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Pumpkin Rolls

Pumpkin Rolls

Copper Chef 11" Deep Dish Casserole Pan 

Recipe Type: Dessert

Servings: 9


  • 1 store bought sheet puff pastry, large
  • 0.666667 cup pumpkin pix mix
  • 1 cup pecans, rough chopped
  • 1 egg, beaten for egg wash
  • 2 ounce cream cheese
  • 1 tablespoon whole milk
  • 1 cup confectioners sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon orange sanding sugar


Preheat the oven to 400 degrees. Place the puff pastry longways horizontally on a large wooden cutting board. Use an offset spatula to spread the pumpkin pie mix over the dough, leaving a half-inch clearance at the top. Sprinkle the pecans over the pumpkin spread. Brush the exposed half-inch dough strip with the egg wash. Loosely roll the roll starting with the side closest to you. Cut the roll into 9 equal pieces. Place the pinwheels in a Copper Chef, filling side up. Bake until golden brown, about 40-1 hr minutes. To make the glaze, combine all ingredients in a medium-sized bowl until smooth. Generously spoon the glaze over the hot pumpkin rolls. Garnish with orange sanding sugar. Serve warm.