Pumpkin Turnovers Recipe with Cinnamon Glaze

This recipe makes delicious and easy pumpkin turnovers that have an amazing cinnamon glaze. It’s the perfect fall dessert!

pumpkin turnovers recipe with cinnamon glaze

Fall is in full bloom. The days are much shorter, the leaves are falling, and pumpkins are 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.

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.

pumpkin turnovers filling in bowl

Ingredients In Pumpkin Turnovers

All the exact ingredients are in the printable recipe card at the bottom of this post. First, here is a bit more information about what I used to make them.

For The Filling

  • 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.
puff pastry squares for pumpkin turnovers

For The Cinnamon Glaze

  • 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.
unbaked pumpkin turnovers on baking sheet

Recipe Tips

  • 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 ate 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!
pumpkin turnovers on cooling rack

Frequently Asked Questions

Before I get to the recipe card, here are a few questions people often ask about how to make them. If you don’t see your question in this list, please leave it in the comments.

How do I make the cinnamon glaze?

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.

Is the pumpkin pie filling sweet or savory?

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.

How do I properly store pumpkin turnovers?

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.

pumpkin turnovers with cinnamon glaze

That’s all there is to it! Here is the printable recipe card with all the details so that you can make your own pumpkin turnovers. Trust me, your home is going to smell just like fall!

pumpkin pie turnover recipe fi

Pumpkin Turnovers Recipe with Cinnamon Glaze

This recipe makes delicious and easy pumpkin turnovers that have an amazing cinnamon glaze. It's the perfect fall dessert!
Rate this Recipe Print Recipe Pin Recipe
5 from 4 votes
Servings: 8 turnovers
Author: Ann Drake
Prep Time 20 minutes
Cook Time 15 minutes
Cooling time 15 minutes
Total Time 50 minutes


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
  • 1/4 – 1/2 teaspoon Cinnamon
  • 2 tablespoons Milk


  • 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.


Turnovers can be stored overnight in an airtight container. On the second day, warm in the microwave before serving. 


Serving: 1turnover | Calories: 463kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 246mg | Potassium: 133mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4833IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Like this recipe?Follow me at @onsuttonplace

If you make these pumpkin turnovers, and love them, please come back and leave a comment along with a 5-star review. I would appreciate it so much, and it would truly help me. Thank you!

pumpkin roll sliced on plate with wood tray

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More Pumpkin Recipes

Here are some more of my favorite recipes using pumpkin for you to enjoy this fall season.


This digital cookbook (can be printed too) includes easy pumpkin dessert recipes your family will love. Each one is delicious, quick to make, and uses basic pantry ingredients. Just fill out this form and it will arrive in your email inbox shortly!

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Recipe Rating


  1. 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)

  2. These pumpkin pie treats look amazing, thank you. What size can pumpkin puree? I assume 14 oz , I think that is the size of small cans.

    1. Ann Drake says:

      Hi Mary…you use 1 cup of pumpkin. So a small can (14 oz) will be plenty. Thank you!

  3. Diane Short says:

    The pumpkin Turnovers look easier enough to do. Can I substitute Apple for the pumpkin? Do I use the same spices?

    1. Ann Drake says:

      Hi Diane…do you mean substitute apple pie filling for the pumpkin? I have never tried it, but it sounds delicious! I think it would be fine to add the pumpkin pie spice, but definitely taste as you go. You may not need the salt or the sugars.

  4. Barbara Harilaou says:

    I just love pumpkin. They look delish and super easy to make thank you Ann for recipe. Will definitely try it.

  5. 5 stars
    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.

  6. I’m trying these! Yum.

  7. MARY-ANN (FROM CANADA!) says:

    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!

  8. Ok, I am totally gonna make this cuz it looks so delicious, I’m kind of a pumpkin freak (especially in October) and it looks really simple! Thank you for sharing!

  9. Lory | Designthusiasm says:

    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… :-)

    1. Pamela Turner says:

      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.

  10. What perfect timing, my daughter and family are visiting for a few days, this will be a yummy treat to greet them. Thank you

  11. These look perfect for after school snacks and lunchbox treats. Why had I never thought of pumpkin turnovers before??? Ingenious, Ann.

  12. Ann those look so yummy and I need to step up my game and try some new recipes.

  13. 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!

  14. This looks like the perfect brunch recipe for fall company who loves all things pumpkin! Pinning so that I can refer back soon!