If you’re looking for a delicious pumpkin-themed recipe for fall (or any time of year) this is a great one! It’s simple, delicious, and comes together in minutes!
Pumpkin and Puff Pastry? Yes, Please!
I absolutely love puff pastry. I’ve used it in a variety of recipes, including my Pecan Pie Bites, my Cinnamon Sugar Palmiers, and my Nutella Christmas tree (delicious)!
You can basically roll anything sweet or savory up in puff pastry and it’s going to taste delicious. And that’s exactly what I decided to do here.
I started the filling. You’ll want to use pumpkin puree, not pumpkin pie filling. Then use a quality puff pastry.
Let’s take a closer look at what else you’ll need.
Puff Pastry Pumpkin Roll Ingredients
You’ll find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand in your kitchen.
- 1 15-ounce can pumpkin puree
- 1 package puff pastry
- 1 egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 – 2 tablespoons milk or water
- Pinch cinnamon
How to Make Puff Pastry Pumpkin Rolls
These come together in minutes and they’re so easy to make!
Combine pumpkin puree, sugar, egg, 1 teaspoon vanilla, and spices. Mix well. Place in refrigerator to firm up for half an hour.
Preheat oven to 425 degrees Fahrenheit.
Place parchment paper on cookie sheet.
Make sure puff pastry is room temperature.
Unroll puff pastry on a floured surface.
Cut into three even rectangles using a pizza cutter.
Separate rectangles.
Place “logs” of pumpkin mixture down the middle of each rectangle.
Lightly dampen edges of pastry.
Fold over and press down.
Seal with fork tines.
Place on parchment lined baking sheet.
Cut into two-inch rolls.
Spread out on baking sheet.
Place in preheated 425 degree oven and bake for 20 minutes.
While the rolls are baking, make the glaze. Mix together the powdered sugar, milk, 1 teaspoon vanilla, and cinnamon adjusting the amount of powdered sugar until you get the consistency you like.
Remove and place rolls on wire rack to cool.
Drizzle with cinnamon glaze.
Serve and enjoy!
Store leftovers in refrigerator in airtight container. They should stay good for 4 – 5 days.
What to Expect from this Recipe
Y’all, these are perfection! They hold together beautifully, they’re just the right amount of sweetness, and they’re loaded with holiday flavors. I think they would be delicious with a variety of fillings: pie filling, sweet potato puree, Nutella, and much, much more!
That’s it for this post, friends!
I hope you enjoyed this delicious recipe.
If you make these Puff Pastry Pumpkin Rolls and love them, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Puff Pastry Pumpkin Rolls
If you're looking for a delicious pumpkin-themed recipe for fall (or any time of year) this is a great one! It's simple, delicious, and comes together in minutes!
Ingredients
- 1 package puff pastry
- 1 egg
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 - 2 tablespoons milk or water
- Pinch cinnamon
Instructions
Combine pumpkin puree, egg, granulated sugar, 1 teaspoon vanilla extract, and spices. Mix well. Place in refrigerator to firm up for half an hour.
Preheat oven to 425 degrees Fahrenheit.
Place parchment paper on cookie sheet.
Make sure puff pastry is room temperature.
Unroll puff pastry on a floured surface.
Cut into three even rectangles using a pizza cutter.
Separate rectangles.
Place “logs” of pumpkin mixture down the middle of each rectangle.
Lightly dampen edges of pastry.
Fold over and press down.
Seal with fork tines.
Place on parchment lined baking sheet.
Cut into two-inch rolls.
Spread out on baking sheet.
Place in preheated 425 degree oven and bake for 20 minutes.
While the rolls are baking, make the glaze. Mix together the powdered sugar, milk, 1 teaspoon vanilla, and cinnamon adjusting the amount of powdered sugar until you get the consistency you like.
Remove and place on wire rack to cool.
Drizzle with cinnamon glaze.
Serve and enjoy!
Store leftovers in refrigerator in airtight container. They should stay good for 4 - 5 days.
jennie
Thursday 26th of September 2024
how much pumpkin puree?
booksbyjanice
Thursday 26th of September 2024
The recipe calls for a 15-ounce can but you won't need all of it.