Halloween Puff Pastry Pumpkins are the perfect spooky-sweet treat to delight kids and adults alike. With flaky golden pastry and a surprise center of tangy orange marmalade, these festive bites are shaped like jack-o'-lanterns—making them a fun and delicious addition to any Halloween celebration.
Why Everyone Will Love This Recipe
- Kid-approved fun: Creative pumpkin faces make these irresistible to little ones.
- Easy and quick: Minimal prep and baking time with only a few ingredients.
- Perfect for parties: A playful, seasonal dessert that doubles as Halloween décor.
- Sweet and citrusy: The bright flavor of orange marmalade pairs beautifully with buttery puff pastry.
- No fancy tools needed: Just a pastry cutter and a little creativity!
What Are Halloween Puff Pastry Pumpkins?
These mini puff pastry pumpkins are a playful take on hand pies, filled with orange marmalade and shaped like jack-o’-lanterns. Inspired by classic Halloween imagery and fall flavors, they combine simple ingredients with festive flair. A cousin to pop tarts or turnovers, they’re baked to golden perfection and ideal for Halloween parties, bake sales, or spooky movie nights.
Cooking Tips
- Use chilled puff pastry for easier cutting and clean edges.
- Don’t overfill the center to avoid marmalade leaking out.
- Seal tightly with a fork to lock in the filling.
- Get creative with facial expressions—make spooky, silly, or scary pumpkins!
- Optional upgrade: Add a dash of cinnamon or chopped nuts to the marmalade filling for extra fall flavor.
Frequently Asked Questions
Can I use a different filling besides orange marmalade?
Yes! Apricot jam, raspberry preserves, or even Nutella work beautifully as alternatives.
Do I have to use a pastry cutter?
Not at all—use a knife or cookie cutter to create your shapes if you don’t have a pastry cutter.
How far in advance can I make them?
You can assemble them a few hours ahead and refrigerate until ready to bake.
Can I freeze them before baking?
Yes, you can freeze unbaked pumpkins and bake them straight from frozen—just add a few extra minutes to the bake time.
What should I serve these with?
Serve with warm apple cider, spiced tea, or on a Halloween dessert table alongside cookies and cupcakes.
How to Store
Allow the pumpkin pastries to cool completely. Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in the oven at 300°F (150°C) for 5–8 minutes to refresh the crispiness.
How to Freeze
To freeze before baking, assemble the pumpkins and place them on a tray to freeze until solid. Transfer to an airtight container or freezer bag and store for up to 1 month. Bake directly from frozen at 360°F (180°C), adding 5 extra minutes.
To freeze after baking, let them cool fully, then wrap individually and store for up to 2 months. Reheat in the oven for best results.
Ingredients
How to Make Halloween Puff Pastry Pumpkins
Preheat the oven to 360°F (180°C). Unroll the puff pastry and cut it into an equal number of circles and squares using a pastry cutter or knife.
On half of the shapes, cut out jack-o’-lantern faces with small knives or cutters—mix scary, cute, and classic expressions!
Brush the edges of the whole pastry shapes with a bit of water. Spoon a small amount of orange marmalade in the center.
Top with the cut-out pieces and press the edges with a fork to seal.
Transfer to a parchment-lined baking sheet, brush tops with beaten egg, and bake for 25 minutes, or until golden.
Cool slightly and serve on a festive platter. Enjoy the spooky fun!
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