There’s something special about Southern comfort food, and these pumpkin turnovers are no exception. The flaky puff pastry and sweet, spiced pumpkin filling make for the perfect treat during the fall season. Every bite of these turnovers reminds me of family gatherings, warmth, and the cozy feeling that comes with Southern cooking. These turnovers are a simple but delicious way to enjoy the flavors of fall.
I’ve always loved Southern food. It brings people together, and there’s a certain joy in sharing a dish that’s been passed down through generations. These pumpkin turnovers are one of those dishes that connect me to my roots. I remember making them with my grandmother during the holidays, and the smell of pumpkin and cinnamon filling the kitchen. That’s the beauty of Southern cooking, it’s full of tradition, but also room for a little creativity, just like these turnovers.
A Southern food classic
Southern food feels like a comforting embrace from home. I think it’s the kind of food that just makes you feel good, and every dish has a story behind it. I’ve always had a soft spot for comforting desserts, especially ones that bring the family together. These pumpkin turnovers bring back memories of holiday seasons spent in the kitchen, laughter echoing through the house.
They’re a perfect balance of nostalgia and creativity, old traditions with a little twist. Southern food isn’t just about the recipe; it’s about the people you share it with. That’s why I love making these turnovers and sharing them with others.
Ingredients
How to make Pumpkin Turnovers
Prepare puff pastries
Thaw the puff pastries at room temperature for about 30 minutes, or until they’re easy to unfold. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside.
Roll and cut the pastry
Place the puff pastry sheets on a clean surface. Use a rolling pin to gently flatten the dough into a rectangle about 12×18 inches. Flattening the dough helps the turnovers bake evenly, giving them that golden, flaky texture. Cut each puff pastry sheet in half lengthwise, then cut each half into thirds, making six equal-sized squares. Set them aside while you prepare the filling.
Make egg wash and cinnamon sugar
In a small bowl, whisk one egg and one tablespoon of water together until smooth. Set it aside to brush on the pastries later. In another small bowl, mix the turbinado sugar with cinnamon. This will go on top of the turnovers to add a nice, sweet crunch. Set it aside.
Make the pumpkin filling
In a medium-sized bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and two eggs. Whisk everything together until the mixture is smooth and well combined.
Assemble, fold, and seal the turnovers
Spoon a generous amount of the pumpkin filling into the center of each puff pastry square. Be careful not to overfill them, as you’ll want to be able to seal the edges without spilling the filling. Fold the puff pastry squares diagonally to create a triangular turnover. Press the edges with a fork to seal them. This will help the filling stay inside while the turnovers bake.
Brush with egg wash and sprinkle cinnamon sugar
Use a pastry brush to coat each turnover with the egg wash mixture. This will give them a nice golden color and a little shine when they bake. Sprinkle the cinnamon-sugar mixture generously over the top of each turnover. This step adds a perfect touch of sweetness and spice.
Bake the turnovers, cool and serve
Place the turnovers in the preheated oven and bake them for 18-20 minutes, or until they’re golden brown and puffed up. You’ll know they’re ready when the pastry is crisp and the filling is slightly bubbly at the edges. Once the turnovers are done, let them cool for a few minutes before serving. This will help the filling set, so it’s not too runny when you bite into them.
Serving suggestions
These pumpkin turnovers are great on their own, but they can also be served as part of a larger Southern meal. Pair them with a warm bowl of soup, or serve them with a Southern Farmhouse Feta and Veggie Salad on the side.
They’re also perfect with a cup of coffee or hot cocoa, especially if you’re enjoying them for a cozy afternoon treat. If you want to go all out, serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
Storage tips
If you have leftovers, store the pumpkin turnovers in an airtight container in the fridge for up to 3 days. To reheat, pop them back in the oven at 350°F (175°C) for 5-10 minutes, or until they’re warm and crispy again. They’ll still taste just as comforting, with that perfect balance of sweet and spiced filling. Plus, the flaky crust will be just as delicious as when you first made them!
You can also freeze them before baking. Just place the unbaked turnovers on a baking sheet and freeze them until solid. Then, transfer them to a freezer-safe bag. When you’re ready to bake, you can pop them straight into the oven without thawing, just add a few extra minutes to the baking time.
Southern farewell
Making these pumpkin turnovers always reminds me of the holidays and the love that goes into Southern cooking. They’re the kind of treat that brings everyone together, and I know you’ll enjoy making them as much as I do. There’s just something about the smell of them baking that takes me straight back to family kitchens. They’re perfect for sharing, but honestly, they’re so good you might want to keep them all to yourself! Either way, they’ll definitely bring a little extra comfort to your day.
So go ahead, give them a try, and enjoy the sweet, spicy goodness of fall wrapped in golden, flaky pastry. I hope these turnovers become a new favorite in your kitchen, just like they are in mine.
Pumpkin Turnovers
Equipment
- Oven
- Baking Sheets
- Parchment Paper
- Rolling Pin
- Fork
- Pastry Brush
- Small bowls
- Whisk
Ingredients
- 1 package Puff Pastries – 2 sheets
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 3 eggs
- 1 tablespoon water
- 1 teaspoon cinnamon
- 1 tablespoon turbinado sugar
Instructions
- Thaw the puff pastries at room temperature for about 30 minutes, or until they’re easy to unfold. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside.
- Place the puff pastry sheets on a clean surface. Use a rolling pin to gently flatten the dough into a rectangle about 12×18 inches. Flattening the dough helps the turnovers bake evenly, giving them that golden, flaky texture.
- Cut each puff pastry sheet in half lengthwise, then cut each half into thirds, making six equal-sized squares. Set them aside while you prepare the filling.
- In a small bowl, whisk one egg and one tablespoon of water together until smooth. Set it aside to brush on the pastries later.
- In another small bowl, mix the turbinado sugar with cinnamon. This will go on top of the turnovers to add a nice, sweet crunch. Set it aside.
- In a medium-sized bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and two eggs. Whisk everything together until the mixture is smooth and well combined.
- Spoon a generous amount of the pumpkin filling into the center of each puff pastry square. Be careful not to overfill them, as you’ll want to be able to seal the edges without spilling the filling.
- Fold the puff pastry squares diagonally to create a triangular turnover. Press the edges with a fork to seal them. This will help the filling stay inside while the turnovers bake.
- Use a pastry brush to coat each turnover with the egg wash mixture. This will give them a nice golden color and a little shine when they bake.
- Sprinkle the cinnamon-sugar mixture generously over the top of each turnover. This step adds a perfect touch of sweetness and spice.
- Place the turnovers in the preheated oven and bake them for 18-20 minutes, or until they’re golden brown and puffed up. You’ll know they’re ready when the pastry is crisp and the filling is slightly bubbly at the edges.
- Once the turnovers are done, let them cool for a few minutes before serving. This will help the filling set, so it’s not too runny when you bite into them.
