Easy Pumpkin Turnovers

Easy Pumpkin Turnovers

SaraSunshine 3

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 165 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 25

  1. 30 Ratings


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!


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.

Pam Ziegler Lutz

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.