Pumpkin Butter Turnovers

These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat.

Pumpkin Butter Turnovers by Nutmeg Nanny

I’m sorry if you are sick of seeing pumpkin recipes. Here is the thing.  I have been really obsessed lately. I just can’t get enough.

So, you know how I showed you how to make your own pumpkin butter? Well now I’m going to show you what you can do with it! Well, unless you ate it buy itself with a spoon. Which I won’t judge you for. I promise. It’s happened to me too.

Pumpkin Butter Turnovers by Nutmeg Nanny

I really have a thing for turnovers too. I have made them a lot on this blog. Nutella Peanut Butter and Banana Turnovers, Apple  Turnovers, Blueberry Mascarpone Turnovers and now (thanks goodness!) Pumpkin Butter Turnovers.

The best part about this recipe is that it makes a great breakfast, lunch, dessert, after dessert dessert, midnight snack….

Ok. Basically it’s great anytime of the day…or night…

Pumpkin Butter Turnovers by Nutmeg Nanny


Pumpkin Butter Turnovers

These sweet pumpkin butter turnovers are made with homemade pumpkin butter mad from homemade pumpkin puree. This is the ultimate fall time pumpkin treat.

Yield: 4 turnovers

Prep Time: 10 minutes

Cook Time: 15 minutes per batch

Total Time: 25 minutes


Source: Nutmeg Nanny


Preheat oven to 450 degrees.

Roll out thawed puff pastry to a square. Cut into 4 equal parts. Set aside onto a silpat lined baking sheet.

Add 2-3 tablespoons of homemade pumpkin butter to bottom corner of each puff pastry square. Being careful not to place the mixture to close to the edge. If you do the mixture will come out of the sides when you attempt to fold it over.

Using a pastry brush, lightly brush side of pastry with egg wash. Fold over to make a triangle and press sides together with a fork. Brush the top of the turnovers with the egg and sprinkle with cinnamon sugar. Cut a small hole into the top of the turnover.

Put into the oven and cook for approximately 15 minutes. Until the turnovers are golden brown and delicious.

23 Responses to “Pumpkin Butter Turnovers”

  1. #
    Rachel @ Not Rachael Ray — November 4, 2011 at 3:41 pm

    Yummmmm. Mail some to me? 😉 Make sure they are nice and hot when they arrive, okay?

  2. #
    Erica — November 4, 2011 at 4:01 pm

    Perfect Thanksgiving breakfast? I think so!

  3. #
    Cassie @ bake your day — November 4, 2011 at 5:03 pm

    Delicious use of pumpkin butter and puff pastry. They sound heavenly and look beautiful!

  4. #
    Veronica Miller — November 5, 2011 at 3:43 am

    Sick of pumpkin? Is that possible? 😉 Gotta love turnovers. So delicious and simple. The pumpkin butter is a great idea for them!

  5. #
    Veronica Miller — November 5, 2011 at 3:45 am

    On an unrelated note, I remember emailing you where I find postcards (truck stop convenience stores)but I realized you live in a bigger city and all you have to do is go to a gift shop where tourists would go and you’ll be sure to find them.

  6. #
    debbie — November 5, 2011 at 7:59 am

    What a great idea…they look so delicious and would be perfect right now as I have my morning coffee. Wish I could pull one of these right through my screen!

  7. #
    EmandM — November 5, 2011 at 11:28 am

    OH my goodness these look so yummy!

  8. #
    Sophie — November 5, 2011 at 4:16 pm

    I am not tired at all of your tasty pumpkin recipes! I love this easy yet well tasty recipe a lot!

  9. #
    Miriam @ Overtime Cook — November 5, 2011 at 7:42 pm

    I’ve never been into pumpkins, but I recently made pumpkin spice muffins and now I am not only hooked, but looking desperately for more pumpkin recipes. This looks delicious- I am bookmarking it to try.

  10. #
    Katherine Martinelli — November 6, 2011 at 6:19 am

    Mmmmm I love everything about this recipe! Pumpkin butter? In a turnover?! I would love to have a big batch of these in my freezer to pull out whenever I want.

  11. #
    Joanne — November 7, 2011 at 1:03 am

    I’m really glad I have your permission to eat this at every meal! THat’s what I was planning on doing anyway…but it always feels less psycho when someone else concurs. 😛

  12. #
    grace — November 8, 2011 at 2:19 pm

    i don’t think i’ve ever seen pumpkin in any form inside a turnover–brilliant idea!

  13. #
    Jen @ My Kitchen Addiction — November 8, 2011 at 10:57 pm

    Ooh, these look so good!! Is it bad that I’m totally craving these for breakfast? 🙂

  14. #
    Katrina — November 10, 2011 at 8:11 pm

    Yum! These sound de-lish, Brandy!

  15. #
    Heather | Farmgirl Gourmet — November 10, 2011 at 8:11 pm

    OH MY GORGEOUS – I want these. Consider this page – Bookmarked! Yumm.


  16. #
    Rachel @ Baked by Rachel — November 11, 2011 at 12:47 pm

    The cinnamon sugar is whats got me here. These would be so perfect with ice cream!

  17. #
    Feast on the Cheap — November 11, 2011 at 6:14 pm

    What a yummy seasonal treat! Love this.

  18. #
    Marla — November 11, 2011 at 11:20 pm

    How tempting are these! Pumpkin butter sounds heavenly 🙂

  19. #
    BigFatBaker — November 20, 2011 at 2:21 pm

    What a good idea! I have some pear butter I need to use up…but I might wait a few days and make these for Thanksgiving, they are so pretty!

  20. #
    Curt — December 14, 2011 at 2:17 pm

    I’ll bet those are great warm with a scoop of vanilla ice cream melted on it.

  21. #
    Willa@ArmstrongFamilyFare — December 19, 2011 at 3:53 pm

    Man…why did I just find this recipe?? We were pretty pumpkin obsessed this fall too! I haven’t had much in the past couple of weeks though, but there’s still plenty of pumpkin puree in my freezer. I have a recipe for some fabulous pumpkin butter…which would be divine in these!!!


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