- 3-4 oz of pumpkin puree
- 1/3-1/2 cup brown sugar (to taste, depending on your pumpkin)
- 1 oz light cream cheese
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- puff pastry, cut into 4-inch squares
- 1 egg
- turbinado sugar
Preheat the oven to 400°F.
Allow frozen puff pastry to thaw on the counter while you make the filling, about 10 minutes.
In a small bowl, whisk together the pumpkin puree, brown sugar, cream cheese, and spices until smooth and well incorporated. Place in the freezer to chill while you prepare the puff pastry.
Cut your puff pastry into 8 4-inch squares. Place each square on a baking sheet lined with parchment paper or a silicone mat. Whisk the egg and lightly brush each square with egg wash. Take the chilled filling and place a heaping tablespoon in the center of the pastry. Fold pastry over diagonally, and seal the edges with your fingers. Fill each pastry. Lightly brush egg wash over the tops of each turnover and sprinkle with turbinado sugar. If preparing ahead of time, you can freeze the prepared turnovers until ready to bake.
Bake for 15 minutes, or until the pastry has puffed and is a golden brown. Remove from oven and cool 10 minutes prior to serving.