“An elegant pumpkin dessert from Chef Marcel Cocit and Pillsbury, from the Macy's Thanksgiving Day Parade broadcast. Posted here for safekeeping - I haven't tried it yet, but certainly plan to! Note: this recipe makes 2, and I'm guessing on the total number of servings until I do make it.”
READY IN:
1hr
SERVES:
12
YIELD:
2 rolls
UNITS:
US

Ingredients Nutrition

  • 1 (4 ounce) package cream cheese
  • 1 egg yolk
  • 1 egg yolk (mixed with some water for an egg wash)
  • 13 cup granulated sugar, plus more for sprinkling dough
  • 1 teaspoon vanilla
  • 12 teaspoon ground cinnamon
  • 12 cup canned pumpkin (not pumpkin pie mix)
  • 14 cup miniature semisweet chocolate chips
  • 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on package (2 crusts)
  • 12 cup pecans, chopped and toasted
  • powdered sugar, for topping

Directions

  1. Preheat oven to 375°F and line a large cookie sheet with parchment paper.
  2. In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.
  3. Stir chocolate chips into cream cheese mixture and chill 10 minutes.
  4. On a cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and half of the pecans, then spread half of cream cheese mixture in a strip across top of crust.
  5. Starting at filled edge, roll dough into a log and place log on cookie sheet. Repeat with remaining crust and filling to make a second roll.
  6. Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.
  7. Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar.

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