Pumpkin turnovers deliver all the cozy spice of traditional pumpkin pie wrapped in a flaky puff pastry crust — an ideal, portable Thanksgiving dessert.
These pumpkin turnovers are quick, easy, and impressive — perfect for bakers of any skill level. Using store-bought puff pastry speeds things up while still producing beautiful, buttery layers. The filling captures pumpkin pie flavors without the work of a full pie, and a simple cream cheese icing finishes them off for a rich, irresistible touch.
If you’re short on time or oven space during the holidays, turnovers are a great solution: portable, individually sized, and simple to serve. They make a lovely addition to a Thanksgiving dessert table or a casual potluck where pie slices are less convenient.
Tips for Working with Puff Pastry
- What is puff pastry? It’s laminated dough made of alternating layers of butter and dough. As it bakes, moisture turns to steam and creates the flaky rise that makes puff pastry so delightful.
- Keep it cool. Puff pastry is temperature-sensitive. Thaw in the refrigerator when possible, and avoid warming it with your hands while rolling or shaping.
- Avoid the microwave. Microwaving to speed thawing can make the layers collapse. Thaw in the fridge or on the counter until pliable.
- Minimal handling. The less you touch the dough, the better it will puff. Work quickly and with a light touch.
- Clean cuts puff best. Use a sharp knife to cut pastry and a fork to crimp edges. If you want to prevent puffing, prick the surface with a fork.
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Other Recipes for Your Thanksgiving Menu
- Sweet Potato Casserole with Coconut
- Corn Spoon Bread
- Best Dinner Rolls
- Fresh Green Bean Casserole
- Homemade Creamed Corn
- Cranberry Fluff
- Easy Potatoes au Gratin
- Never-Fail Pie Crust
- Caramel Apple Pie with Crumb Topping
Tools
- Silpat baking mats — useful for lining baking sheets and preventing sticking while promoting even baking.
Recipe
Pumpkin Turnovers
Pumpkin turnovers have all the flavor of pumpkin pie wrapped in flaky puff pastry — a perfectly portable Thanksgiving treat.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 8 turnovers
Ingredients
- 1 package puff pastry (2 sheets)
Filling
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup plus 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1 egg
- 2 tablespoons milk
Egg Wash
- 1 egg
- 1 tablespoon water
Icing
- 1 tablespoon butter, softened
- 1 ounce cream cheese
- 1 tablespoon milk
- 1/2 cup powdered sugar
Instructions
- Unwrap the frozen pastry sheets and allow them to thaw on the counter until pliable.
- In a bowl, whisk together all filling ingredients until smooth and set aside.
- Unfold each thawed pastry sheet and cut into fourths to make squares. Place squares on a lined baking sheet.
- Mix the egg and water to make an egg wash. Brush the outside edges of each pastry square with the egg wash.
- Spoon 2–3 tablespoons of filling into the center of each square, then carefully fold the pastry over to form a pocket.
- Crimp the edges with the tines of a fork to seal. Brush the tops with the remaining egg wash.
- Bake at 400°F (204°C) for about 20 minutes, until the tops are golden and the pastry has puffed.
- Remove from the oven and allow turnovers to cool completely on a rack.
- For the icing: stir together the softened butter, cream cheese, milk, and powdered sugar until smooth. Drizzle over cooled turnovers.
Nutrition Facts (per turnover)
Calories: 277 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 49 mg | Sodium: 192 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 4915 IU
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