Pumpkin Turnovers with Cream Cheese Glaze

Last Tuesday I said that with the beginning of October meant the beginning of baking pumpkin treats. I shared my very first pumpkin recipe of the 2017 fall season, New England Pumpkin Cake, and promised that I would be sharing 4 more over the next four weeks! Some of you may think it is a genius plan, others may think I am a little crazy. I probably wouldn’t argue with you either way.
Week #2 is a super easy pumpkin pastry that will have people thinking you worked way harder than you actually did. 
Today’s recipe was a first for me, it was the first time I have ever used puff pastry. If I am being honest, puff pastry has always seemed kind of intimidating. I felt like it would be finicky and difficult to work with, goodness was I wrong, so I have never bothered with it.
But the idea of pumpkin turnovers with a cream cheese glaze was just too good to pass up. I mean, it’s pretty much an acceptable way to eat pie for breakfast! If that doesn’t convince you to give it a try yourself, I don’t know what will.

Pumpkin Turnovers
Yields 9
A simple pastry made with puff pastry dough, a pumpkin pie like filling and the perfect cream cheese glaze.
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77 calories
11 g
29 g
3 g
1 g
2 g
40 g
30 g
10 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 77
Calories from Fat 29
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 29mg
Sodium 30mg
Total Carbohydrates 11g
Dietary Fiber 0g
Sugars 10g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 sheet puff pastry, thawed, but still cold
  2. 1 egg white, for brushing on the pastries
  3. Β½ cup pumpkin
  4. 1 egg yolk
  5. ΒΌ cup sugar
  6. Β½ teaspoon pumpkin pie spice
  7. 1 tablespoon half & half (whole milk works too)
  1. 2oz cream cheese (room temp)
  2. 1/4 C. powder sugar
  3. 1tsp vanilla extract
  4. 1/8 C half and half (or milk)
  1. 1) Preheat the oven to 400 F. Thaw the sheet of puff pastry, but keep it cool. Roll into a 12 x 12 inch square. Cut into 9 squares.
  2. 2) To make the filling beat together the pumpkin, egg yolk, sugar, spice and half and half.
  3. 3) Place a generous tablespoon of the pumpkin mixture in the middle, fold the pastry diagonally into a triangle and crimp the edges closed with a fork. Repeat making all 9 turnovers.
  4. 4) Carefully place onto a prepared pan and lightly brush with the beaten egg white.
  5. 5) Bake for 15-17 minutes or until lightly golden brown.
  6. 6) While baking whip your cream cheese then add in the powder sugar, vanilla and milk. Beat until fully combined.
  7. 7) Drizzle the glaze over the turnovers before serving. If you want the lines to look perfect, and not melt, cool the turnovers completely first. However, nothing beats them fresh out of the oven.
Our Pretty Little Girls https://ourprettylittlegirls.com/
A simple pastry made with puff pastry dough, a pumpkin pie like filling and the perfect cream cheese glaze. A simple pastry made with puff pastry dough, a pumpkin pie like filling and the perfect cream cheese glaze.
A simple pastry made with puff pastry dough, a pumpkin pie like filling and the perfect cream cheese glaze.

And if you want to get really “crazy”, serve them with a drizzle of caramel too.

So good, so easy! These treats are a must bake this holiday season, especially if you are out to impress your friends. Just don’t tell them how simple they are to make.

What pumpkin treat would you like me to share next?

Now it’s time for Tuesday Talk!
We would love to have you link up whatever you have going on today!
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  • Living on Cloud Nine

    I’m so getting crazy and drizzling with caramel too..Oh Beth these look fabulous!!! The perfect way to start my morning!! Hope yours is off to a Super start sweetness!!

    • Haha! I knew I could count on a gal like myself to go all out too. Ours started great. It was cold so we whipped up some pumpkin baked oatmeal. It is hard to beat a warm fall treat on a cold fall morning!

  • I SO want these for breakfast right this minute. Am thinking of making an ingredient run after I drop my daughter at school. πŸ˜‰ Thank you for the inspiration…stopping by from your very own #TuesdayTalk! πŸ™‚

    • Haha! I wanted them for breakfast too. It was super cold and I wanted a reason to turn on the oven. I ended up making some pumpkin baked oatmeal instead. Still good, but not quite the same.

  • Heather Bramlett

    seriously you have to stop with all this pumpkin goodness! They are not very WW’s friendly! HA
    They look SO good! Ben loves apple turnovers!

    • Lololol! Only 3 more recipes to go, then I’ll try to stop. I was thinking of trying some apple ones next. Those are my favorite kind too.

  • Cammy B made these last year – they weren’t near as pretty as your’s but dang they were good! xoxoxo

    • Haha! I totally get how that can be. The girls often want to help and those are the ones that don’t normally make the photos. They still taste amazing though!

  • Oh yum! These look amazing. I pinned for later!


    • They are delicious. Thank you so much for the pin!

  • Those look so good!

  • Whitney Jordan

    Yum!! I’ve never made turnovers before. They’ve always seemed complicated to me, but your recipe looks totally doable. They look like a really fancy treat.

    • It makes me smile that you haven’t made them for the same reasons. Definitely give them a try friend. I was SHOCKED over how easy they were. They are so good fresh from the oven too.

  • I felt the same way! But you make it look doable…looks delicious!

    • It is SO easy. I am pretty sure Marissa could make them all on her own. I was afraid over nothing!

  • shootingstarsmag

    Honestly, I’m not really a pumpkin person but these look so yummy and I’m dying for that cream cheese glaze. I think my family would love these!!


    • They are so good and just the right amount of pumpkin. I need to make some more flavor combos though… and keep that glaze! That alone is my favorite part.

  • These look delicious and not complicated. A must try! Pinning it!

    • Definitely a must try. Thank you so much for the pin!

  • Oh gosh, these look AMAZING! And you’re right… so easy! When I first saw the picture I was thinking, “Oh no, these are going to be so complicated.” These are definitely doable, though!

    • Totally doable, especially on a Saturday morning. You should have seen me watching the oven SO closely though. I was terrified they weren’t going to puff :P.

  • It’s been so long since I’ve done anything with puff pastry! These look amazing!

    • I bet your boys would LOVE these Becky. My biggest regret was not making a double batch!

  • I’ve never even attempted to bake or put puff pastry to use! I think this might be worth the points and the experience. They look so good!

    • It was SO easy friend. I need to look at the puff pastry to see how bad it is. I know it has loads of butter in it, so it has to be “ugly”.

  • Well, you had me at pumpkin…and after seeing these photos I am basically drooling over here. These look freakin’ amazing!

    • They are SO good and SO easy! It was fun to make a pumpkin treat that was so different than others I have done.

  • Now youre really speaking to me- an easy recipe + PIE for breakfast.

  • Oh why yes, this is another fantastic pumpkin recipe! I’m on board.But you knew I would be πŸ™‚ Just pinned it!

    • I’ll be sharing them every Tuesday, all month long. Just call me #basicbeth

  • Oh my YUM! I tried puff pastry for the first time this year too – I don’t know why it seems so intimidating, but it does! πŸ™‚ My husband loves pumpkin pie and I bet he’d really like these too.

    • The filling is just like pumpkin pie so so bet he would. Puff pastry was so simple. I wish I had tried it sooner.

  • Oh, yum! These look like a fantastic way to celebrate pumpkin season! Thanks so much for sharing at the #happynowlinkup!

    • They certainly are. I have been having the best time making ALL of the pumpkin things.