Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!
Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle
(Feeds 4)
(printable recipe at end of page)
1 cup Pumpkin
1/2 cup Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
1 egg
1 Box Pepperidge Farm Puff Pastry
Milk Chocolate
Heath Milk Chocolate English Toffee Bits
Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
Mix ingredients together.
Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don’t worry about making them all the same size. It won’t make any difference in the finished product.
Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
Remove from the oven and let cool.
To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy!
Don’t forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Drink Recipes
- Hot Pumpkin Apple Cider by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
- Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
- Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
- Disney’s Pumpkin Muffins by Simply Inspired Meals
- Easy Pumpkin Bread by Veggies First Then Dessert
- Easy Pumpkin Monkey Bread by Love & Confections
- Keto Pumpkin Bread by Keto Basic AF
- Pumpkin Cranberry Bread Recipe by Blogghetti
- Pumpkin Croissants by The Redhead Baker
- Pumpkin Rolls by Sweet Beginnings
- Pumpkin Smoothie by Our Sutton Place
- Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
- Pumpkin Spice Granola by The Mandatory Mooch
- Pumpkin-Apple Muffins by A Little Fish in the Kitchen
- Vegan Pumpkin Crepes by Happily Curated Chaos
Savory Recipes
- Fall Harvest Chowder by A Day in the Life on the Farm
- Pumpkin Chili by Cheese Curd In Paradise
- Pumpkin Ravioli by Cindy’s Recipes and Writings
- Spiced Pumpkin Hummus by Our Good Life
- Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles
Dessert Recipes
- Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
- Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
- Maple Pumpkin Cheesecake by Shockingly Delicious
- Pumpkin Macarons by April Golightly
- Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking
puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats
Yield: 10-12
Author: The Freshman Cook
EASY PUMPKIN TURNOVERS W/ A CHOCOLATE CANDY DRIZZLE
INGREDIENTS:
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
- 1 cup Pumpkin
- 1/2 cup Brown Sugar
- 1/2 teaspoon Pumpkin Pie Spice
- 1 egg
- 1 Box Pepperidge Farm Puff Pastry
- Milk Chocolate
- Heath Milk Chocolate English Toffee Bits
INSTRUCTIONS:
- Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
- Mix ingredients together.
- Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don’t worry about making them all the same size. It won’t make any difference in the finished product.
- Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
- Remove from the oven and let cool.
- To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
- Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
