Easy Pumpkin Turnovers
Add Preferred SourceButtery, crisp, and filled with sweet, spiced pumpkin, these Pumpkin Turnovers are everything you want in a fall treat. The puff pastry bakes up golden and flaky, while the filling delivers that warm pumpkin pie flavor in a handheld form.
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Whenever I’m craving pumpkin pie but don’t feel like fussing with pie crust, I make these instead. The puff pastry does all the work, and the simple filling comes together in minutes. They look bakery-worthy but couldn’t be easier.
Serve them warm from the oven for brunch, a bake sale, or a cozy afternoon pick-me-up. They’re festive, comforting, and guaranteed to disappear fast.
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.
Preheat your oven to 400°F and line 2 rimmed baking sheets with parchment paper or a silicone baking mat. I love silicone mats because they give you crisp bottoms without sticking.
On a lightly floured surface, roll the thawed puff pastry sheets into rectangles about 12 x 18 inches.
Using a pastry cutter, cut each sheet in half lengthwise and into thirds crosswise, making 6 even squares per sheet. The cutter glides through neatly and saves the edges from tearing.
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and 2 eggs until smooth. A balloon whisk is great here because it blends the filling quickly without leaving lumps.
Spoon a generous amount of filling into the center of each square.
Fold diagonally to make triangles, then seal the edges with the tines of a fork. Beat the remaining egg with 1 tablespoon of water to make an egg wash, and brush it over the tops with a silicone pastry brush—it spreads evenly without damaging the pastry.
Mix the cinnamon and turbinado sugar in a small prep bowl, then sprinkle over the turnovers. Transfer to the prepared baking sheets.
Bake for 18–20 minutes, until puffed and golden brown. Let cool on a cooling rack with legs so the bottoms stay crisp. Serve warm or at room temperature.
Chef Jenn’s Tips
- A pizza cutter is the fastest way to portion puff pastry evenly.
- For extra shine, add a second light coat of egg wash halfway through baking.
- Keep puff pastry cold while working with it—if it softens, pop it back in the fridge for 5 minutes.
Recommended
Make It A Meal
These turnovers are delicious with hot coffee, spiced chai, or apple cider. For a brunch spread, pair them with scrambled eggs and sausage links. Or turn them into dessert with a scoop of cinnamon 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 re-crisp before serving.
Easy 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 about 30 minutes, until easy to unfold.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- Roll each sheet of puff pastry into a 12 x 18-inch rectangle. Cut in half lengthwise, then into thirds, making 6 squares per sheet.
- In a bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and 2 eggs until smooth.
- In a small bowl, whisk 1 egg with 1 tablespoon of water to make an egg wash. In another bowl, mix cinnamon with turbinado sugar.
- Place filling in the center of each pastry square. Fold diagonally into a triangle and seal edges with a fork.
- Brush turnovers with egg wash and sprinkle with cinnamon sugar.
- Bake 18–20 minutes, until puffed and golden brown. Cool on a rack before serving.
Notes
Chef Jenn’s Tips
- A pizza cutter is the fastest way to portion puff pastry evenly.
- For extra shine, add a second light coat of egg wash halfway through baking.
- Keep puff pastry cold while working with it—if it softens, pop it back in the fridge for 5 minutes.
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.
