Pumpkin Spice Pumpkin Pastries
Indulge in the warm, comforting embrace of pumpkin spice pumpkin pastries, a delightful treat that captures the essence of autumn in every bite. With their buttery, flaky crusts filled with a rich, spiced pumpkin mixture, these pastries are perfect for cozy gatherings or as a sweet pick-me-up during chilly days. Whether enjoyed with a cup of coffee or shared at a festive gathering, these pastries offer a delicious way to celebrate the season and showcase the beloved pumpkin spice flavor that everyone craves.
Recipe Card
Pumpkin Spice Pumpkin Pastries
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 pastries
- Yield: 12 pastries
- Cuisine: American
- Course: Dessert
Ingredients
- 1 package (14 oz) refrigerated pie crusts
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract until well combined.
- Roll out the pie crusts on a lightly floured surface and cut them into squares (approximately 4×4 inches).
- Place a tablespoon of the pumpkin filling in the center of each square.
- Fold the corners of the pastry over to the center, creating a pocket, and press to seal.
- In a small bowl, whisk together the egg and milk, then brush the mixture over the tops of the pastries.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly before dusting with powdered sugar, if desired.
Recipe Notes
- For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the filling.
- Store leftover pastries in an airtight container at room temperature for up to 2 days.
- You can substitute store-bought pie crusts with homemade dough if preferred.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin; just make sure to cook and puree it until smooth before adding it to the filling.
How do I store leftover pastries?
Leftover pastries should be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Can I make these pastries ahead of time?
Absolutely! You can prepare the pastries, fill them, and freeze them before baking. When ready to bake, just add a few extra minutes to the cooking time when using frozen pastries.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own blend using equal parts cinnamon and nutmeg, with a pinch of ginger and cloves for extra warmth.
Enjoy these seasonal delights!
