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Pumpkin Puff Pastry is a quick and easy way to get that pumpkin pie fix! Frozen puff pastry, a simple pumpkin filling, and a cookie cutter is all you need for these festive Fall treats!
Am I over here guzzling Pumpkin Cream Cold Brew like my life depends on it while stuffing bites of pumpkin waffles in my face while simultaneously dreaming up my next pumpkin concoction? Yes. Yes, I am.
Fall has arrived, my friends.
I’ve turned into a shell of a human, living only to consume more pumpkin spiced goodies while artfully arranging those ridiculously expensive weird fairytale looking pumpkins on my front porch while also burning every pumpkin scented candle I can get my hands on.
My husband is scared, to be honest.
Our latest creation starts with frozen puff pastry, which means that this recipe is going to be extra easy, but also extra tasty!
Pumpkin puff pastries make a great choice for breakfast (at least, that’s what my pumpkin riddled brain says) or an afternoon snack or even as dessert.
These puff pastries are made real pumpkin puree and warm pumpkin pie spices like cinnamon and nutmeg. Prepare to become addicted.
Ingredient Notes:
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For the pastry:
Puff Pastry Sheets – You can find these frozen sheets of dough in pretty much any grocery store! You will need to let it thaw for a bit before it’ll be workable.
Egg – For preparing an egg wash that’ll help these pumpkin puff pastries turn a nice golden brown color when baking and to keep the cinnamon sugar topping in place.
Cinnamon Sugar – You can either mix up your own or get a pre-mixed bottle from the store. You’ll sprinkle this mixture over the pastries just before baking!
For the filling:
Pumpkin Puree – Make sure you get a can of pure pumpkin puree and not the canned pumpkin pie filling which has pre-mixed spices!
Flour – To help thicken up the sweet pumpkin filling!
Sugar & Spice – We’re combining brown sugar with cinnamon, nutmeg, ginger, and a pinch of salt to season the pumpkin.
What We Love About This Recipe:
- Using the frozen puff pastry dough makes this a fairly simple recipe that doesn’t take long to prepare.
- We love the real pumpkin filling! It’s like pumpkin pie in bite sized form!
- While you could easily make these any shape at all, we love how cute they are as little pumpkins. Especially with that cinnamon sugar topping.
- These can be served up for a sweet breakfast treat or as a dessert or an afternoon snack!
How To Make Filling:
Filling: Whisk together the canned pumpkin puree, egg, flour, brown sugar, spices, and salt in a sauce pan over low heat for about 10 minutes.
Cut: I’m using a pumpkin cookie cutter to cut 9 pumpkin shapes out of each sheet of puff pastry! You can use any shape you like.
Filling: After cutting out the pumpkin shapes spoon around 1 tablespoon of the pumpkin filling into the center of half of the pumpkins.
Top: You can place the other half of the pumpkin shaped pastry dough over the top of the filling and use a fork to crimp and seal the edges. Be careful not to press too firmly – just enough to seal the edges!
Topping: Brush the whisked egg over the top of each of the pumpkin puff pastries and use a paring knife to cut two curved lines and a straight line down the center of each pumpkin. Sprinkle with cinnamon sugar.
Bake: When ready you can place the baking sheet in the oven and start baking for 12 to 13 minutes or until the tops are a nice golden brown and the pastry has puffed up!
FAQ’s:
My pumpkin cookie cutter was 3.5 inches in diameter. If your pumpkin cookie cutter is larger you can increase your pumpkin filling. This mixture filled my pumpkins with little left over. If your pumpkin cookie cutter is larger, you’ll end up with fewer pastries.
Nope, you could just as easily turn these into pumpkin pastry bombs! Use a biscuit cutter or the rim of a jar to make a circle and fill in the middle. They also sell frozen puff pastry shells you could fill!
Cooking the pumpkin filling before baking it with the pastry will help to thicken it up so that the filling is less likely to leak out when baking.
These will last for a day at room temperature or for 4-5 days in the fridge, tightly sealed.
MORE PUMPKIN RECIPES!
If you weren’t already aware, I really like pumpkin. If you enjoy it as much as I do then you should check out all of my pumpkin recipes. Here are a few favorites:
- Pumpkin Crunch Cake
- Pumpkin Cheesecake Cookies
- Pumpkin Coffee Cake
- Pumpkin Pecan Pie
- Pumpkin Lasagna
- Pumpkin Pie Dip
Pumpkin Puff Pastry
Ingredients
For the pastry:
- 2 sheets frozen puff pastry dough 1 box
- 1 large egg
- 1 tablespoon cinnamon sugar
For the filling:
- 3/4 cup pumpkin puree
- 1 tablespoon flour
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon salt
Instructions
To prepare the pastry:
- Remove the puff pastry from the freezer to thaw for about 30-40 minutes.
- Whisk an egg in a small bowl and set aside.
To make the filling:
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Add the pumpkin, egg, flour, brown sugar, cinnamon, nutmeg, ginger, and salt to a sauce pan and whisk to combine.
- Turn heat to low and cook the pumpkin mixture for about 10 minutes, stirring frequently, to thicken the mixture.
- Let cool while you cut the pastry.
To assemble and bake:
- Use a pumpkin cookie cutter to cut 9 pumpkins out of each sheet of puff pastry.
- Spoon around 1 tablespoon of pumpkin mixture into the center of half of the pumpkins.
- Lay the remaining pumpkins over the top of the filling and use a fork to crimp and seal the edges of the pumpkins. Don’t press too firmly – just enough to seal the edges.
- Brush the egg wash over the top of each pumpkin and use a paring knife to cut two curved ines and a straight line down the center of each pumpkin. Sprinkle with cinnamon sugar and place on the prepared baking sheet leaving a couple inches between each pumpkin.
- Bake for 12-13 minutes or until the top is golden brown and the pastry has puffed up.
Dolores Donis says
I used Pepperidge Farm frozen puff pastry sheets & a 3 1/2 inch round cookie cutter & could only get 5 circles from one pastry sheet. Did you roll your pastry sheet out first?
Karly Campbell says
No, but our cookie cutter wasn’t round, so it wasn’t 3 inches in diameter, just 3 inches wide.
Shannon says
My family loved this!
Karly Campbell says
I’m so glad! Thanks for the review, Shannon!