Fall is here! You know what that means...pumpkin galore!!
While laying awake in bed at 4 am ( listening to my son on the baby monitor thinking its playtime) I started coming up with this oooey gooey turnover recipe..yes that is how food obsessed I am! I wanted to create the flavor of a pumpkin cheesecake, but inside a turnover, I Layered cream cheese and a homemade pumpkin pie filling; then added candied pecans and a crunchy cinnamon sugar topping! Eating these turnovers fresh out of the oven is like a warm hug :)
2 containers of Pillsbury Grands Flakey Layers Premade biscuit dough
1 29 oz. can 100% pure pumpkin
1 ½ cup dark brown sugar
1 tsp. vanilla
1 tsp. ground clove
1 tsp. cinnamon
¼ tsp. all spice
1 pinch ground nutmeg
½ tsp. salt
1 tbsp. honey
Powdered sugar, for rolling out dough
1 16 oz. container of regular cream cheese
2 cups candied pecans, roughly chopped
2 tbsp. butter, melted
½ cup granulated sugar
3 tbsp. cinnamon
Preheat oven to 350 degrees
In a large bowl, pour in the can of pumpkin and add the, brown sugar, vanilla, clove, cinnamon, all spice, nutmeg, salt, and honey. Mix together until well incorporated, set aside.
Sprinkle a clean surface area or cutting board with powdered sugar. Pop open the container of biscuits (there is 8 biscuits to a can.)
Roll out each biscuit to a 5-6 inch round circle.
Spread a thick layer of cream cheese on to the rolled out biscuit round. Then top that with a layer of the pumpkin filling.
On top of the pumpkin layer, sprinkle a decent amount of the candied pecans.
Take one side of the rolled out dough and fold it over top of the filling to meet the other sides edge, creating a half moon shape.
Press down along the edge to seal. Take a fork covered in powdered sugar (so fork does not stick) and press along the edge to ensure it is properly sealed.
Transfer turnovers to a greased baking dish. Brush each one with melted butter.
Sprinkle cinnamon sugar topping over buttered turnovers.
Bake for 15-17 minutes, or until turnovers are light golden brown.