Pumpkin Spice “Pumpkins”
This post is sponsored by Pepperidge Farm® Puff Pastry, but all opinions are my own.
These Pumpkin Spice “Pumpkin” pastries are not only easy to make, they are super fun and tasty! Such a great little treat for fall and the holidays!
If given the choice, I’m pretty sure pastries would be my preferred breakfast every day. There are just so many options and they’re always delicious! Plus, they can be sweet or savory – or even sweet and savory at the same time. Score!
We all know I have a sweet tooth, so naturally I gravitate to a sweet pastry. But I’ve even had breakfast pastries that are based off of sushi, minus the rice, and it was maybe the best thing I’ve ever eaten.
Well today I’m excited to share with you a fun way to incorporate pastries into your fall and holiday breakfast (or dessert!) using Puff Pastry Sheets. Naturally, we are going with sweet. 🙂 If you’ve never worked with Pepperidge Farm® Puff Pastry Sheets, now is the perfect time. They are super easy to work with and come ready to bake. It puffs up beautifully when baked for a wonderfully flaky pastry! And since pumpkin is one of my favorite things about fall, I not only used the for the filling, but also as inspiration for the look.
To get started, you’ll make the pumpkin filling. It’s simple easy to make – just mix the pumpkin, sugar and spices together with the egg yolk and you’re ready to go. Set that aside while you work with the Puff Pastry.
You’ll want to have a circle-shaped cutter of some kind, about 3 inches in size. It could be a cookie cutter, a biscuit cutter or something similar. If you don’t have any of those, a knife would work as well, you just might not get a perfectly round “pumpkin”. Of course if you’re into the funky looking pumpkins, that might be just for you. 😉
Fold out the Puff Pastry Sheets and use the circle cutter to cut as many circles as you can. You should get about nine circles per sheet, with two sheets per box. There will be left over Puff Pastry, but don’t throw it away! Next, you’ll use those leftovers to cut out nine stems and nine leaves. I found a good sharp knife worked just fine for this part.
When you’re ready, lay out nine of the circles. Use a little egg white to attach a stem and leaf to each, then fill the center of the pumpkin with about one tablespoon of the pumpkin mixture. Use a little more egg wash to attach another Puff Pastry circle to the top of each pumpkin, seal the edges by crimping with a fork and press some lines onto the top, much like the lines of a pumpkin.
Brush a little egg white on top of each pastry and bake! Once they are done, they are the cutest little pumpkin treats! We definitely loved them warm from the oven, but if you can’t eat all of them right away, they are great after heating in the microwave for a few seconds later. These are perfect for your family or for sharing with others. If they are anything like the hubs, they will hardly be able keep their hands off of them while they bake. 🙂
Pumpkin Spice "Pumpkins"
Yield: 9 pastries
Pumpkin Spice Filling
1/2 cup (122g) pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
pinch of cloves
1/4 cup (36g) brown sugar
1 egg yolk
1 box Pepperidge Farm Puff Pastry, thawed
1 egg white
1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. In a medium-sized bowl, combine the pumpkin, spices, brown sugar and egg yolk. Set aside.
3. Unfold one of the Puff Pastry Sheets and use a 3 inch circle cutter (such as a cookie cutter or biscuit cutter) to cut out 9 circles. Repeat with the second sheet, reserving the leftover scraps. Press a few lines into the second set of Puff Pastry circles to resemble a pumpkin, then those 9 circles aside.
4. Using the leftover scraps, cut out 9 stems and leaves. I used a knife for cutting them.
5. Using a little bit of egg white, attach one stem and leaf to each of nine of the circles.
6. Add about one tablespoon of pumpkin filling to the center of each of the nine circles with stems and leaves.
7. Brush a little egg white around the edge of the nine circles with the filling and place the other nine circles (with the lines on them) over the top of them.
8. Use a fork to seal and crimp the edges.
9. Place the pastries onto the baking sheet and brush the tops of the pastries with the egg white wash.
10. Bake for 15 minutes or until golden brown.
11. Remove from the oven and the baking sheet and allow to cool. Serve warm or reheat and serve at a later time.