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!
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Servings: 6
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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Natalia
All the stars. Everything you like in a recipe: handful of ingredients, simple quick prep, and really delicious. Well done – now bookmarked as my go to!
Chris
Oh my gosh! This recipe was a hit! I made it the other day and everyone loved it! In my family, it is a tradition to prepare apple strudel, so this one was a huge success! Thank you for this incredible recipe!
Kayla DiMaggio
This vegan pumpkin strudel was SO good! I loved all the pumpkin flavor and loved how easy it was to make! Too easy, now I will be making this all the time!
Andrea White
Yum! What a perfect festive recipe!
Joshua
Wonderful pumpkin strudel recipe! I will be making this for my family again and again. It’s very quick to prepare and tastes great
Anaiah
This pumpkin strudel is my new go-to dessert for all of my upcoming work potlucks. It’s delicious and super simple to make with puff pastry. I love it!
Lorelei
When/ where does the other 1/4 tsp of cinnamon go? I read the recipe 5 times and didn’t see so left it out but still delicious!
thiswifecooks
Step 3. I’ve updated the recipe to make it more clear.😊