Indulge in the warmth of autumn with our easy Pumpkin Puff Pastry recipe! Flaky layers embrace a spiced pumpkin filling, creating a delightful treat perfect for holiday gatherings or cozy fall moments.
They're an irresistible treat that brings together all the best elements of fall baking.
If you're a fan of the light, flaky goodness of puff pastry, you're in for a treat! Be sure to check out our collection of puff pastry recipes that are delicious and easy to make.
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Indulge in the warmth of autumn with our easy Pumpkin Puff Pastry recipe! Flaky layers embrace a spiced pumpkin filling, creating a delightful treat perfect for holiday gatherings or cozy fall moments.
There's no better time than fall to embrace the warm, comforting flavors found in these flaky pastries. This recipe is a must-try, plus it's simple to prepare and bursting with flavor.
Looking for more easy desserts ? Try my Pumpkin Spice Pull Apart Bread, No Bake Pumpkin Cheesecake, and even my Pumpkin Roll. Yum!
Table of Contents
Puff Pastry Recipe Notes
- Keep the puff pastry cool so it'll rise and make flakey layers during baking. I recommend chilling the pastries in the refrigerator for about 15 minutes before you bake them.
- Make sure to thoroughly drain the pumpkin purée to avoid adding excess moisture to the filling, which could make the puff pastry soggy. You can use paper towels to pat it dry or place it in a fine mesh strainer to remove as much liquid as possible.
- If using frozen puff pastry, let it thaw in the refrigerator for a few hours or overnight. This ensures it's pliable but still cold enough to work with. Warm puff pastry can become sticky and difficult to handle.
- When rolling the triangles into crescents, be gentle to avoid over handling the dough, which can affect the flakiness.
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Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Recipe Substitutions and Variations
Instead of just cinnamon, you could add pumpkin pie spice for even more flavor.
If you don't have puff pastry on hand, you can substitute Crescent Rolls or Crescent Roll Sheet Dough which is what I do with my Pumpkin Filled Crescent Rolls.
Step-by-Step Instructions
Step 1: Add the pumpkin purée, brown sugar, sugar, cinnamon, vanilla, and egg yolks to a mixing bowl and mix to combine.
Step 2: Roll out a sheet of puff pastry on a lightly floured surface.
Quick Tip
Pop the pan of pastries into the fridge to chill about 15 minutes before baking so the butter in the puff pastry is cold enough to create steam to make flakey layers!
Step 3: Spread a thin layer of the pumpkin mixture onto the puff pastry.
Step 4: Cut long triangles out of the puff pastry, then roll each triangle into a crescent. Roll them up starting from the wide end.
Baking Instructions
Step 5: Place the puff pastry crescents on a parchment lined baking sheet and brush the egg wash on top of each pastry.
Step 6: Bake in a preheated 375°F oven for 15 minutes or until golden brown. Dust with powdered sugar and serve!
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Puff pastry relies on cold butter to create steam, which makes the layers puff up. If the pastry becomes too warm before baking, it won’t rise as well. Make sure to keep the pastry chilled until it goes into the oven.
Yes! You can prepare the pastries, cover, and refrigerate them unbaked, then bake them when you're ready.
Storage and Reheating Instructions
Refrigerate: These can be kept in an airtight container at room temperature for a day or two or refrigerate for 4 days.
Freezer: Freeze them unbaked on a baking sheet, then transfer them to a zip top freezer bag or container for up to 2 months. When ready to bake, you can bake them straight from frozen, just add a few extra minutes to the baking time.
Reheat: Reheat in the oven at 350°F or in the air fryer for a few minutes until warmed through.
More Puff Pastry Recipes to Try!
- Try my Puff Pastry Braid filled with lemon curd.
- Or you might enjoy this recipe for Caramel Apple Pie Cream Horns made with puff pastry!
📖 Recipe Card
Puff Pastry with Pumpkin Filling
Video
Ingredients
- 17 ounces puff pastry (2 sheets)
- 1 ¼ cup pumpkin purée, drained
- ¼ cup light brown sugar
- 3 tablespoons sugar
- 1 ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 egg yolks
- ¼ cup powdered sugar (optional topping)
- 1 egg
- 1 tablespoon water
Method
- Preheat the oven to 375°F and line a medium sheet pan with parchment paper.
- In a medium sized bowl add, pumpkin purée, sugar, brown sugar, vanilla extract, cinnamon and egg yolks and mix together.
- Lightly dust a flat surface with flour to set the puff pastry on and spread out gently, put a thin layer of the filling all over the puff pastry.
- Using a knife or a pizza cutter on the wider side, cut into long triangles.
- Roll each triangle into a crescent (always start rolling on the wider side) and place on a baking sheet.
- Mix an egg and a little bit of water together and use a pastry brush to add an egg wash the tops before placing in the oven.
- Bake for 15 minutes or until a little golden brown.
- Dust with powdered sugar if desired. Serve and enjoy!
J Katts says
How many crescents (per sheet)does this recipe make??
Lois says
Hello! This recipe will make 8 crescents. I hope you try the recipe and come back and let me know how it turned out for you!