These Pumpkin Cream Cheese Turnovers are the ultimate easy and festive dessert to make this Fall! Made with store bought puff pastry, they are a breeze to whip up and so delicious!
This blog post is NOT sponsored, however, Jus-Rol sponsored this recipe on Instagram, I have used and loved their products for YEARS. Find where you can buy them HERE.
Happy week of Thanksgiving, y’all! I wanted to pop on here to share one last SUPER easy and delicious dessert recipe.
I know pumpkin pie is usually a staple on Thanksgiving but may I instead present these Pumpkin Cream Cheese Turnovers?
Not only do I feel these are ultra delicious but they’re SO simple to whip up…but they look like you spent the entire morning baking fresh pastries!
Why You’ll Love These Turnovers:
I’m all for a homemade pie but in my season of life with a toddler AND another baby on the way, I need something super simple! And these fit the bill.
They use Jus-Rol store bought puff pastry which conveniently rolls out onto parchment paper which makes for SUPER easy clean up. You can use any store bought puff pastry of course, just be sure it’s thawed and ready to go!
The mixture inside is a super simple combo of tangy cream cheese and a simple pumpkin puree mixture that combines pantry ingredients like brown sugar and vanilla extract.
Those two combined make the BEST bite. The sweetness of the pumpkin…the bite and tang of the cream cheese.
All of that enclosed into the most golden perfectly puffed up pastry that is flaky and buttery and everything you could ever want!
They’re handheld so super simple to eat and these are truly a crowd pleaser for all ages.
So let’s get into what you need to make them!
Ingredients You Need:
Puff Pastry – I like using Jus-Rol because it’s refrigerated and comes rolled out onto parchment paper. Whichever puff pastry you do use, make sure it’s thawed and ready to cook!
Pumpkin Puree – not the pumpkin pie filling! Just the pure pumpkin puree.
Brown Sugar – this will help sweeten the inside.
Vanilla Extract – a must have!
Pumpkin Pie Spice – to take the pumpkin goodness up a level or two.
Full Fat Cream Cheese – be sure it’s at room temperature so it spreads onto the pastry easy!
Egg – you will use an egg wash to make sure that the pastries get golden on top.
Powdered Sugar + Splash of Milk – to make an easy glaze to go on top!
Step by Step Instructions on How To Make Turnovers:
- Preheat the oven to 425 degrees. Preheat the oven to 400 degrees. Roll out your puff pastry onto a parchment paper lined baking sheet (unless you’re using Jus-Rol, in which case it already is lined).
- In a small bowl, add the pumpkin puree as well as the brown sugar, vanilla extract, pumpkin pie spice and mix well. Set aside for now.
- Slice the puff pastry into 6 large equal squares.
- To the middle of each square, add about 1 tsp of room temp cream cheese and spread it in the middle of the square.
- Next, add on about 1 tbsp of the pumpkin puree mixture and gently spread it over top of the cream cheese.
- Gently fold over the pastry to make a triangle. Make sure that the edges line up and then crimp them with a fork to seal it.
- Use the fork to poke a few holes in the tops of the turnovers.
- Lightly beat an egg to make egg wash and brush it over top of the pastries.
- Bake for 15-17 minutes or until golden brown. Let cool on a baking sheet.
- Whisk up the powdered sugar, a splash of milk and a little bit of pumpkin pie spice until a thick glaze forms. Generously drizzle over each cooled turnover.
- Enjoy!
Best Baking Tips:
Make sure you crimp each turnover well to close it up to avoid the filling leaking!
Also, be sure to poke a few holes in the tops of the pastries before you bake them to be sure they have some breathing room, haha!
Don’t overfill the pastries! The measurements I give in this recipe really worked well…you don’t want them to be leaking and looking bad.
Let the pastries cool most of the way before you glaze them otherwise the glaze will just run right off and your turnovers will look quite sad.
When you make your glaze, if it is too thick, add a splash more milk in it to thin it out. If it’s too thin, add some more powdered sugar until your desired texture is reached!
Storing Leftovers:
These are best eaten fresh, of course, but store leftover pastries in a tightly sealed container in the refrigerator for up to 2 days. When ready to eat one, just warm it up to your liking and enjoy!
Happy Thanksgiving to you all! I pray you have a restful day and enjoy eating so much good food with your family. XO -Haylie
Did you enjoy this recipe? Here are a few others you might like:
Strawberry Cream Cheese Turnovers
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Pumpkin Cream Cheese Turnovers
These Pumpkin Cream Cheese Turnovers are the ultimate easy and festive dessert to make this Fall! Made with store bought puff pastry, they are a breeze to whip up and so delicious!
Ingredients
Pumpkin Puree Mixture
- 2/3 cup pumpkin purée
- 1/3 cup brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
Turnovers
- 1 13.2 oz sheet store bought puff pastry (I like the brand Jus-Rol the best!)
- 1 egg, lightly beaten for egg wash
- 6 tsp full fat cream cheese, at room temperature
Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk of choice
- 1/4 tsp pumpkin pie spice
Instructions
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Preheat the oven to 425 degrees.
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Roll out the puff pastry onto the parchment paper lined baking sheet (if you aren’t using Jus-rol), line the baking sheet with parchment paper.
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In a small bowl, combine the pumpkin puree mixture ingredients (pumpkin puree, vanilla extract, brown sugar and pumpkin pie spice) and mix until well combined. Set aside for now.
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Slice the puff pastry into 6 equal squares.
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To the middle of each puff pastry square, spread 1 tsp of cream cheese.
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On top of the spread cream cheese, spread 1 tbsp pumpkin puree mixture.
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Gently fold over the pastry to make a triangle. Make sure that the edges line up and then crimp them with a fork to seal it. Make sure you crimp well to avoid the filling leaking!
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Use the fork to poke a few holes in the tops of the turnovers.
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Lightly beat an egg to make egg wash and brush it over top of the pastries with a pastry brush.
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Bake for 15-17 minutes or until golden brown.
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Place on a cooling rack when done and whip up the glaze. Combine the powdered sugar and a tbsp or 2 of milk in a bowl along with 1/4 tsp of pumpkin pie spice and whisk until combined, smooth and thick.
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Once the turnovers are cooled, generously glaze them with the glaze and ENJOY!