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Pumpkin Puff Pastry Pull-Aparts

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My pumpkin puff pastry pull-aparts stack strips of cold puff pastry with a thin layer of spiced pumpkin and cinnamon sugar, then bake upright in a muffin pan until the layers are deeply golden and peel apart like a cinnamon roll. Use regular or gluten-free puff pastry, and finish with an optional powdered sugar drizzle.

Three pumpkin pastries with icing drizzle are stacked on a white plate with brown speckles, set on a wooden surface.
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A simple, dark spiral shape on a light gray background, reminiscent of the swirling motion seen in pumpkin soup being ladled into mini pumpkin bowls or gently garnished with puff pastry tops, formed by a single continuous line curving inward from the outer edge to the center.

A Cinnamon Roll Craving That Turned Into This Instead

These started with a cinnamon roll craving and zero interest in mixing and proofing a yeasted dough. I wanted something seasonal I could make with puff pastry instead, since I already reach for a sheet of it any time I want something that looks more impressive than the effort it takes, like my apple, cheddar, and sage pinwheels or my caramel apple tart. This time I wanted the pastry to peel apart in layers the way a cinnamon roll does, and that’s exactly what this recipe turned into.

My whole family loved these. They’re easy and fun to make, and the texture and flavor are definitely similar to cinnamon rolls, just with a pumpkin pie twist!

Kristen Wood
Enjoy!
~Kristen
A hand holding a small pumpkin pastry with icing, with more rolls on a plate in the background on a wooden table.

Pumpkin, Pastry, and Sugar Swaps

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. The filling here already has brown sugar and pumpkin pie spice, so pie filling would double up on both.
  • Puff pastry: Regular or gluten-free both work. Keep it thawed but still cold so it stays easy to stack. Sweet Loren’s makes an excellent gluten-free and vegan puff pastry!
  • Tapioca starch or cornstarch: Use whichever one you have. Both go into the pumpkin filling in the same amount.
  • Sugar of choice: This goes into the cinnamon sugar. I like coconut sugar, but granulated or any other sugar you prefer will do.
Four puff pastry pull aparts with icing are stacked on a white speckled plate, set on a wooden surface.

Tips for Flaky Layers and Easy Release

  • Work with the pastry cold. If it feels soft after you’ve stacked and cut it, refrigerate the whole muffin pan for 10 minutes before baking.
  • Don’t skip greasing the muffin cups. This is how your prevent any pastries sticking to the pan due to caramelized sugar.
  • If the tops brown too quickly, loosely cover the pan with foil for the last few minutes.
Four pumpkin puff pastries with icing are arranged on a white plate atop a wooden surface.

What to Sip With These Pull-Aparts

  • Serve warm alongside a mug of my Spanish hot chocolate, which is thick enough for dunking.
  • Pour a mug of ruby hot chocolate for a pink, berry-leaning pairing with the pumpkin and cinnamon.
  • Brew a pot of cinnamon tea to sip alongside, since it echoes the cinnamon sugar.
  • Enjoy one warm with the icing as a weekend breakfast pastry, or skip the icing for a less sweet snack.
Close-up of a pumpkin spice pastry with icing drizzled on top, placed on parchment paper with printed text.

More Delicious Pumpkin Recipes You Might Like

Three cinnamon rolls with icing drizzle are stacked on a white plate with brown speckles, set on a wooden surface.

Pumpkin Puff Pastry Pull-Aparts with Cinnamon Sugar

Author: Kristen Wood
299kcal
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Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Thin layers of spiced pumpkin pie filling and cinnamon sugar are stacked between strips of puff pastry, baked upright in a muffin pan, and finished with an optional powdered sugar icing. They peel apart like cinnamon rolls with no dough to make, and work with regular or gluten-free puff pastry.
Servings 6 pastries
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

Pumpkin Filling
  • 1/4 cup pumpkin purée
  • 2 tablespoons brown sugar or coconut sugar
  • 1 teaspoon tapioca starch or cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
Pastries
  • 1 sheet puff pastry thawed if frozen, but still cold; regular or gluten-free
  • 2 tablespoons sugar of choice I like to use coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon melted butter plus more for greasing; regular or dairy-free
Optional Icing
  • 1/4 cup powdered sugar
  • 1 teaspoon milk of choice plus more as needed
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Method

  1. Preheat the oven to 400°F. Generously grease six cups of a standard muffin pan with melted butter or oil.
    A muffin tin with several cups brushed with oil or butter, a silicone pastry brush resting in one of the cups, on a wooden surface.
  2. In a small bowl, mix the pumpkin purée, brown sugar, tapioca starch or cornstarch, pumpkin pie spice, vanilla, and salt until completely smooth.
    A white mixing bowl with a reddish-brown paste and a metal spoon, on a wooden surface.
  3. In another small bowl, combine the sugar and cinnamon.
    A white mixing bowl containing various dry baking ingredients, including cocoa powder, sugar, and baking powder, sits on a wooden surface.
  4. Unfold the cold puff pastry, then spread the pumpkin mixture over the pastry in a very thin, even layer, leaving approximately 1/2 inch uncovered around the edges. Sprinkle approximately half of the cinnamon sugar over the pumpkin.
    A thick layer of reddish-brown paste is spread unevenly on parchment paper placed on a wooden surface.
  5. Cut the pastry into four equal long strips. Carefully stack the strips on top of one another with the pumpkin sides facing upward.
    Sheet of pastry dough partially rolled with a layer of reddish-brown filling, sitting on a sheet of parchment paper on a wooden surface.
  6. Cut the stacked pastry crosswise into six equal pieces.
    Several rectangular pieces of flatbread with a red-brown spread are arranged in a row on parchment paper atop a wooden surface.
  7. Place each stack upright in a prepared muffin cup so that the visible layers face upward. Gently fan the top layers with your fingers.
    A muffin tin holds several stacks of alternately layered dough and filling, some placed in separate cups, in bright lighting.
  8. Brush the exposed pastry lightly with melted butter. Sprinkle with the remaining cinnamon sugar.
    Close-up of cannoli shells filled with cream and topped with cocoa powder in a dark muffin tin on a wooden surface.
  9. If the pastry has become soft during assembly, refrigerate the entire muffin pan for 10 minutes before baking.
  10. Bake for 25 minutes, or until the pastries are deeply golden and the centers no longer look doughy.
    Slices of cooked bacon arranged in a muffin tin, each compartment holding a portion. The bacon appears crispy and seasoned, with some grease visible on the tray.
  11. Let the pastries cool in the pan for 5 minutes. Run a thin knife around the edges and remove them while still warm so the caramelized sugar doesn’t stick to the pan.
  12. For the optional icing, whisk the powdered sugar with 1 teaspoon of milk, adding more milk as needed until the icing is thick but drizzleable. Drizzle over the pull-aparts before serving. Enjoy!
    Four cinnamon rolls with icing are placed on a sheet of printed parchment paper, viewed from above in bright lighting.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven or air fryer for 5 to 8 minutes to re-crisp the layers. A microwave will warm them through but leaves the pastry soft rather than flaky.
Freeze the baked and cooled pastries in an airtight container for up to 1 month. Thaw in the refrigerator, then reheat in the oven to restore the layers. I would not recommend freezing them unbaked, since the filling can make the layers soggy as they thaw.
To make this vegan, use vegan puff pastry and vegan butter.
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Nutrition

Serving1pastryCalories299kcalCarbohydrates33gProtein3gFat18gSaturated Fat5gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.1gCholesterol5mgSodium168mgPotassium55mgFiber1gSugar13gVitamin A1649IUVitamin C1mgCalcium16mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a freelance journalist whose articles are syndicated to The Associated Press Wire.

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