Cream Cheese Pumpkin Turnovers

Okay. my fall baking has officially begun! I might sweat in this Arizona heat every time I go outside for more than 5 minutes, but my Costco-sized container of Cinnamon hardly stays in the cupboard, and my pantry is fully stocked with Pumpkin puree. So it’s game time!

To start off, I made these easy and delicious Cream Cheese Pumpkin Turnovers. I originally attempted to use this filling in another recipe, but it wasn’t that great. But I couldn’t stop thinking about this filling! So I stuffed it inside some Puff Pastry dough, (when in doubt, grab the Puff Pastry!) and made them into turnovers.

Since this recipe calls for the Store-bought puff pastry, all you really have to worry about is mixing up the Cream Cheese Pumpkin Turnovers. It’s so simple, but I perfect leap into Fall and all the delicious flavors and smells.

These would be great just about anytime of day, but the idea of having these on your spread of a Fall Brunch really excites me! And they’ll probably be the easiest thing you’ll make.

I made a fun video of this for Instagram you should check out (especially if you’re a fan of Gilmore Girls!), and if you don’t already, follow me on there and on Pinterest @theflouredcountertop.

Happy baking!

PumpkinTurnoversL7.jpg
PumpkinTurnoversL6.jpg
PumpkinTurnoversL8.jpg
 
Cream Cheese Pumpkin Turnovers

Cream Cheese Pumpkin Turnovers

Yield: 8 Turnovers
Author:
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • 8 Oz Cream Cheese (softened)
  • 1/4 cup Brown Sugar
  • 1/4 cup Pumpkin Purée
  • 1 tsp Ground Cinnamon
  • 1 tsp Pumpkin Pie spice
  • 1/2 cup Powdered Sugar
  • 17.3oz package of Puff Pastry
  • 1 Egg
  • 1 Tbsp Water
  • Caramel Syrup (optional)
  • Coarse Sea Salt (optional)

Instructions

  1. Preheat your oven to 375°. In a mixing bowl, combine the ingredients for the filling- 8 Oz Cream Cheese (softened), 1/4 cup Brown Sugar, 1/4 cup Pumpkin Purée, 1 tsp Ground Cinnamon, 1 tsp Pumpkin Pie spice, and 1/2 cup Powdered Sugar. Mix with an electric mixer until fully combined and there’s no chunks.
  2. Set the filling aside, then take our your sheets of puff pastry on a lightly floured countertop. Roll it out about 1/2 inch on each side, then cut each sheet into 4 squares, so you have a total of 8 squares.
  3. Divide the filling into 8 sections, then put the filling in the middle of the square, leaving plenty of room around the sides. Fold the square into a triangle, gently sealing with a fork by pressing the edges together.
  4. Whisk together 1 egg and 1 Tbsp of water, then brush it over each turnover. Bake it for 20-22 minutes, until the top is golden brown.
  5. After they’ve cooled for about 10 minutes, drizzle the Caramel syrup over each one, and sprinkle with the coarse Sea salt. Enjoy!
Previous
Previous

Sausage & Egg Acorn Squash

Next
Next

Mango Curry Fried Rice