A flaky, sweet fall treat that comes together in under an hour and tastes like Thanksgiving morning in every bite.
Pumpkin Puff Pastry is my go-to dessert when I want something festive, easy, and downright irresistible. Imagine tender pockets of spiced pumpkin nestled inside buttery puff pastry—no more fussing with crusts or rolling dough from scratch. This recipe shines at Thanksgiving brunch or as an after-school snack when crisp fall air beckons you to bake. I first stumbled on the idea after a busy autumn Saturday: I had leftover pumpkin puree and a sheet of store-bought pastry in the fridge. A quick experiment turned into a family favorite, and now Google Trends shows a 60% spike in “pumpkin recipes” searches every October—clearly, I’m not the only one craving sweet, flaky delights this season.
Why You’ll Love This Recipe
- Super simple: only 7 ingredients and minimal prep
- Ready in under an hour—seriously, 45 minutes from start to finish
- Uses store-bought puff pastry (like Pepperidge Farm or Trader Joe’s) for zero rolling stress
- Perfect for Thanksgiving brunch, fall dessert tables, or coffee breaks
- Make-ahead friendly and freezer-safe for busy holiday schedules
- Sweet and spiced without being overly sugary—balances flavor and texture
- Kid-approved finger food that doubles as an elegant party treat
- Customizable: swap fillings or spices for tailored taste
Ingredients
– 1 sheet (17.3 oz) frozen puff pastry, thawed (I love Pepperidge Farm or Dufour; keep it cold until use)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 2 tbsp light brown sugar, packed (sub with coconut sugar for a deeper flavor)
– 1 tsp pumpkin pie spice (or ½ tsp cinnamon + pinch each of ginger, nutmeg, cloves)
– 1 tbsp heavy cream or whole milk (for a velvety pumpkin filling)
– 1 large egg (for egg wash)
– 1 tsp vanilla extract (Madagascar vanilla gives a warm aroma)
– Pinch of fine sea salt
Tips for prepping ingredients:
• Thaw puff pastry overnight in the refrigerator for the best rise.
• Stir pumpkin puree until smooth—no lumps means a silky filling.
• Use a small offset spatula to spread filling evenly.
Directions
- Preheat and prepare. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a Silpat for easy cleanup.
- Roll out pastry. On a lightly floured surface, unfold the thawed puff pastry into a rough 9×12-inch rectangle. Gently roll to even thickness, about 1/8 inch.
- Mix the filling. In a medium bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, vanilla, and sea salt until smooth. Taste—it should be sweet with warm spice notes.
- Portion and spread. Cut the pastry into 6 equal rectangles (about 4×6 inches each). Leave a ¼-inch border free of filling. Use a small spoon or offset spatula to spread 2 tbsp of pumpkin mixture on each piece.
- Seal edges. Beat the egg with 1 tbsp water to make an egg wash. Brush the pastry borders with egg wash, then fold each rectangle in half lengthwise, pressing edges with a fork to seal. Brush the tops with more egg wash for a shiny finish.
- Score and vent. Using a sharp knife, make two small slits on top of each pastry to release steam. This helps keep the layers flaky.
- Bake to golden. Transfer to the prepared sheet and bake on the middle rack for 18–22 minutes, until puffed and golden brown. Keep an eye on the edges—they brown faster.
- Cool and garnish. Let pastries rest on the pan for 5 minutes before transferring to a wire rack. Optional: dust with powdered sugar or drizzle with a simple glaze made from ½ cup powdered sugar + 1–2 tsp milk.
Servings & Timing
Makes 6 pastries
Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Total Time: ~40 minutes
Variations
• Chocolate-dipped: dip half the pastry in melted dark chocolate for extra indulgence.
• Savory twist: omit sugar, add shredded gruyère and fresh thyme for a savory pumpkin tart.
• Nutty crunch: sprinkle chopped pecans or walnuts on filling before baking.
• Vegan swap: use plant-based butter pastry and coconut cream instead of heavy cream.
• Maple glaze: stir 1 tbsp maple syrup into the powdered sugar glaze for autumn vibes.
Storage & Reheating
Store cooled pastries in an airtight container in the fridge for up to 3 days. For longer storage, freeze unglazed pastries on a sheet tray, then transfer to a freezer bag—keep them up to 1 month. To reheat: pop frozen or chilled pastries in a 325°F oven for 5–7 minutes until warmed through and flaky. Make-ahead tip: assemble and seal pastries, refrigerate up to 12 hours, then bake fresh in the morning.
Notes
• Consistency matters: if your pumpkin puree is watery, strain it through a fine mesh sieve for a firmer filling.
• I learned that resting rolled pastry in the fridge for 10 minutes helps the edges stay sealed during baking.
• For extra golden tops, brush a second thin egg-wash layer halfway through baking.
• If edges brown too quickly, tent loosely with foil.
FAQs
Q: Can I use homemade puff pastry?
A: Absolutely—just ensure it’s well-chilled and roll to similar thickness for even baking.
Q: Why didn’t my pastry puff?
A: Often pastry is too warm; chilling sheets and working quickly keeps those buttery layers distinct.
Q: Can I make these gluten-free?
A: Yes—swap in a reputable gluten-free puff pastry (Schär or Udi’s) and proceed as directed.
Q: How sweet is the filling?
A: It’s lightly sweet, balanced by spice. Increase sugar by 1–2 tbsp if you like it sweeter.
Q: Any egg-free option?
A: Brush with milk or plant-based milk instead of egg wash for a softer, matte finish.
Q: Can I double the recipe?
A: Sure—just bake on two sheets, rotating halfway through for uniform browning.
Q: What can I serve alongside?
A: Vanilla ice cream, whipped cream, or a dollop of Greek yogurt lightly sweetened.
Q: Is puff pastry healthy?
A: It’s an indulgence, but portion control (and using real butter) means occasional treats fit a balanced diet.
Conclusion
These Pumpkin Puff Pastry delights capture fall’s cozy spirit with minimal fuss—flaky, sweet, and perfect for sharing. Give them a whirl at your next gathering, and let me know how they turned out! For more fall baking ideas, explore my Cinnamon Apple Galette or Spiced Pear Tarts. Leave a comment below or snap a pic and tag me on Instagram—happy baking!
Pumpkin Puff Pastry
Ingredients
- 1 sheet (17.3 oz) frozen puff pastry, thawed I love Pepperidge Farm or Dufour; keep it cold until use
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 tbsp light brown sugar, packed sub with coconut sugar for a deeper flavor
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + pinch each of ginger, nutmeg, cloves)
- 1 tbsp heavy cream or whole milk for a velvety pumpkin filling
- 1 large egg (for egg wash)
- 1 tsp vanilla extract (Madagascar vanilla gives a warm aroma)
- Pinch fine sea salt
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a Silpat for easy cleanup.
- On a lightly floured surface, unfold the thawed puff pastry into a rough 9×12-inch rectangle. Gently roll to even thickness, about 1/8 inch.
- In a medium bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, heavy cream, vanilla, and sea salt until smooth.
- Cut the pastry into 6 equal rectangles (about 4×6 inches each). Leave a ¼-inch border free of filling. Use a small spoon or offset spatula to spread 2 tbsp of pumpkin mixture on each piece.
- Beat the egg with 1 tbsp water to make an egg wash. Brush the pastry borders with egg wash, then fold each rectangle in half lengthwise, pressing edges with a fork to seal.
- Using a sharp knife, make two small slits on top of each pastry to release steam. This helps keep the layers flaky.
- Transfer to the prepared sheet and bake on the middle rack for 18–22 minutes, until puffed and golden brown. Keep an eye on the edges—they brown faster.
- Let pastries rest on the pan for 5 minutes before transferring to a wire rack. Optional: dust with powdered sugar or drizzle with a simple glaze made from ½ cup powdered sugar + 1–2 tsp milk.
