Sharing is caring!

These Easy Pumpkin Turnovers are so easy, you can make them on a Friday evening after work.  When you’re dead dog tired!  And they’re made with 5 ingredients, too!

This post is sponsored by Dixie Crystals in conjunction with PumpkinWeek. I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

We finally made it through the week! I’m drooling over all these delicious recipes. Have you been following along? OH my. So much pumpkin goodness this week.

Today I’m sharing a perfectly easy pumpkin turnovers recipe. I mean, it’s so easy I made it Friday after work. If you’re anything like me, you don’t want to do ANYTHING Friday after work. Especially if the hubs is working and I have to walk up the hill and walk the dogs. And it’s been so hot lately!

So, at physical therapy they have the television on the news sometimes. Thursday I was listening to the weather while I was doing my exercises. We have had an insane number of days over 90 this year. And it doesn’t seem to be letting up any time soon.

It’s just been so hot for so long.

If the hubs isn’t there to pick me up it’s a half mile uphill. And not just a small uphill. It’s like a 45 degree include uphill. This means that by the time I get home I’m already glowing. Then I have to walk the hounds which is another 20 or so minutes walking around. So, I’m REALLY glowing by the time all is said and done. No one should glow that much. Well, only if you’re really wanting to be dripping from places that just aren’t meant to. Yeah, so not a pleasant picture in a food post.

 

But on days like that, these easy pumpkin turnovers are the perfect recipe!

They take all of 5 minutes to prep. Then it’s 30 minutes in the oven and you’re done. These couldn’t be any easy to make. Seriously. I came in from walking the dogs and turned the oven on. Went upstairs to change and wash my face because, well, ick. I came back downstairs and pulled the ingredients together. Cut, filled, pressed, and brushed. Then I baked. How easy is that?

While they were cooking, I made some wings I’m sharing tomorrow. And then sat down to order dinner. Because that’s what we do on Fridays. We order dinner. It’s usually the one night of the week I don’t cook, but this has been a horrible week for that.

So, Monday I wasn’t feeling well. My stomach was in knots and I just did not feel up to cooking. Not to mention I forgot to take the chicken out of the freezer. I think that’s what they’re going to put on my tombstone, “She forgot to take it out of the freezer.” Tuesday I was exhausted and just made a salad with some left-over chicken wings.

Wednesday, I did cook. I made a work in progress beef ramen stir-fry. It’s getting there, but I suck at stir-fry sauces. I haven’t quite figured out the best ratio of ingredients. Thursday, the hubs was supposed to make hamburger pie. Yeah, forgot to take the hamburger out of the freezer.

I wish dinner was as easy as these easy pumpkin turnovers.

A sheet pan meal probably is, but I can’t make those all the time. I need to stop being a sloth on the weekends and do prep work. Of course, the next few weekends are packed with more blog cooking. I have an event that starts Monday and another one the week after that. Insane!!

Then it’s there’s a cranberry thing, a Christmas sweets, and Christmas cookies! I feel like I’m booked the rest of the year. Hopefully, I can be more organized than I am now to not be half publishing posts like I did this one. For those that popped on at 6am, sorry! I was just too tired last night to finish writing this post. At least the recipe is there for you.

 

I cannot stress enough how easy these truly are.

And they smell amazing when they come out of the oven and taste just as amazing! The flaky layers of the puff pastry and the creamy, cinnamon-y pumpkin filling is so comforting! It makes me want to put on a sweater. But I can’t because, well, it’s still too danged hot outside!

Now, I put some egg wash on the inside of the pastry to allow the pastry to seal so none of the filling leaks out. Except for one. That one had issues from the start. We won’t talk about that one. And we won’t talk about what happens when I try to roll out the creases. No, we won’t talk about that either.

 

Did I mention there’s only like 5 ingredients in these things?

Yes! There’s the puff pastry, pumpkin, brown sugar, cinnamon, and an egg. That’s all it takes to make delicious and flaky pumpkin turnovers your family will love. I know because we loved them! And if it wasn’t for the homemade cherry turnovers I made I probably wouldn’t have made these. Those are super simple, too!

So, you legit have no excuse not to make these.  Even if one pops open and oozes it’s pumpkin goodness out on to the baking sheet.  Those make for interesting starts in your photographs.  See?

Glad you made it all the way through #PumpkinWeek with us!  Make sure to enter the giveaway!  There’s some great prizes you won’t want to miss out on.  And check out what the rest of shared today for the final day!

   

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Pumpkin Pie Spice Latte from Cheese Curd In Paradise

Pumpkin Breakfasts & Baked Goods:
Pumpkin Pie Baked Oatmeal Cups from Palatable Pastime

Pumpkin Desserts:
Easy Pumpkin Turnovers from A Kitchen Hoor’s Adventures
Impossible Pumpkin Pie from Red Cottage Chronicles
Pumpkin Peanut Butter Pie with Chocolate Crust from The Spiffy Cookie