Fall Party Food Buffet Pumpkin Pinwheels
- Cook Time: 15 minutes
- Total Time: 15 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 honey
- 1 teaspoon pumpkin pie spice
- 1/2 cup finely chopped pecans or walnuts
- 1/3 cup dried cranberries, chopped
- 4 large flour tortillas (burrito size)
- Optional: A pinch of salt to balance the sweetness
Instructions
- In a medium-sized mixing bowl, combine the softened cream cheese, pumpkin puree, maple syrup, and pumpkin pie spice. Use a hand mixer or a silicone spatula to blend until the mixture is smooth and the color is uniform.
- Fold in the chopped pecans and the dried cranberries. Use a spoon to ensure the nuts and fruit are evenly distributed throughout the pumpkin cream cheese base so every bite has a bit of crunch and chew.
- Lay your flour tortillas flat on a clean work surface or cutting board. Divide the pumpkin mixture equally among the four tortillas. Use an offset spatula to spread the filling in an even layer, leaving about a half-inch border around the edges.
- Starting from one side, roll each tortilla up as tightly as possible without squeezing the filling out. Wrap each roll tightly in plastic wrap. Place the rolls in the refrigerator for at least one hour to allow the filling to firm up.
- Once chilled, remove the rolls from the plastic wrap. Use a sharp serrated knife to trim the uneven ends. Slice the rolls into 1-inch thick pieces and arrange them on a serving platter with the spiral side facing up.