It’s officially Fall. You no what that means, right? PUMPKIN EVERYTHING!
This is that time of year where every food blog has like 47 new ways you may or may not thought of to use pumpkin, and everyone waxes on and on about their love for the orange squash while jumping up and down internally. And, um, if you know me, you know you’re going to get the same crap over here, haha. Which, I guess could be terrible or excellent depending upon your stance on things like pumpkin soup, muffins, breads, granola, and cookies… (and that’s just the tip of the iceberg).
Because yes, I couldn’t be a more predictable Fall fanatic. I’m going to go on and on about how much I love chai lattes, how I literally can’t even with snuggly sweaters by the fire place, and I’ll definitely mention changing leaves, scarves, and boots one too many times. You can’t say I didn’t warn you though, right?
This is the first (of probably too many…) pumpkin recipes I’m sharing with you guys, this season, and it is not only crazy delicious, but ridiculously easy. Unwrapping some thawed puff pastry, whirring a few things in the food processor, and spreading a nice thick layer on is about all the effort this requires. I will warn you that things can get a little goopy and messy when you’re rolling the whole thing up, but I wanted these spirals jam-packed with filling. Once you taste the filling (of which I maybe had 13 fingerfuls of…), it will all be oh-so-clear. It’s pumpkin cheesecakey, and a little too perfect with the buttery, flakey puff pastry.
I sprinkled them with a good helping of powdered sugar solely because it looks prettier. I’m vain about my food, what can I say?
Know what these go great with? Can you guess what I’m about to say? CHAI LATTES! They’re also excellent with your morning coffee, or really with anything at anytime. (Also, that owl mug is my favorite for Fall. It’s so cute!)
I like things that are most definitely desserty, but that you convince yourself you can get away eating for breakfast. It’s like a little white lie you tell yourself. These are one of those things 😀
Yield: about 10 spirals
- 14 oz. package puff pastry, thawed (I like the Dufour brand)
- 1 cup pure pumpkin puree
- 8 oz. block cream cheese (I like the 1/3-less fat variety called Neufchatel)
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 2/3 cup packed dark brown sugar
- 1 large egg
- confectioners' sugar, to dust
- Preheat your oven to 400 degrees. Line a couple baking sheets with silicone baking mats, or parchment paper.
- Lay the puff pastry out on a lightly floured work surface. You may want to use a rolling pin to roll it even.
- In a food processor, process together the pumpkin, cream cheese, salt, pumpkin pie spice, and sugar until smooth. Add in the egg and pulse to combine.
- Spread the filling over the puff pastry. (You may choose to not use quite all of it, as I did and it kinda squished out a bit as I rolled it.)
- Roll the dough up tightly (roll so that your finished roll is the width of the shorter side of the rectangle).
- Using some (non-mint!) dental floss, slice the roll into 1" to 1 and 1/2"-thick disks. (If you're wondering how to do this, see the instruction in this post.)
- Place onto the lined baking sheet s a few inches apart. (I used a knife to pick the rolls up from the bottom and transfer them to the baking sheet to ensure they held their shape.)
- Bake for 30 to 40 minutes until the pastry is cooked and browned.
- Allow to cool for a few minutes before dusting with confectioners' sugar, and serving!