Description
Craving a cozy, spiced treat that’s flaky, sweet, and full of autumn vibes?
Ingredients
Scale
- 1 sheet puff pastry, thawed but still cold
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 egg, beaten
- Optional: 2 tablespoons chopped pecans or walnuts
- Optional: 1 tablespoon coarse or sanding sugar
Instructions
- Begin by integrating the flavors of fall! In a medium bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Add the ground spices: cinnamon, nutmeg, ginger, and cloves. Don’t forget the vanilla extract and salt—it will enhance the pumpkin’s natural sweetness! Lastly, pour in the melted butter and mix everything until smooth. This process not only blends the ingredients but also creates a rich, creamy filling that will be the heart of your rolls.
- Once your filling is ready, it’s time to work with that puff pastry! Lightly flour your work surface to prevent sticking, then take your sheet of cold puff pastry. Roll it out into a rectangle measuring approximately 10×12 inches. The even thickness will ensure that your rolls bake uniformly. Once rolled out, it should be about 1/8-inch thick—a perfect canvas for the pumpkin filling.
- Spread the pumpkin mixture generously over the rolled-out pastry, ensuring you leave about a 1/2-inch border around the edges. If you’re opting for nuts, sprinkle them evenly over the mixture now. The nuts will add a delightful crunch to each bite. Now, it’s time to roll! Start from the long side and carefully roll the pastry into a log shape, making sure it’s tight enough to hold its form but not so tight that the filling oozes out. Once rolled, gently seal the edge to keep everything contained.
- Take a sharp knife or a pizza cutter to slice the log into 1-inch pieces. This step can be tricky; you want to slice without squishing the roll, so use a gentle sawing motion. Arrange each slice, spiral side up, on a parchment-lined baking sheet. The parchment helps with easy cleanup and prevents the rolls from sticking to the baking surface.
- If you’ve rolled out your pastry mixture and find it’s a bit too soft, pop the baking sheet into the refrigerator for about 10—15 minutes. Chilling the rolls will help them maintain their shape in the oven, resulting in perfectly spiraled pastries.
- Preheat your oven to 375°F (190°C). While the oven warms up, brush each roll generously with the beaten egg. This step is key to achieving that golden-brown, glossy finish. If desired, sprinkle sanding sugar on top for added sweetness and sparkle. Place your baking sheet in the oven and bake for 20-25 minutes, or until the rolls are puffed and a beautiful golden color. Once cooked, let them cool for 5-10 minutes. If you’d like, drizzle your favorite glaze over the top for an extra touch of sweetness before serving.
Notes
Make sure your puff pastry is cold before rolling it out; this helps maintain its flaky texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: Approx. 200 per roll
- Sodium: 150 mg
- Protein: 2 g