate well.
If you wanted to make these ahead of time, and freeze them raw, assemble puff pastry, crimp the edges, and place them on a parchment-lined baking sheet. Place the tray in the freezer and freeze for 2 hours before adding them to a freezer-safe container for up to 30 days. To bake, preheat oven to 400 degrees F. Bake for 22-25 minutes from frozen.
To freeze these baked (no icing), wrap cooled pastries in multiple layers of foil or plastic wrap. Store them in an airtight container in the freezer for up to 30 days. To heat (do not thaw) bake the at 400 degrees F. for 3-5 minutes. Sadly, they will never be as crisp and flaky as day one of baking.
More Puff Pastry Desserts To Try
Iced Pumpkin Turnovers
- oven (adjusted to the center rack position)
- Large Baking Sheet
- parchment paper
- cutting board
- pastry cutter
- medium mixing bowl
- can opener
- 1 package Pepperidge Farm® Puff Pastry Sheets thawed until workable.
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- ¾ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 cups confectioners sugar
- 2 tablespoons water
- Heat oven to 400°F. line a baking sheet with parchment paper.
- Unwrap pastry sheets and unfold. Stack them on top of each other. Cut the pastry into 4 squares. You will have 8 dough squares after cutting them.
- In a bowl, mix pumpkin, and spices until combined.
- Spread a small amount of pumpkin mixture onto each square in the center.
- Fold squares over to form a football shaped triangle. Using a fork, crimp the edges and place the unbaked pastries on a large parchment-lined baking sheet.
- Bake for 20-22 mins or until golden brown.
- For icing, whisk together water and powdered sugar until thick and creamy.
- Swizzle over cooled pumpkin turnovers.