Puff Pastry Pumpkin Rolls are made with a warm, sweet pumpkin pie filling rolled up in soft, flaky puff pastry dough. A spiced cream cheese frosting tops these rolls perfectly.
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Puff Pastry Pumpkin Rolls are an easier, quicker way to make this seasonal spin on classic cinnamon rolls.
A warmly spiced pumpkin filling is spread onto store-bought puff pastry dough and rolled into a log before being sliced into individual rolls.
After the rolls come out of the oven, a cream cheese frosting is spread on top so that it melts into all the grooves to add even more sweetness to every bite. Pair them with your favorite pumpkin spice latte for the best seasonal treat!
Love how easy puff pastry rolls are to make? Try these equally as easy Puff Pastry Apple Cinnamon Rolls and more classic Puff Pastry Cinnamon Rolls too!
Why This Recipe Works
Using puff pastry dough makes this pumpkin rolls recipe much easier (and quicker!) than making a yeast-based, sweet dough.
They have the classic fall flavor of pumpkin spice in a delicious pastry that can be enjoyed for breakfast with coffee, as a mid-day pick-me-up or a late night snack.
These pumpkin rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
Step-By-Step Instructions
Ingredients
Pumpkin Rolls
- 2 sheets puff pastry dough (thawed)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar (packed)
- 2 teaspoons Pumpkin Pie Spice
- 3 tablespoons butter (melted)
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 1/8 teaspoon Pumpkin Pie Spice
- whole milk (if needed)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set your puff pastry out to thaw at least an hour ahead of time. Also set out the butter and cream cheese for the frosting. This will make it much easier to blend.
Preheat your oven to 400°F.
Line a 9×13 inch baking pan (or equivalent) with parchment paper or grease just the bottom of the pan.
Create!
Roll out the puff pastry sheets onto a lightly floured surface just enough to get the creases out and even out the edges, if needed.
Brush both sheets to the edge with the melted butter, leaving just a little bit of butter to seal the dough once it’s rolled up.
Whisk together the pumpkin puree, brown sugar and pumpkin pie spice until evenly blended.
Spread a thin layer of half of the pumpkin mixture onto each of the puff pastry sheets, leaving about a 1-inch border. The pumpkin will spread some as it’s rolled so leaving a border gives it some room to spread.
Roll the shorter end of the dough from one side to the other. Brush the edge with the remaining butter to help seal it.
Cut about 1/4-inch off of the ends of the roll, then cut the roll in half with a sharp knife. Cut each half into 3 equal size rolls and place into the prepared baking dish about 1-inch apart. Repeat with the second sheet of dough.
Bake for 20-25 minutes or until the rolls have puffed up and the bottoms are lightly browned.
To make the frosting, combine the powdered sugar, cream cheese, butter, vanilla extract and pumpkin pie spice in a mixing bowl. Beat on low, then medium speed until well combined.
Add milk, as needed to thin frosting to the desired thickness. If using milk, add 1-2 teaspoons at a time. If you do end up thinning it too much, you can add more powered sugar.
Spread the frosting over the warm pumpkin rolls.
Present!
Serve warm.
Tips and Techniques
- Milk only needs to be added to the frosting, if it turns out too thick. Add milk 1-2 teaspoons at a time until the desired consistency is reached.
- Pumpkin rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
- It’s best to store leftover pumpkin rolls and frosting separately, when possible. Store in an airtight container in the refrigerator. Consume within 3 days. To rewarm, heat in the microwave for about 30 seconds on in the oven set at 350°F for 5 minutes.
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Puff Pastry Pumpkin Rolls
Ingredients
Pumpkin Rolls
- 2 sheets puff pastry dough (thawed)
- 3 tablespoons butter (melted)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar (packed)
- 2 teaspoons Pumpkin Pie Spice
Cream Cheese Frosting
- 1/2 cup powdered sugar
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 1/8 teaspoon Pumpkin Pie Spice
- whole milk (if needed)
Instructions
Pumpkin Rolls
- Preheat oven to 400°F. Line a 9×13 inch baking pan (or equivalent) with parchment paper or grease just the bottom of the pan.
- Roll out the puff pastry sheets onto a lightly floured surface just enough to get the creases out and even out the edges, if needed.2 sheets puff pastry dough
- Brush both sheets to the edge with the melted butter, leaving just a little bit of butter to seal the dough once it’s rolled up.3 tablespoons butter
- Whisk together the pumpkin puree, brown sugar and pumpkin pie spice until evenly blended.1 cup pumpkin puree, 1/4 cup brown sugar, 2 teaspoons Pumpkin Pie Spice
- Spread a thin layer of half of the pumpkin mixture onto each of the puff pastry sheets, leaving about a 1-inch border.
- Roll the shorter end of the dough from one side to the other. Brush the edge with the remaining butter to help seal it.
- Cut about 1/4-inch off of the ends of the roll, then cut the roll in half with a sharp knife. Cut each half into 3 equal size rolls and place into the prepared baking dish about 1-inch apart. Repeat with the second sheet of dough.
- Bake for 20-25 minutes or until the rolls have puffed up and the bottoms are lightly browned.
Cream Cheese Frosting
- To make the frosting, combine the powdered sugar, cream cheese, butter, vanilla extract and pumpkin pie spice in a mixing bowl. Beat on low, then medium speed until well combined.1/2 cup powdered sugar, 4 ounces cream cheese, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/8 teaspoon Pumpkin Pie Spice
- Add milk, as needed to thin frosting to the desired thickness. If using milk, add 1-2 teaspoons at a time. If you do end up thinning it too much, you can add more powered sugar.whole milk
- Spread the frosting over the warm pumpkin rolls.
- Serve warm.
Notes
- Milk only needs to be added to the frosting, if it turns out too thick. Add milk 1-2 teaspoons at a time until the desired consistency is reached.
- Pumpkin rolls can be frozen before baking them. Thaw them overnight in the refrigerator before baking as directed.
- It’s best to store leftover pumpkin rolls and frosting separately, when possible. Store in an airtight container in the refrigerator. Consume within 3 days. To rewarm, heat in the microwave for about 30 seconds on in the oven set at 350°F for 5 minutes.
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