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This recipe makes delicious and easy pumpkin turnovers that have an amazing cinnamon glaze. It’s the perfect fall dessert!
Fall is just around the corner. The days are getting shorter, soon the leaves will start to fall, and pumpkins will begin to appear everywhere. I know this pumpkin turnover recipe isn’t technically “pumpkin pie,” but it’s a delicious way to mix things up, and surprise your family with something that’s a little different.
Why You’ll Love This Recipe
The pumpkin filling is super quick to make, and nothing could be easier than puff pastry. Top that off with a cinnamon glaze, and you have a pretty and festive fall dessert.
Ingredient Notes + Variations
- Puff pastry: I used frozen puff pastry from the grocery store. That’s the secret to a really simple fall dessert. You could make your own from scratch, but I recommend keeping it easy.
- Pumpkin puree: Use pumpkin puree, not pumpkin pie filling. If you use the pie filling, these turnovers will be much too sweet.
- Sugar: I used both brown and white sugar in the filling. This gives the pastries a depth of flavor.
- Eggs: If you want your turnovers to have a lovely golden color as they bake, brush them with some egg and water.
- Powdered Sugar: Powdered sugar is the best base for a sweet glaze. It dissolves well, and you can manage the thickness of the glaze very easily.
- Cinnamon: Instead of cinnamon, you could use pumpkin pie spice. This will give it hints of nutmeg, allspice, and cloves as well.
- Milk: If you are lactose-intolerant, use your favorite non-dairy milk. Oat milk has the best texture and taste for glazes.
The Simple Directions
- Thaw puff pastry according to package directions.
- While puff pastry is thawing, make the pumpkin filling.
- Combine the pumpkin, sugars, pumpkin pie spice, and salt in a medium bowl.
- Add one egg and stir well. Set aside.
- Place the other egg in a small bowl with one tablespoon water. Whisk until combined. Set aside.
- Preheat oven to 400 degrees F.
- On a floured surface, gently roll the creases out of one sheet of puff pastry. (Put the other sheet in the refrigerator to keep it cold.)
- With a sharp knife, cut it into four squares.
- Place a tablespoon of pumpkin filling in the center of each square.
- Brush the edges of two sides of the squares with the egg/water mixture.
- Fold the pastry over the filling to form a triangle.
- Gently press the edges together and crimp with a fork.
- Place the four turnovers on a large cookie sheet.
- Follow the same rolling/filling process with the other sheet of puff pastry.
- Brush each turnover with the egg/water mixture.
- Bake for 15 to 20 minutes. Watch them closely during the last five minutes so they don’t get too brown. The pastry should be puffed and golden.
- While the turnovers are baking, make the glaze.
- Combine the powdered sugar, cinnamon, and milk in a bowl. Stir until mixed well. The glaze should pour from a spoon but should not be runny.
- Remove the turnovers from the oven and cool for 15 minutes.
- Move the turnovers to a cooling rack. Place the cooling rack on the cookie sheet you used to bake the turnovers.
- Drizzle the glaze over the turnovers.
- Cool completely.
Tips For Success
- These pumpkin turnovers are not overly sweet. If you opt to skip the glaze, add a little more sugar to the filling. However, I highly recommend you make it, as the glaze really is delicious, and adds great flavor to the turnovers.
- Store them properly. If by chance, you have turnovers left at the end of the day, they can be stored overnight in an airtight container. On the second day, they taste great if warmed in the microwave before serving.
- If you aren’t a fan of puff pastry, substitute homemade or refrigerated pie crust dough. Just adjust the shape of the turnover to accommodate the shape of your pastry.
- If your grocery doesn’t carry Pepperidge Farms Puff Pastry, any brand will work. Again, just adjust the size/shape of the turnovers if your pastry isn’t square.
- We eat these turnovers like a big cookie, but they would be so good paired with ice cream, and served just like a real piece of pie. Pumpkin is such a classic fall flavor, and there are so many ways to enjoy it that aren’t pumpkin pie!
Frequently Asked Questions
This cinnamon glaze is so easy to make that you’ll never go back to store-bought frosting again. Just add the three ingredients to a mixing bowl, and stir until everything is fully combined. The glaze should be thick, but still pourable. To adjust the glaze, add more powdered sugar to thicken it, and more milk to thin it out.
Since I used two different types of sugar, this is a sweet pumpkin pie filling. Everyone has a different strength of sweet tooth, so I suggest tasting it before you fill the turnovers. If you want the filling to taste sweeter, add a little more white sugar.
Store the pumpkin turnovers in an airtight container or resealable plastic bag, and keep them in the refrigerator. They will stay fresh for a few days. After about 3-4 days, the puff pastry will start to deteriorate.
That’s all there is to it! Check out the printable recipe card with all the details below, so that you can make your own pumpkin turnovers. Trust me, your home is going to smell just like fall!
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Pumpkin Turnovers Recipe with Cinnamon Glaze
Ingredients
For the turnovers:
- 1 box Pepperidge Farms Puff Pastry (found in the freezer section)
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
For the glaze:
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Thaw puff pastry according to package directions.
- While puff pastry is thawing, make the pumpkin filling.
- Combine the pumpkin, sugars, pumpkin pie spice, and salt in a medium bowl.
- Add one egg and stir well. Set aside.
- Place the other egg in a small bowl with one tablespoon water. Whisk until combined. Set aside.
- Preheat oven to 400 degrees F.
- On a floured surface, gently roll the creases out of one sheet of puff pastry. (Put the other sheet in the refrigerator to keep it cold.)
- With a sharp knife, cut it into four squares.
- Place a tablespoon of pumpkin filling in the center of each square.
- Brush the edges of two sides of the squares with the egg/water mixture.
- Fold the pastry over the filling to form a triangle.
- Gently press the edges together and crimp with a fork.
- Place the four turnovers on a large cookie sheet.
- Follow the same rolling/filling process with the other sheet of puff pastry.
- Brush each turnover with the egg/water mixture.
- Bake for 15 to 20 minutes. Watch them closely during the last five minutes so they don’t get too brown. The pastry should be puffed and golden.
- While the turnovers are baking, make the glaze.
- Combine the powdered sugar, cinnamon, and milk in a bowl. Stir until mixed well. The glaze should pour from a spoon but should not be runny.
- Remove the turnovers from the oven and cool for 15 minutes.
- Move the turnovers to a cooling rack. Place the cooling rack on the cookie sheet you used to bake the turnovers.
- Drizzle the glaze over the turnovers.
- Cool completely.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
More Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Snickerdoodle Cupcakes
- Moist Pumpkin Bread
- Layered Pumpkin Dessert with Yellow Cake Mix
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I always feel left out of being able to enjoy pumpkin pie at Thanksgiving due to the milk/cream involved but I think I can actually eat this turnover so I saved it! Thanks Ann!
I saw some other great recipes on your Instagram so I’ll go back and save some of those as well. I find it best to have at least someone else test things out first so I know they are good:0)
I just love pumpkin. They look delish and super easy to make thank you Ann for recipe. Will definitely try it.
I made this, with substitutions, tonight. I didn’t have any puff pastry but did have 2 rolls of crescent biscuits. I simply rolled out one can onto a parchment lined cookie sheet, spread the filling close to edge and covered it with the other can of rolled out crescents, then crimped around the edges to keep the filling from leaking out. I baked it a few minutes longer than the can directions then cut it into squares after it cooled using a pizza wheel. It was delicious.Thank you.
Another one of your great recipes, Ann! I want to make this on the week-end. We love pumpkin “anything”! Thanks, Ann, for always sharing your fabulous recipes with us!
Ann, wow, this looks amazing!! I’m always so intimidated by cooking desserts and this one doesn’t look like it would be easy, but when I read the steps, I realize it is! Might have to give it a try… :-)
I’ll be adding these to my list of things I want to bake soon! I even have two boxes of Dufours puff pastry in my freezer. If one can find this brand (it is more expensive than national brands), I highly recommend it. Personal preference of course, but I think Dufours rises better, is more flaky and has more buttery flavor.
What perfect timing, my daughter and family are visiting for a few days, this will be a yummy treat to greet them. Thank you
These look perfect for after school snacks and lunchbox treats. Why had I never thought of pumpkin turnovers before??? Ingenious, Ann.
Ann, thank you. Another one of your wonderful recipes! I have a feeling there won’t be any left at the end of the day!