Pumpkin Pull

Warm, golden, and irresistibly gooey, Pumpkin Pull brings the flavors of fall right to your fingertips. These swirled pastries are layered with a spiced pumpkin filling, wrapped in flaky puff pastry, and topped with a caramelized sugar crust that shatters delicately with each bite. They’re the kind of treat that feels indulgent yet homey, perfect for cozy mornings, festive brunches, or sweet snacks any time of day.

What makes Pumpkin Pull stand out is the combination of textures and flavors—crispy on the outside, soft and creamy within, with hints of cinnamon, nutmeg, and brown sugar swirling together in a bite-sized roll. Whether you’re hosting a holiday gathering or just want a comforting breakfast idea, Pumpkin Pull delivers big on flavor with surprisingly little effort.

Why You’ll Love This Pumpkin Pull Recipe

• It uses convenient puff pastry, making the process quick and beginner-friendly.
• Perfect balance of sweetness and spice.
• Ideal for entertaining or easy family treats.
• Can be made ahead and reheated with excellent results.
• A versatile treat that works for breakfast, dessert, or coffee breaks.

Preparation Phase & Tools to Use

To create perfect Pumpkin Pull, a few essential tools make a big difference:

• Rolling Pin: Helps evenly roll out the puff pastry, ensuring consistent thickness for even baking.
• Pastry Brush: Key for brushing melted butter and egg wash onto the pastry, giving it that golden, glossy finish.
• Sharp Knife or Pizza Cutter: Needed for slicing the rolled dough cleanly without squishing the layers.
• Baking Sheet with Parchment Paper: Prevents sticking and ensures a crispy bottom.
• Mixing Bowl & Spoon: For combining your pumpkin filling ingredients easily and evenly.

Having these tools on hand will make the prep smoother and help you achieve a professional-quality result every time.

Preparation Tips

Let your puff pastry thaw just enough so it’s pliable but still cold—this prevents it from becoming sticky or hard to handle. When spreading the filling, leave a small border along the edges to avoid overflow during rolling. Roll the dough tightly but not too firm, as you want the layers to remain airy. After slicing, chill the rolls for about 10 minutes before baking if they seem too soft; this helps maintain their shape and enhances puff. Lastly, don’t skip the egg wash and sugar sprinkle—it creates that irresistible caramelized crust on top.

Ingredients for this Pumpkin Pull Recipe

• 1 sheet puff pastry, thawed but still cold
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup brown sugar, packed
• 2 tablespoons granulated sugar (plus more for topping)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves (optional, for extra spice)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1 egg, beaten (for egg wash)
• Optional: chopped pecans or walnuts, for extra crunch
• Optional: coarse sugar or sanding sugar for garnish

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Step 1: Prepare the Pumpkin Filling

In a medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, salt, and melted butter. Stir until the mixture is smooth and well-blended. Set aside to allow the flavors to meld while you prepare the pastry.

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Step 2: Roll Out the Puff Pastry

Lightly flour your work surface and gently roll out the thawed puff pastry sheet into a rectangle, about 10×12 inches. Be sure to maintain an even thickness throughout for uniform baking.

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Step 3: Spread the Filling

Using a spatula or the back of a spoon, evenly spread the prepared pumpkin mixture over the entire surface of the pastry, leaving about a 1/2-inch border along all sides. If desired, sprinkle chopped nuts on top of the filling.

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Step 4: Roll and Slice

Starting from one of the long sides, tightly roll the pastry into a log. Seal the edge by gently pressing it closed. Use a sharp knife or pizza cutter to slice the log into 1-inch thick pieces (you should get about 8-10 rolls).

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Step 5: Arrange on Baking Sheet

Line a baking sheet with parchment paper. Place each roll spiral-side up, spacing them slightly apart to allow for expansion. If the dough has softened too much, refrigerate the rolls for 10–15 minutes to help them hold their shape better.

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Step 6: Egg Wash and Sugar Topping

Brush the tops and edges of each roll with beaten egg. Sprinkle a generous pinch of granulated or coarse sugar on top to enhance the crunch and caramelization.

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Step 7: Bake

Preheat your oven to 375°F (190°C). Bake the rolls for 20–25 minutes or until puffed, golden brown, and the edges are crisp. The filling should be bubbling slightly and the pastry should be fully cooked through.

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Step 8: Cool and Serve

Allow the Pumpkin Pull rolls to cool for 5–10 minutes on the baking sheet before serving. They’re best enjoyed warm but also taste great at room temperature. For an extra indulgent touch, drizzle with cream cheese glaze or maple icing.

Notes

Pumpkin Pull is a fantastic seasonal recipe that’s both versatile and forgiving. You can easily double the batch if serving a crowd or freeze half for a later treat. Feel free to customize the spice level by adjusting the amount of cinnamon, nutmeg, or cloves to suit your taste. If you want to make it extra indulgent, add a handful of mini chocolate chips or drizzle with cream cheese glaze after baking.

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Watch Out for These Mistakes While Cooking

• Using warm puff pastry: Always keep your pastry chilled until ready to use. Warm dough becomes sticky and won’t puff properly.
• Overfilling: Too much filling can leak out and burn during baking. Stick to the recommended amounts.
• Cutting uneven rolls: Use a sharp knife to make even slices, ensuring they all bake uniformly.
• Skipping the egg wash: This step adds color and helps the sugar stick, giving that delicious, golden crust.
• Overbaking: Watch closely near the end of baking time. The rolls should be puffed and golden, not dark brown.

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Storage Instructions

Store any leftover Pumpkin Pull rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, pop them in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds. These rolls also freeze well—place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. They’ll keep in the freezer for up to 2 months. Reheat from frozen in the oven for best texture.

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Estimated Nutrition

Per roll (based on 10 servings):

• Calories: ~185 kcal
• Carbohydrates: 21g
• Sugar: 9g
• Fat: 10g
• Saturated Fat: 3.5g
• Cholesterol: 18mg
• Sodium: 115mg
• Protein: 2g
• Fiber: 1g

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Frequently Asked Questions

Can I use homemade pumpkin puree?

Yes! Just make sure it’s well-drained and not too watery to avoid soggy pastry.

Can these be made ahead of time?

Absolutely. Prepare and slice the rolls, then refrigerate overnight. Bake fresh the next morning.

Can I freeze Pumpkin Pull?

Yes, both baked and unbaked rolls can be frozen. Freeze unbaked rolls individually, then bake directly from frozen, adding 5–7 minutes to the bake time.

What other fillings can I use?

You can try apple butter, cinnamon sugar with butter, Nutella, or even a savory mix like pesto and cheese.

Do I have to use puff pastry?

Puff pastry gives the best texture, but crescent dough or even pie crust can be substituted in a pinch.

How do I make a glaze for topping?

Mix 1/2 cup powdered sugar with 1–2 tablespoons milk or maple syrup. Drizzle over cooled rolls.

Can I use pumpkin pie spice instead of individual spices?

Yes, use about 1.5 to 2 teaspoons of pumpkin pie spice to replace the cinnamon, nutmeg, ginger, and cloves.

Why are my rolls soggy at the bottom?

This can happen if too much filling is used or if they’re underbaked. Make sure to bake until golden and use parchment paper for airflow.

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Conclusion

Pumpkin Pull is the kind of recipe that turns simple ingredients into something magical. It’s easy enough for a weekday morning and special enough for a holiday brunch. With flaky pastry, cozy pumpkin spice, and a crisp sugar finish, it hits all the right notes for fall comfort food. Whether you’re baking for guests or treating yourself, this is one sweet roll that’s worth making again and again.

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