Puff Pastry with Pumpkin Filling

filed under: Bread on September 30, 2019

I have officially jumped on the pumpkin bandwagon and I am so excited about it!  This recipe is absolutely amazing, and the perfect way to start any day. You are going to LOVE this Homemade Pumpkin Puff Pastry!


Homemade Puff Pastry

It all started with a homemade puff pastry.  I have made it three times in the last couple of days and love it more and more each time. Yes, I know you can buy it from the store, but there is NOTHING like making it from scratch. Try it just once and you will see!

Piece of Pumpkin Puff Pastry

The great thing about this puff pastry is that it takes just minutes to pull together!  I was shocked at just how easy and foolproof it is.  Every single time I have made it, the dough has been perfect.

Raw Puff Pastry Dough


A word of caution:  This dough feels like silk.  I wanted to keep kneading, to let my hands linger in the velvety soft exquisiteness, but you must resist!  Over kneading is a no-no.

Puff Pastry Dough

The Secret to Puff Pastry

Water temperature. You want very cold water! The butter can be cold, but because of the chilling process, it does not need to be when assembling the recipe.

I think that I ended up liking the ‘rustic’ look best.  Sure, you can get out your ruler and make a perfect rectangle and measure each perfect little pocket of pumpkin loveliness OR you can eyeball it and enjoy it just the same.

For the delectable frosting drizzle: Place cream cheese in a pastry bag and snip off a very small portion.  Apply pressure to bag and drizzle over each pastry while it is still warm.

This recipe makes roughly 10 pumpkin pastries.  I had about 1/2 cup of the pumpkin mixture leftover, and that will keep in the fridge for about 2 weeks.

One Pumpkin Puff Pastry

Just look at those flaky layers of buttery deliciousness!  My third attempt at these is when I decided to add cinnamon to the dough.  I have to tell you… it is incredible.

The slight cinnamon flavor in the buttery pastry paired with the barely sweetened pumpkin filling seriously creates something magical.

Here is another plus, without the frosting these pastries have just 1/3 cup of sugar in the entire recipe!  If you use a small amount of frosting you can actually feel good about giving them to your family for breakfast. ๐Ÿ™‚  (Note, I was not able to use a sparse amount of frosting.  I mean, cream cheese.  Obvi.)

If you are a pumpkin fan, a breakfast pastry fan, a butter fan, a fan of food in general, you will want to try these!

Halved Pumpkin Puff Pastry

4.5 from 2 votes
Puff Pastry with Pumpkin Filling
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

There is something magical about this homemade Pumpkin puff pastry!

Course: Breakfast
Cuisine: American
Keyword: puff pastry, pumpkin puff pastry
Servings: 9
Calories: 153 kcal
Author: Amanda Rettke -iambaker.net
  • 10 ounces cold unsalted butter (2 1/2 sticks)
  • 1/2 cup cold tap water
  • 1 tsp. salt
  • 2 cups all-purpose flour about 9 ounces
  • 1 tsp. cinnamon (could also use pumpkin pie spice)
Pumpkin Filling
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla
Cream Cheese Frosting
  • 4 oz cream cheese, at room temperature
  • 1/2 cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1/4 cup milk
  1. Measure water and add salt; stir to dissolve and set aside.
  2. Put flour and cinnamon into food processor.
  3. Coarsely dice all butter and place in food processor on top of flour. Pulse for about 3 seconds four or five times.
  4. Drizzle water into food processor on low speed. Watch closely as dough will start to pull together very quickly. Once the dough forms a ball stop the processor.
  5. Flour work surface and scrape dough from work bowl.
  6. Roll dough into a rough rectangle, dusting with more flour if the dough gets too sticky.
  7. Fold the dough in half, then in half again, then in half again. If you are able fold it over one more time, then wrap in plastic and chill for one hour.
  1. Put pumpkin puree in a bowl and mix well with sugar and vanilla. Set aside.

Cream Cheese Glaze
  1. Beat cream cheese with handheld mixer until creamy. Add in remaining ingredients and mix on slow until fully combined. (You may add more or less milk to reach desired consistency.)
When you are ready to assemble to Pumpkin Puff Pastries:
  1. Heat oven to 350ยฐF.

  2. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick.
  3. Using a pizza cutter, trim off the rough edges and then cut into small sections, about 4 inches by 5 inches. I divided the dough into thirds lengthwise, and then halves width wise. You can see that my rectangles are not perfect and that is just fine.
  4. Beat egg in a bowl and grab a pastry brush. Brush the edges of the pieces of dough lightly with the egg.
  5. Add about 2 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges. Top with the remaining pieces of dough.
  6. Use a fork to press the edges together going in about 1/2 inch from the edge. (The first couple times I made this I just barely made marks with the fork and when they baked you could not tell. I prefer the look of a larger fork impression.)
  7. Generously brush the entire top of the pastry with the egg.
  8. Place the pastry on a parchment lined baking sheet and bake for about 20 minutes. When done, pastries should be golden brown and puffed up.

Recipe Video

Other fillings for Puff Pastry:

  • Blueberry
  • Strawberry
  • Cherry
  • Cream Cheese
  • Chocolate (Nutella)

Love Pumpkin? Check out these other highly rated recipes:

Pumpkin Sweet Rolls

Caramel Pumpkin Butter Bars

Pumpkin Spice Chocolate Chip Cookies

Pumpkin Crisp

Pumpkin Earthquake Cake

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  • Phi @ The Sweetphi Blog says:

    I’d love to start my day with one (or more) of these beauties! Just so happens I have a little bit of lone leftover pumpkin puree in my fridge, I’m going to try these out tomorrow, wish me luck ๐Ÿ™‚

    • Amanda says:

      Oh fun!!! Hope you love it! ๐Ÿ™‚

  • Ann says:

    Here’s the Snail Method for puff pastry. This description is laid out for Thermomix users — and the favorite Thermomix method for rough puff pastry uses ice instead of ice water — chops the ice into fine bits. However, it should be adaptable for regular cooks with mixers and/or food processors, too.


  • Katrina @ Warm Vanilla Sugar says:

    Oh girl, totally crushing on this!! What an awesome pumpkin recipe!

    • Amanda says:

      Thanks girl! I was shocked to see that there was not a single homemade pumpkin puff pastry recipe in google. It’s like… still shocking! ๐Ÿ™‚

  • Becca from It's Yummi! says:

    I am ALL about the pumpkin (much to the chagrin of a certain member of my household), so you KNOW this HAS to happen in my house, right? ๐Ÿ™‚

    • Amanda says:

      ha ha… I know!!! ๐Ÿ™‚ xoxo

  • Laura @ Laura's Culinary Adventures says:

    Homemade puff pastry?! I didn’t even know there was such a thing ๐Ÿ™‚

    • Amanda says:

      I know right?!?! And it tastes amazing!!

  • Gail says:

    Funny that you said the dough looks like silk. The first time I made it in culinary school, I likened it to the most beautiful European velvet. It’s an absolutely luxurious dough, isn’t it?

    • Amanda says:

      YES!!! I am completely enamored with it!

  • Lexy says:

    I will definitely have to give this a try but right now I have a package of PF puff pastry that I’d like to use .
    Do you think I could just roll out one sheet and follow the pumpkin filling and frosting from your great sounding
    recipe? Any hints would be much appreciated.

    • Amanda says:

      Absolutely! Just thaw the dough according the to package instructions, roll it out to 1/8 inch thick and the directions are the same from there. ๐Ÿ™‚

  • Renee C says:

    now I’m thinking of ALL the things I could possibly stuff in this pastry….I’m hungry….feed me….pls?

    • Amanda says:

      I did the SAME THING! I was searching my pantry for all the wonderful things I could add… I have more posts coming in the future! ๐Ÿ™‚

  • Laurie says:

    My food processor is small and I am not sure it will hold all the ingredients, can I use my mixer to make the puff pastry? I use it for pie crust all the time and it turns out great.

    • Amanda says:

      You can most definitely do this by hand, but I am not entirely sure about a stand mixer. The heat generated when mixing might melt your butter too much. However, I have not done it in a stand mixer so cannot say for certain!

      • tamie says:

        Hi! What about in a blender, could I mix the ingredients in a blender or would it just be a big mess? I don’t have a food processor, and I am completely unfamiliar with making homemade dough.

  • Dana says:

    Um, YES PLEASE! These look incredible!! fyi- you’re incredible!

    • Amanda says:

      Well thanks!! ๐Ÿ™‚

  • sue/the view from great island says:

    Toaster Strudel is a long time guilty pleasure of mine, and you are blowing my mind with a homemade version that ALSO includes pumpkin — be still my heart!

  • Christine Keleny says:

    I would love to make this but have never made dough in my food processor. How do I do that? All I have is a two blade attachment and a round attachment that cuts/slices or grates.

    • Amanda says:

      You use the blade attachment and just follow the directions above. It works really, really well! ๐Ÿ™‚

  • Angelyn @ Everyday Desserts says:

    LOVE these! They’re gorgeous!

  • Dorothy @ Crazy for Crust says:

    Oh my gosh Amanda. This is so awesome. You’re my hero for making your own!

  • Amy @Very Culinary says:

    You made your own puff pastry??? We’re not worthy! WANT THIS.

  • Patricia says:

    Puff pastry in the food processor? I am sold!

    Another excellent recipe! Thank you!

    • Amanda says:

      Thanks Patricia!

  • Jessica @ A Kitchen Addiction says:

    I still have yet to try making my own puff pastry! That has to change with this recipe!

    • Amanda says:

      You should! This is the easiest recipe I have found. ๐Ÿ™‚

  • Kim says:

    Could these possibly be frozen then cooked in oven as needed?

  • Chelsea @chelseasmessyapron says:

    These look SO perfect! I can’t get enough pumpkin and that puff pastry looks amazing! Pinned ๐Ÿ™‚

    • Amanda says:

      Thank you!

  • CakeSpy says:

    Oh em gee. I just had a realization: we must get together and act out the old toaster strudel versus pop-tart commercial. Let’s do it. And then let’s eat our weight in these. Sounds fun!

    • Amanda says:

      That is officially going on my bucket list. Love it!

  • Thalia @ butter and brioche says:

    These little pumpkin pastries look SO cute and delicious! They remind me of pop tarts! I definitely need to recreate the recipe.. totally perfect for the Fall!

  • Oana says:

    Interesting way of making puff pastry dough, gotta give it a try! Thank you for sharing!

  • Shanna @ pineapple and coconut says:

    I have always wanted to make homemade puff pastry. To make croissants and I guess now homemade toaster pastries. YUM. I am going to make these soon and report back!!

  • Jocelyn (Grandbaby cakes) says:

    This is seriously beyond amazing! So in love with the flakey layers!!

    • Amanda says:

      Thanks sweet girl!