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Whipped Pumpkin Puff Pastry

Whipped Pumpkin Puff Pastry

These whipped pumpkin puff pastries are flaky, golden, and filled with a cozy spiced pumpkin filling. Perfect for fall mornings or a sweet afternoon treat.

  • Total Time: 33 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 sheet Puff Pastry, thawed
  • 1 cup Pumpkin Purée
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon Salt
  • 1 Egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together pumpkin purée, brown sugar, cinnamon, nutmeg, and salt until smooth.
  3. Roll out the puff pastry on a lightly floured surface and cut into 6 to 8 squares.
  4. Spoon a small amount of pumpkin filling into the center of each square and fold over. Seal edges with a fork.
  5. Brush tops with beaten egg and bake for 15 to 18 minutes until golden and puffed.
  6. Cool slightly on a wire rack before serving. Optional: dust with powdered sugar or drizzle with icing.

Notes

  • Don’t overfill the pastries to avoid leaks.
  • Chill assembled pastries for 10 minutes before baking for better puffing.
  • Add a pinch of ginger or clove for deeper spice flavor.
  • Use cookie cutters for fun seasonal shapes.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pastry
  • Calories: 210
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: pumpkin pastry, fall dessert, puff pastry recipe, easy pumpkin snack, flaky pumpkin treat