Pumpkin Pull-Apart Roll
Published
Published
Puff pastry is wrapped around a pumpkin puree-sugar filling and nutty pecans, then drizzled with a vanilla glaze in this Pumpkin Pull-Apart Roll. Every bite is filled with warm pumpkin pie flavor. It’s easy to make and a perfect warm, sweet treat for fall.
Love all things pumpkin pie? Don’t miss our Pumpkin Pecan Crescent Rolls and Mini Pumpkin Pies.
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Easy Pumpkin Puff Pastry Recipe
Pumpkin is one of my favorite fall flavors. Though it’s typically associated with Thanksgiving, I love having canned pumpkin puree in the pantry all the time to experiment with pumpkin-flavored everything all season long.
This Pumpkin Pull-Apart Roll features a pumpkin puree filling, topped with pumpkin pie spice, granulated sugar, and pecans. All rolled in a flaky puff pastry crust for an easy fall treat.
While this pumpkin puff pastry recipe makes a great dessert, it’s equally amazing paired with a cup of coffee in the morning, enjoyed as an afternoon pick-me-up, or any other time that pumpkin craving hits!
What You’ll Need
Pretty simple ingredients are needed to make this delicious pull-apart bread.
(Scroll below to the printable recipe card for details and measurements.)
- Puff pastry: Thaw the pastry prior to beginning the recipe.
- Granulated sugar: To sweeten the filling.
- Pumpkin pie spice: I use my homemade pumpkin pie spice with just 5 ingredients, but store-bought is totally fine, too.
- Pumpkin puree: Make sure you use 100% pumpkin puree, NOT pumpkin pie filling. You’ll be using 1 cup of the puree, not the full can.
- Chopped pecans: Adds a nice crunch to the pumpkin roll.
- Egg: Used to make an egg wash for the pastry.
- Milk: Just a splash of your preferred dairy milk.
- Decorator’s sugar: Large sugar crystals that add a sparkle, extra sweetness, and textural crunch to the roll.
- For the glaze: The sweet topping is made with just powdered sugar, whole milk, and a splash of vanilla.
How to Make Pumpkin Pull-Apart Roll
Making this pumpkin puff pastry dessert is surprisingly easy! It can be prepared and ready to eat in just under an hour.
(Don’t miss the printable recipe card below for all the details.)
- Assemble the puff pastry. Combine sugar and pumpkin pie spice in a small bowl. Roll out puff pastry on a lightly floured surface. Spread half of the pumpkin puree over the pastry, leaving a border, top with 1/2 of the sugar mixture and sprinkle with pecans. Roll tightly into a long log. Repeat with the other pastry and remaining ingredients.
- Bake. Make slits in the log about 1/2 inch apart and 3/4 of the way through, leaving the bottom intact. Fan out the top piece and alternate sides to create a zig-zag pattern. Brush with the egg wash and sprinkle with decorator’s sugar. Bake for 18-20 minutes.
- Make the glaze. Whisk together the glaze ingredients, adjusting as necessary for desired consistency.
- Serve. Let the pastry cool for 10 minutes. Serve with the glaze as a dip or drizzled on top.
Tips for Success
Here are a few helpful tips for making this pumpkin pull-apart bread:
- Use all of the sugar mixture. The sugar and spice mixture might seem like a lot but use it all! You want that flavor and sweetness to this dish.
- Omit the pecans if necessary. I like the nice crunch and texture variance provided by the pecans but if you’re not a fan or serving to a group with nut allergies, you can easily omit them.
- Allow to cool before adding the glaze. If you choose to drizzle the glaze over the top of the loaf, be sure to allow it to cool for 15-20 minutes so that the glaze does not completely melt.
Proper Storage
This pumpkin pastry roll is best enjoyed right after baking but you can store leftovers in the fridge for a couple of days. Just reheat in the microwave. Unfortunately, this pumpkin dessert does not freeze well.
Serving Suggestions
You definitely want to serve this pumpkin pull-apart roll warm. It’s best when enjoyed immediately after baking, after it’s cooled just slightly.
You can either drizzle the glaze over the bread or serve it as a dip. If serving as a dip, you may want to make a little extra to ensure there’s enough, as it can be a little addictive!
Similar to pumpkin cinnamon rolls, this pull-apart pastry can be enjoyed for breakfast, dessert, or a snack anytime.
More Pumpkin Recipes:
- Pumpkin Pecan Crescent Rolls
- Pumpkin Cinnamon Rolls
- Mini Pumpkin Pies
- Pumpkin Fluff
- Pumpkin Spice Snowball Cookies
I hope you love this delicious and easy recipe โ be sure to give it a review below! Also donโt forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Pull-Apart Roll
Ingredients
- 2 sheets puff pastry, (thawed)
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree, (canned, 100% pumpkin puree – not pumpkin pie filling. 1 cup, not the entire can.)
- 1/2 cup chopped pecans
- 1 large egg
- splash of milk
- 1 tablespoon decorator's sugar
For the glaze dip
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 1/4 teaspoon vanilla
Instructions
- Preheat the oven to 375ยฐF. Line a sheet tray with parchment paper; set aside.
- In a small bowl stir together the sugar and pumpkin pie spice until combined, set aside.
- Roll out the puff pastry, working with one sheet at a time, on a lightly floured clean work surface to a 10×14 inch rectangle.
- Spread 1/2 cup of the pumpkin puree over the pastry, leaving a 1/2-inch border around the edges. Sprinkle 1/2 of the sugar mixture all over. Sprinkle half of the pecans on top.
- Start at one of the longer sides and roll tightly into a long log.
- Place on the parchment-lined baking sheet. Repeat with the second pastry and fillings.
- Taking kitchen shears or knives, make slits in the log about 1/2-inch apart. Cut about 3/4 of the way through, leaving the bottom intact. Fan out the top piece then go down the log and alternating between each piece, press it over to the side. It should look like a zig-zag pattern. Fan out the bottom piece.
- In a small bowl whisk together the egg and milk. Brush the pastries all over with the egg wash. Sprinkle the decoratorโs sugar on top.
- Bake for 18-20 minutes until golden brown.
- While the pastry is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla in a small bowl. Adjust quantities to get the desired consistency, if necessary.
- Let the pastry cool on the sheet tray for about 15 minutes before serving. Serve with the glaze as a dip or drizzle it on top.
- NOTE: For visual help, refer to the pictures within the article.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This was fun to make and delicious!
Felt ambitious this morning and decided to try this – yay pumpkin season! This was delicious and not nearly as difficult as I thought it would be. Thanks for sharing!