Easy Pumpkin Turnovers Recipe - Allrecipes.com
Easy Pumpkin Turnovers Recipe
  • READY IN hrs

Easy Pumpkin Turnovers

Recipe by  

"These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't."

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Ingredients Edit and Save

Original recipe makes 18 turnovers Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 15 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
  3. Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
  4. Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
  5. Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 21, 2008

This is great I haden't ever thought to do a turnover with pumpkin. My husband thought it was good but asked me to make some frosting for the rest and then he thought they were great. I agree with him juts a little powdered sugar forsting drizzled on was very good thanks for the recipe!

Most Helpful Critical Review
Dec 10, 2009

Easy, but very bland. I didn't like the texture of the filling, and the dough overwhelmed it. Maybe more sugar and spice would help. Also, when I tried to reheat in the toaster oven the next day, they just got soggy and lost any buttery-cripness. Not good for leftovers.


30 Ratings

Nov 23, 2008

These are delicious! My father and I made them yesterday to test them out for a possible Thanksgiving dessert. We gave some to our neighbors, some to my boyfriend's family, and kept some for ourselves. They were a hit with everyone! We did, however, use fresh pie pumpkin rather than canned pumpkin. And, as a little touch, we wet the tops of the turnovers and dipped them in some white sugar. They came out very little and cute. This recipe will definitely be made again.

Nov 11, 2010

These are very tasty and not difficult to make. There are some points that need clarified, however. Make sure you flour the work surface before rolling out the pastry. This will keep it from sticking. Start with a Tablespoon of filling in the center of each square. Some filling is likely to escaqpe during baking, but that's par for the course with turnovers. These are delicious "as is", but I decided to top mine with a spiced maple glaze drizzle.

Nov 22, 2008

The filing had a little too much cinnamon in it, and it felt like it was undercooked a bit and was missing something in texture. I can't say they weren't good though, because my family devoured them. :) I sprinkled them with regular sugar before baking. As a side note, don't use phyllo dough. I tried some with it and it was good but just didn't have the same pizzaz as the pastry dough. :)

Sep 26, 2011

Yum! These were delicious! I made them as the recipe said (except for using canned pumpkin) and they were perfectly spiced, perfect consistency...I can't wait to take some for a get together or something. I used the Pepperidge Farms Puff Pastry, which made it easy to cut into nine squares and required no flour on the parchment paper--just thaw out, cut out, spoonful of the pumpkin mixture, and you're good. None of my pumpkin mixture came out of the edges...but I used my fingernail to pinch them down good and I didn't overstuff them...for me, less than a Tablespoon worked better. For the reviewer that wanted more details, the puff pastry in the grocery store actually says "Puff Pastry" on the packages, so I'm not sure where the confusion came in regarding Fillo Dough. Also, the recipe just calls for 1 cup of pumpkin, so probably any of the can sizes at the store would work, as would using fresh pumpkin, which is what I used. You just need one cup, not a whole can. :) Hope this helps. Thank you for posting this scrumptious recipe--you helped me broaden my horizons as I've never used puff pastry before. I sure will now!

Mar 31, 2009

My father in law really enjoyed these, I had to make 3 batches just to take to my in laws for the holidays! I also blended some blueberry preserves with cream cheese and a little dash of whipping cream for an alternate filling, both were a big hit!

Nov 03, 2011

Um...how do you get 9 out of a sheet? That's an odd number. Am I just dumb? (valid question). I used Pepperidge Farms and could either get 4 or 16, so I chose 4. They turned out full size and with a few extra cooking minutes-just really nice. I also read the reviews and used an orange juice concentrate glaze on them. I made apple pie filling ones with cinnamon glaze. It's important if you use a glaze though to not make it frosting thick because the pastry itself cools really fast and won't so much melt the glaze the way a sweet roll would. If your glaze is too thick, it will depress the top of the pastry. A slightly runny glaze works best. I think it would be really fun to try these with Lime Curd with some sort of pommegranate glaze for Christmas.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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