- 4 tablespoons Unsalted Butter, At room temperature
- 1/4 cup Dark Brown Sugar
- 1/4 cup Pumpkin Puree, Not pumpkin pie filling
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pure Maple Syrup
- 1/2 cup All-Purpose Flour
- 1 teaspoon Pumpkin Pie Spice
- 3/4 cup Mini Semisweet Chocolate Chips
- 1/2 cup Cool Whip, Thawed
- 1 package Puff Pastry Sheets, Thawed
- 2 pieces White Chocolate, Melted
- Cinnamon Sugar, For garnish
Preheat your oven to 400°F. Line a cookie sheet with parchment or a silicone liner; set aside.
Meanwhile, in the bowl of a stand mixer, combine the butter, brown sugar and pumpkin with the paddle attachment and beat on medium-low speed, until creamy.
Add in vanilla, maple syrup, flour and the pumpkin pie spice until a soft dough has formed. Stir in the miniature chocolate chips.
Gently fold the Cool Whip into the cookie dough mixture or until combined as much as possible. Set the mixture aside.
On a clean work-surface, roll out each sheet of puff pastry and cut into four equal squares (so you have a grand total of 8 squares).
Place a generous tablespoonful of the pumpkin cookie dough mixture in the lower-left center of the puff pastry square, making sure there’s still a border around the puff pastry.
Take a moistened finger (I use water) and moisten all of the edges of the square. Fold the top part over the filling so it forms a triangle. Gently pinch the edges to seal, and use a fork to crimp them completely closed. Repeat with the remaining turnovers and place them on the prepared baking sheet.
Brush each turnover with a beaten egg, if desired, and bake for approx. 15-20 minutes or until golden brown and flaky.
Allow the turnovers to cool for about 30 minutes.
Once cool to the touch, drizzle with melted white chocolate and top with cinnamon sugar.
Serve turnovers room temperature or slightly warmed up, though I find them to be best at room temperature and eaten the same day.