pumpkin pie turnovers with cream cheese frosting
Pumpkin pie turnovers with cream cheese frosting are a simple and perfect fall treat.
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Servings: 6 serving
Ingredients
- 1 store bought puff pastry sheet
- 1 cup canned pumpkin puree
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ tsp ground nutmeg
- 1 egg wash
Cream cheese frosting
- 2 oz cream cheese, softened
- 3 tbsp powdered sugar/icing sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine the pumpkin puree, brown sugar, cinnamon, and nutmeg (or pumpkin pie spice). Mix until smooth and well combined.
- Roll out the store-bought puff pastry on a lightly floured surface. Cut the sheet into 4 squares (or 6 if you want smaller turnovers).
- Place a spoonful of the pumpkin filling in the center of each pastry square. Fold the pastry over to form a triangle and press the edges with a fork to seal.
- In a small bowl, whisk together the egg and a tablespoon of water. Brush the egg wash over the tops of the turnovers to give them a golden color when baked.
- Place the turnovers on the prepared baking sheet and bake for 20-25 minutes or until golden and puffed.
Cream cheese frosting
- While the turnovers are baking, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Once the turnovers have cooled, drizzle or spread the cream cheese frosting over the tops.
Notes
- Store- Once your turnovers have cooled, store them in an airtight container without frosting at room temperature for up to 2-3 days. This keeps them fresh while maintaining their flaky texture.
- If you’ve already frosted the turnovers with cream cheese frosting, store them in the fridge in an airtight container. They’ll stay fresh for about 2-3 days.
- Freeze- Assemble the turnovers but don’t bake them. Place them on a baking sheet and freeze for 10-15 minutes to firm them up. After they’re firm, transfer them to a freezer-safe container or wrap them individually in plastic wrap or wax paper. Store in the freezer for up to 1 month.
- If you’ve frozen the unbaked turnovers, you can bake them directly from the freezer. No need to thaw—just add a few extra minutes to the baking time.