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Pumpkin Chocolate Strudel

Here's how you make Pumpkin Chocolate Strudel
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  • Servings: 10-12
  • Prep: 20m
  • Cook: 40m
    • The following recipe serves 10-12 people.

Ingredients

The ingredients are:
  • 4 ouncescream cheese
  • 1 egg yolk
  • 1 egg yolk mixed with some water for an egg wash
  • 1/3 cup sugar, plus extra for sprinkling on dough
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup semi-sweet chocolate chips
  • 1 (15 ounce). box Pillsbury Refrigerated Pie Crusts, softened as directed on package (2 crusts)
  • 1/2 cup pecans, chopped and toasted
  • Powdered sugar for topping if desired
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 375°F and line a large cookie sheet with parchment paper.

  • Step 2: In a medium bowl, beat cream cheese, 1 egg yolk, 1/3 cup sugar, vanilla, cinnamon and pumpkin until blended.

  • Step 3: Stir chocolate chips into cream cheese mixture and chill 10 minutes.

  • Step 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.

  • Step 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.

  • Step 6: Mix 1 egg yolk with water and brush rolls with egg wash; then sprinkle with granulated sugar.

  • Step 7: Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes, and sprinkle rolls with powdered sugar. Slice with serrated knife to serve.

We hope you enjoy this recipe!

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