Last Updated on 6 months ago by Neha Deshmukh

Pumpkin Swirl Rolls Recipe – Easy Puff Pastry Dessert

Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I absolutely adore this time of year, and I’ve been experimenting with all sorts of pumpkin-flavored treats. These Pumpkin Swirl Rolls are the latest obsession, and honestly, they’re so easy to make, you won’t believe it. They’re perfect for a cozy weekend breakfast, a festive brunch, or even a simple dessert. Let’s get baking!

Why You’ll Love This Recipe

These pumpkin swirl rolls are a total winner for a few reasons. First, they’re incredibly quick to put together thanks to store-bought puff pastry. Seriously, who has time to make puff pastry from scratch on a weeknight? Second, the pumpkin filling is warm, spiced, and utterly delicious. And finally, the cream cheese frosting? Oh my goodness, it takes these rolls to a whole new level of yum. They’re a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make these delightful pumpkin swirl rolls:

• 1 sheet Puff Pastry Sheet
• 0.5 tablespoon unsalted butter
• 3 tablespoons pumpkin puree (about 75g)
• 2 tablespoons brown sugar (about 25g)
• 0.25 teaspoon pumpkin pie spice
• 2 oz cream cheese (about 57g)
• 0.5 cup powdered sugar (about 60g)
• 0.25 teaspoon pumpkin pie spice
• 0.5 teaspoon vanilla extract
• 2 teaspoons milk or heavy cream (about 10ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Puff Pastry – store-bought vs. homemade: I always use store-bought puff pastry for this recipe. It saves so much time, and honestly, the results are fantastic. If you’re feeling ambitious and want to make your own, go for it! Just make sure it’s well-chilled.
• Pumpkin Puree – canned vs. fresh: Canned pumpkin puree is your friend here. It’s convenient and consistent. If you do want to use fresh pumpkin, make sure it’s roasted and pureed until completely smooth, and strain off any excess moisture.
• Pumpkin Pie Spice blend – homemade vs. pre-made: You can absolutely use a pre-made pumpkin pie spice blend. But if you’re a bit of a spice enthusiast like me, making your own is super easy! It usually consists of cinnamon, ginger, nutmeg, and cloves.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, thaw your puff pastry sheet according to the package instructions. Then, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Gently brush the thawed pastry sheet with melted butter. This adds a lovely richness and helps the filling stick.
3. In a bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice. Give it a good stir until everything is well combined. This is your gorgeous pumpkin filling!
4. Spread the pumpkin filling evenly over the buttered pastry sheet using a spatula. Try to leave a little border around the edges.
5. Now for the fun part! Carefully roll the pastry sheet tightly from one end to form a log shape. Think of it like rolling a jelly roll.
6. Using a sharp knife, slice the log into 6-8 equal pieces. Don’t worry if they’re not perfect – they’ll still taste amazing!
7. Arrange the rolls on the prepared baking sheet. If you want a beautiful golden color, brush them with a little egg wash (optional).
8. Bake for 20 minutes, or until the rolls are golden brown and puffed up. Keep an eye on them – ovens can vary!
9. While the rolls are baking, let’s make the frosting. In a bowl, whisk together the cream cheese, powdered sugar, pumpkin pie spice, vanilla extract, and milk or heavy cream until smooth and creamy.
10. Once the rolls are out of the oven and slightly cooled, drizzle generously with the cream cheese frosting. Serve warm and enjoy!

Expert Tips

• Don’t overwork the puff pastry! The more you handle it, the less flaky it will be.
• Make sure your pumpkin puree isn’t too wet. If it is, drain off some of the excess liquid.
• For extra flavor, add a pinch of salt to the pumpkin filling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan puff pastry and a vegan cream cheese alternative. You can find both at most grocery stores these days.
• Gluten-Free Adaptation: Use gluten-free puff pastry. It might not be quite as flaky, but it’s a great option for those with gluten sensitivities.
• Spice Level: Adjust the amount of pumpkin pie spice to your liking. If you like things extra spicy, add a pinch of ground ginger or cloves.
• Fall/Thanksgiving Adaptation: My family loves adding chopped pecans or walnuts to the pumpkin filling for a little extra crunch and nutty flavor.

Serving Suggestions

These pumpkin swirl rolls are delicious on their own, but they’re even better with a cup of hot coffee or tea. They also pair perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re best enjoyed fresh, but they’ll still be tasty the next day!

FAQs

Let’s answer some common questions:

1. Can I make these pumpkin swirl rolls ahead of time? You can prepare the filling and roll up the pastry log ahead of time. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Bake just before serving.
2. What is the best way to thaw puff pastry? The best way is to thaw it in the refrigerator overnight. This helps it stay cold and prevents it from becoming sticky.
3. Can I freeze these pumpkin swirl rolls after baking? Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. Reheat in the oven or microwave.
4. What can I substitute for pumpkin pie spice? You can make your own by combining cinnamon, ginger, nutmeg, and cloves. A good starting point is 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
5. How do I prevent the filling from oozing out during baking? Make sure to seal the edges of the pastry log well when rolling it up. You can also lightly brush the edges with water before rolling.
6. Can I use a different type of sugar in the filling and frosting? Yes, you can! You can use granulated sugar instead of brown sugar in the filling, and confectioners’ sugar (powdered sugar) is best for the frosting.