Pumpkin Pie Roll-Ups

Bring the cozy warmth of autumn into your kitchen any time of year with these incredibly crisp, delightfully sweet pumpkin pie roll-ups. By wrapping a perfectly spiced pumpkin filling inside ultra-flaky tortillas, you get all the nostalgic flavors of a classic holiday pie with a fraction of the effort and a satisfying crunch in every bite.

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 12 minutes

Ingredients

• 4 Rise & Puff tortillas
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 large egg (beaten, for egg wash)
• 2 tablespoons cinnamon sugar topping: (Mix 1 ½ tablespoons white sugar + ½ tablespoon ground cinnamon)
• Whipped cream (optional)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Pumpkin Filling: In a medium mixing bowl, combine the pumpkin puree, packed brown sugar, and ground cinnamon. Stir thoroughly until the sugar is fully dissolved and the mixture is completely smooth.
3. Assemble the Roll-Ups: Lay the Rise & Puff tortillas flat on a clean work surface. Evenly divide the pumpkin filling among the tortillas, spreading it into a thin, even layer while leaving about a half-inch border around the edges to prevent leakage.
4. Roll Tightly: Carefully roll each tortilla up tightly from one end to the other, creating a uniform log shape.
5. Apply Egg Wash & Topping: Whisk the egg in a small bowl. Arrange the roll-ups seam-side down on your prepared baking sheet. Lightly brush the top and sides of each roll-up with the beaten egg. This helps the tortillas crisp up beautifully and ensures the topping sticks. Immediately sprinkle the cinnamon sugar generously over the top.
6. Bake until Golden: Place the baking sheet in the oven and bake for 12 minutes. Watch for the tortillas to turn a deep golden brown and get perfectly crisp.
7. Serve Warm: Remove from the oven and let them cool for 2 to 3 minutes (the filling will be very hot). Serve warm alongside a generous dollop of whipped cream for dipping or topping.

Chef's Tips

• For a Thicker Filling: If your pumpkin puree feels a bit too loose or watery, whisk 1 teaspoon of cornstarch directly into the pumpkin and sugar mixture before rolling. This ensures the filling holds its shape beautifully and doesn't leak during baking.
• Mind the Border: Resist the urge to overfill the tortillas! Keeping a clean half-inch border around the edges makes rolling much easier and prevents the filling from squeezing out of the sides as the tortilla puffs up.
• Smart Storage for Leftover Pumpkin: Don't let the rest of the pumpkin can go to waste! Freeze leftovers in a Ziploc bag (or portion it into ice cube trays first for easy measuring) for up to 3 to 6 months. When thawed, these convenient 1-to-2 tablespoon portions are perfect for stirring directly into morning oatmeal, blending into smoothies, or swirling into savory dishes like marinara sauce and mac and cheese for a velvety, nutritious boost.

Creating a Cohesive Meal

While these roll-ups make a spectacular dessert or sweet breakfast pastry, they can easily anchor a beautiful, balanced brunch. Pair them with a savory main dish, like a fluffy spinach and feta frittata, to balance out the sweetness of the pumpkin and brown sugar. Complete the spread by serving it alongside a bright, acidic side dish like a fresh citrus and arugula salad tossed in a light vinaigrette. This simple addition cuts through the richness of the pastry and whipped cream, creating a fully rounded, restaurant-quality meal right at home.