These pumpkin pie turnovers are flaky, delicious and easy to make! They’re the perfect fall dessert.
Easy Pumpkin Turnovers
I love pumpkin way too much to just eat it in October. That’s why I’ve started baking earlier this year so I can enjoy it more often. I love the flaky goodness of an Apple Turnover but during the fall I dive into all things pumpkin.
These pumpkin pie turnovers taste just like my favorite Thanksgiving dessert, but they’re so quick and easy to whip up that they’re perfect for any day.
They’re made with puff pastry, which is one of my favorite ingredients to work with. I love that it puffs up like magic and makes me feel like a fancy pastry chef with basically zero effort. Win!
These delicious turnovers come out of the oven crisp and flaky, with a warm flavorful filling. They’re perfect for breakfast, snacks, or enjoying with a warm cup of cocoa. They’re unbelievably simple to make, and super tasty too!
How To Make Pumpkin Turnovers
Thaw – You’ll want to thaw out the puff pastry to room temperature before you get started. This will take about minutes to do but will make it is easier to unfold.
Prep – While you’re waiting for it to thaw, preheat the oven to 400 degrees. You’ll also want to line your baking sheet with parchment or a silicone baking mat.
Spread – Roll the puff pastry dough out into a rectangle that is about 12 x 18 inches. Then cut the dough into six equal squares.
Mix – Grab a bowl and mix together the pumpkin puree, brown sugar, 1 egg, and the pumpkin pie spice.
Scoop & Seal – Place about 2 tablespoons of the pumpkin filling onto each square of pastry. Fold each pastry square in half and use a fork to seal.
Golden Brown – Whisk together the remaining egg with the water and then brush over the pastries and sprinkle with cinnamon sugar.
Bake – Cook the pumpkin turnovers for about 15 minutes and should be a beautiful golden brown color when they’re done. Let them cool for about 5 minutes before serving.
Recipe Tip & Storage
Extra Fresh – If you have additional time, substitute the canned version with Homemade Pumpkin Puree. Homemade always tastes better!
Storage – Be sure to keep any leftover pumpkin turnovers in a zipper bag to keep them fresh and flaky. They’ll stay fresh for about 4-5 days if stored properly.
More Easy Pumpkin Recipes
- No Bake Pumpkin Cheesecake
- Pumpkin Spice Brownie Brittle
- Easy Pumpkin Cookie Bites
- Pumpkin & Cream Cheese Coffee Cake
- Chocolate Pumpkin Muddy Buddies
Pumpkin Turnover Recipe
- 1 sheet puff pastry
- 3/4 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1 tablespoon water
- 2 teaspoons cinnamon sugar
- Thaw the puff pastry at room temperature for 30-40 minutes, until it is easy to unfold.
- Preheat the oven to 400 and line a baking sheet with parchment or spray with cooking spray.
- Roll the puff pastry out into a rectangle that is approximately 12 x 18 inches. Cut the pastry into six squares.
- In a small bowl, mix together the pumpkin puree, brown sugar, 1 egg, and the pumpkin pie spice. Scoop 2 tablespoons of pumpkin filling onto each square of pastry. Fold each pastry square in half and use a fork to seal.
- In a small bowl, whisk together the remaining egg and water. Brush over the pastries and sprinkle with cinnamon sugar.
- Bake 15-20 minutes, or until golden brown. Let cool 5-10 minutes before serving.