Air fryer pumpkin turnovers are the best fall dessert! Just a few minutes prep, these turnovers are flavored like pumpkin pie! Cooks quickly!
The best dessert that taste just like pie, without having to actually make a pumpkin pie, but only BETTER!
Individual desserts that don’t go to waste and freeze easily!
Click here to save this recipe on Pinterest!
If you’ve been around here long enough, then you know I love my puff pastry! It is the perfect way to raise the bar on anything sweet or savory recipe that you make, but keeps it low key and not complicated!
When I made these pumpkin pie turnovers many moons ago, they are easily my number one recipe especially around the holidays. Now that I am all crazy about my air fryer I decided to whip up a batch and go to work and testing them over and over until they were just perfect!
HOW TO MAKE AIR FRYER PUMPKIN TURNOVER
Ingredients:
- Puff pastry: The star of this show! When cooked up, it’s light and buttery!
- Pumpkin puree: The other star of this show. The key ingredient to the filling. Not to be confused with pumpkin pie mix.
- Spices: We use a wonderful blend of ground cinnamon, nutmeg, and ginger. The traditional flavors included in pumpkin pie.
- Sugar: A must to make this just slightly sweet.
- Vanilla: Helps enhances all of the flavors.
- Egg wash: This gives the pastry a nice golden color.
- Glaze: A mixture of powdered sugar and milk.
Directions:
- You will defrost your puff pastry for at least 30 minutes.
- While that is defrosting add your spices of cinnamon, nutmeg, ginger to a bowl with the pumpkin, sugar, and vanilla.
- Next, preheat the air fryer for 3 minutes at 400 degrees. Coat with basket or try with nonstick cooking spray. (DON’T SKIP or your pastry will stick.)
- Roll out the pastry and cut each sheet into 4 squares. You will have 8 total.
- Place 1-2 tablespoons of the pumpkin mixture on each square.
- Fold each sheet in half diagonally, to create a triangular turnover. Press the edges with a fork to seal. Poke holes in the tops of each turnover.
- Brush each with egg wash.
- Place in basket or on the tray. (If using a try, place on lower rack.)
- Air fry for 8-10 minutes on 400 degrees F. until golden brown. Flip and air fry for 2 additional minutes to allow the bottom to get golden brown.
- Remove and cool for 3-5 minutes.
- For the drizzle, mix powdered sugar and 1 tablespoon milk at a time to keep a nice thick consistency.
- Drizzle over air fryer pumpkin turnovers. Serve and ENJOY!
NOTES & STORAGE:
NOTES: Because you will be making these in multiple batches they will cook faster with each additional batch. So you will need to adjust the cook time on the extra batches.
STORAGE: Store air fryer pumpkin turnovers in refrigerator for up to 3 days. Freeze cooked turnovers for up to 2 months.
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Air Fryer Pumpkin Turnovers
Equipment
Ingredients
- 2 sheets puff pastry
- 1 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- Egg Wash 1 egg + 1 teaspoon water
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Defrost puff pastry for 30 minutes.
- In the meantime, in a small bowl add pumpkin. Add in cinnamon, nutmeg, ginger, sugar and vanilla and stir well. Set aside.
- Preheat air fryer for 3 minutes at 400 degrees F. Coat the basket or tray with nonstick spray.
- When pastry is ready, slightly roll it out. Cut each sheet into 4 squares.
- Place 1-2 tablespoons pumpkin mixture on each square.
- Fold the turnovers in half diagonally, to create triangular turnovers. Press the edges with a fork to seal. Poke holes in the tops.
- Brush each with egg wash.
- Place in baskets or on tray. Air fry for 8- 10 minutes on 400 degrees.
- Flip and air fry for 2 additional minutes. to allow bottom to get golden brown. (FOR MULTIPLE BATCHES SEE NOTES BELOW)
- Remove and allow to cool for 3-5 minutes.
- For the drizzle, mix powdered sugar and 1 tablespoon milk at a time to keep thick consistency.
- Drizzle over turnovers. Serve and ENJOY!
Notes
Nutrition
WANT MORE PUMPKIN RECIPES? HERE YOU GO:
- Pumpkin cream horns are another widely popular recipe around the holidays! Loaded with a pumpkin cream filling that is amazing!
- Chocolate chip pumpkin bread is one of my favorites because HELLO! chocolate!
- And for a little something savory, this creamy pumpkin tortellini is on repeat throughout the year!
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