Pumpkin Puff Pastry

We start these little pumpkin pie bites with frozen puff pastry to keep things so simple. They bake up so flaky, with a creamy pumpkin filling, and a crackly cinnamon sugar topping. We serve these as breakfast or dessert - they're good any time of day!

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 13

Total Time 43

Servings puff pastries

Calories 340kcal

Author Karly Campbell

Ingredients

For the pastry:

2 sheets frozen puff pastry dough 1 box
1 large egg
1 tablespoon cinnamon sugar

For the filling:

3/4 cup pumpkin puree
1 tablespoon flour
1 large egg
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon salt

Instructions

To prepare the pastry:

Remove the puff pastry from the freezer to thaw for about 30-40 minutes.
Whisk an egg in a small bowl and set aside.

To make the filling:

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Add the pumpkin, egg, flour, brown sugar, cinnamon, nutmeg, ginger, and salt to a sauce pan and whisk to combine.
Turn heat to low and cook the pumpkin mixture for about 10 minutes, stirring frequently, to thicken the mixture.
Let cool while you cut the pastry.

To assemble and bake:

Use a pumpkin cookie cutter to cut 9 pumpkins out of each sheet of puff pastry.
Spoon around 1 tablespoon of pumpkin mixture into the center of half of the pumpkins.
Lay the remaining pumpkins over the top of the filling and use a fork to crimp and seal the edges of the pumpkins. Don’t press too firmly - just enough to seal the edges.
Brush the egg wash over the top of each pumpkin and use a paring knife to cut two curved ines and a straight line down the center of each pumpkin. Sprinkle with cinnamon sugar and place on the prepared baking sheet leaving a couple inches between each pumpkin.
Bake for 12-13 minutes or until the top is golden brown and the pastry has puffed up.

Notes

We used a 3.5 inch cookie cutter. If your cookie is smaller or larger, you'll end up with more or less finished pastries and may need to adjust bake time a bit.

You may use our homemade pumpkin pie spice in place of the listed spices. You'll need 3/4 teaspoon.

Nutrition