1/3-1/2cupbrown sugarto taste, depending on your pumpkin
1ozlight cream cheese
1/4teaspooncinnamon
1/8teaspoonginger
1/8teaspoonnutmeg
1/8teaspoonsalt
puff pastrycut into 4-inch squares
1egg
turbinado sugar
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Instructions
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 all ingredients are smooth and well incorporated. Place in the freezer to chill while you prepare the puff pastry.
Cut your puff pastry into eight 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 the oven and cool 10 minutes prior to serving.