Flaky, golden, and filled with sweet, spiced pumpkin, these Puff Pastry Pumpkin Turnovers are the perfect fall treat. Made with puff pastry for that buttery crunch and a creamy pumpkin filling inside, they’re easy enough for weeknight baking but impressive enough to share.
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I make these when I’m craving pumpkin pie flavors without all the work of rolling and crimping a homemade crust. The puff pastry does the heavy lifting, baking up crisp and layered, while the filling is rich with pumpkin, brown sugar, and warm spices.
They’re perfect for bake sales, holiday brunches, or cozy afternoons with coffee. Serve them warm from the oven and watch them disappear. No one can resist a handheld pastry that tastes like fall!
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 Puff Pastry Pumpkin Turnovers
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Line two rimmed baking sheets with parchment paper or a silicone baking mat. I love using a silicone baking mat because it gives the turnovers a crisp, golden bottom and nothing ever sticks.
Roll out the thawed puff pastry sheets with a rolling pin until they’re about 12 x 18 inches. This helps the dough bake evenly and puff beautifully.
Cut each sheet in half lengthwise, then into thirds crosswise to make 6 squares per sheet. I like to use a pizza cutter for this step because it glides through the dough cleanly and quickly, and it saves me from dragging or tearing the edges the way a knife sometimes can.
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and two eggs until smooth. A balloon whisk makes this quick work, blending everything without lumps.
Place a heaping spoonful of filling in the center of each puff pastry square.
Fold diagonally into a triangle, then use the tines of a fork to seal the edges. Brush the tops with an egg wash (made from 1 egg whisked with 1 tablespoon water) using a silicone pastry brush, which coats evenly without tearing the dough.
Mix the cinnamon and turbinado sugar in a small prep bowl, then sprinkle it over the turnovers for a sweet, crunchy topping. Arrange the turnovers on the prepared baking sheets.
Bake for 18–20 minutes, until puffed and golden brown. Cool on a cooling rack with legs so the bottoms stay crisp. Serve warm or at room temperature.
Chef Jenn’s Tips
- Use a pizza cutter to cut the puff pastry evenly. It’s super fast and neat.
- For extra bakery-style shine, give the turnovers a second egg wash halfway through baking.
- Be sure your puff pastry stays cold while working; if it gets too warm, pop it back in the fridge for 5 minutes.
Recommendation
Serving Suggestions
These turnovers are perfect with hot coffee or spiced cider. You can also serve them as part of a fall brunch spread alongside scrambled eggs and sausage, or make them a dessert with a scoop of cinnamon or vanilla ice cream.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. To re-crisp, pop them in a 350°F oven for 5 minutes before serving.
Puff Pastry Pumpkin Turnovers
Equipment
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 the puff pastry sheets at room temperature for about 30 minutes, until they are easy to unfold.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
- Roll out the puff pastry into a 12×18-inch rectangle. Cut it in half lengthwise and then into thirds, making six squares. Set aside.
- Whisk 1 egg with 1 tablespoon of water for egg wash. In another bowl, mix the turbinado sugar with cinnamon and set aside.
- In a medium bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and the 2 eggs until smooth, then set aside.
- Spoon the filling into the center of each pastry square. Fold over the edges diagonally to create a triangular turnover and seal edges with a fork.
- Use a pastry brush and brush the turnovers with egg wash, then sprinkle with cinnamon-sugar mixture.
- Bake 18–20 minutes, until puffed and golden brown. Cool before serving.
Notes
Chef Jenn’s Tips
- Use a pizza cutter to cut the puff pastry evenly. It’s super fast and neat.
- For extra bakery-style shine, give the turnovers a second egg wash halfway through baking.
- Be sure your puff pastry stays cold while working; if it gets too warm, pop it back in the fridge for 5 minutes.