Fall Party Food Buffet Pumpkin Pinwheels Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup finely chopped pecans or walnuts
- 1/2 cup dried cranberries
- 4 large flour tortillas (10-inch size)
- Optional: 1/4 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, maple syrup, and pumpkin pie spice. Use a hand mixer or a sturdy whisk to blend until the mixture is completely smooth and uniform in color.
- Using a spatula, gently fold in the finely chopped pecans and dried cranberries. Ensure they are evenly distributed throughout the cream cheese mixture so every bite has a bit of crunch and sweetness.
- Lay the flour tortillas flat on a clean work surface. Divide the pumpkin mixture evenly among the four tortillas. Use an offset spatula or the back of a spoon to spread the filling to the very edges, leaving just a tiny margin to prevent too much oozing when rolling.
- Roll each tortilla up tightly, starting from one end. Try to keep the roll as firm as possible without tearing the tortilla. Wrap each individual roll tightly in plastic wrap to help it maintain its circular shape.
- Place the wrapped rolls in the refrigerator for at least 1 to 2 hours. Once chilled, remove the plastic wrap and use a sharp serrated knife to slice the rolls into 1-inch thick rounds. Discard the uneven ends or snack on them while you work!