Pumpkin Strudel

Pumpkin Strudel ~

Puff pastry dough is layered with pumpkin, pecans, and savory spices of the season then baked until golden.

Where are the pumpkin lovers? Autumn is officially here and it’s time for all the fall flavors!

I like this recipe because it feels like a great way to ease into the holiday season.

It tastes like pumpkin pie wrapped in puff pastry. This allows you to indulge in the spirit of pumpkin pie without going into full-on Thanksgiving pie baking mode.

How to Serve Pumpkin Strudel

• This pumpkin strudel is best served slightly warm to room temperature.

• You can serve it as a dessert or as a breakfast or brunch pastry with tea or coffee.

Ingredients for Pumpkin Strudel

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon, divided
• 3/4 cup canned pumpkin
• 1/4 cup light brown sugar, packed
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 sheet frozen puff pastry, thawed
• 1/4 cup pecans, chopped, divided

How to Make Pumpkin Strudel

• STEP ONE: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• STEP TWO: In a small bowl, stir together the granulated sugar and 1/4 teaspoon cinnamon. Set aside.
• STEP THREE: Into a medium bowl, add the pumpkin, brown sugar, remaining 1/4 teaspoon cinnamon, ginger, and nutmeg. Mix well to combine.
• STEP FOUR: Onto the lined baking sheet, carefully unfold the puff pastry sheet.
• STEP FIVE: Spread 1/2 of the pumpkin mixture to cover the middle third of the puff pastry sheet. Sprinkle with half of the pecans.
• STEP SIX: Fold the left side of the puff pastry over the middle sectipn. Spread the remaining pumpkin mixture to cover the new pastry layer. Sprinkle with the remaining pecans.
• STEP SEVEN: Fold the third of the pastry to the right over across the middle, stretching the dough slightly just until it reaches the bottom of the other side. Press the dough together to make a seal. Do not seal the ends.
• STEP EIGHT: Cut 6 evenly-spaced 1-inch slits in the top of the dough.
• STEP NINE: Sprinkle evenly with 1/2 of the cinnamon sugar mixture.
• STEP TEN: Bake for 25 minutes, until golden.
• STEP ELEVEN: Remove from the oven and sprinkle with the remaining cinnamon sugar mixture. Set the baking sheet on a cooling rack.
• STEP TWELVE: When the strudel is cool enough to handle, using the slits on top as a guide, slice and serve warm or room temperature.

Storage

• Leftovers should be stored, covered, in the refrigerator.

More Pumpkin Recipes You’ll Love!

• Pumpkin Brownie Pie
• Vegan Thanksgiving Pumpkin Pie
• Curried Pumpkin Soup
• Pumpkin Pecan Waffles
• Vegan Pumpkin Lasagna Rollups
• Sweet and Salty Pumpkin Seeds

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Pumpkin Strudel

Serve this tasty, seasonal treat as dessert, breakfast, or brunch!

5 from 20 votes

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American, European

Keyword: breakfast, brunch, dessert, pumpkin, vegan, vegetarian

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon divided
• 3/4 cup canned pumpkin
• 1/4 cup light brown sugar packed
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 sheet frozen puff pastry thawed
• 1/4 cup pecans chopped, divided

Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a small bowl, stir together the granulated sugar and 1/4 teaspoon cinnamon. Set aside.
• Into a medium bowl, add the pumpkin, brown sugar, remaining 1/4 teaspoon cinnamon, ginger, and nutmeg. Mix well to combine.
• Onto the lined baking sheet, carefully unfold the puff pastry sheet.
• Spread 1/2 of the pumpkin mixture to cover the middle third of the puff pastry sheet. Sprinkle with half of the pecans.
• Fold the left side of the puff pastry over the middle sectipn. Spread the remaining pumpkin mixture to cover the new pastry layer. Sprinkle with the remaining pecans.
• Fold the third of the pastry to the right over across the middle, stretching the dough slightly just until it reaches the bottom of the other side. Press the dough together to make a seal. Do not seal the ends.
• Cut 6 evenly-spaced 1-inch slits in the top of the dough.
• Sprinkle evenly with 1/2 of the cinnamon sugar mixture.
• Bake for 25 minutes, until golden.
• Remove from the oven and sprinkle with the remaining cinnamon sugar mixture. Set the baking sheet on a cooling rack.
• When the strudel is cool enough to handle, using the slits on top as a guide, slice and serve warm or room temperature.

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