Sweet cinnamon swirl pumpkin pastry (a happy little accident)

Here’s the thing. Ninety percent of the recipe ideas I have, turn out pretty darn good the first time around.  This pumpkin pastry?  Not so much.  The good news is that the end result (while not exactly what I originally had intended) was so incredibly delicious, I chose to include this happy little accident anyway.

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Accidents happen

I wish I could say that this pumpkin pastry recipe was what I intended in the first place.  But, that’s just not the case!  I was hoping to create a pumpkin pie cinnamon roll, but everything went south once I baked it.

The dough wouldn’t rise and the rolls spread so much they became flat and sorta lifeless.  The amazing thing is that while they weren’t fooling anyone in the cinnamon roll department, the flavor and consistency reminded me of a delicious pastry – the kind your grandparents used to serve at breakfast with percolated coffee.

A pumpkin pie filling

When I used to eat sugar, I would make these pumpkin pie cinnamon rolls Thanksgiving morning. We were always out of town and they were super easy to throw together and feed a crowd before the crazy cooking of the feast began. And, it made me feel like I was contributing to the day in the way I love best (baking!).

The pumpkin pie filling I used for this pastry mirrors what was in the original recipe.  But, I swap the sugar and milk for erythritol and heavy whipping cream and use pumpkin pie spice instead of cinnamon and nutmeg.  The end result is a flavor almost identical to the naughty versions I used to bake for my fam, with ingredients that make me feel better about what’s going in my body!

They’re super brunchy

Fall seems to be the time we catch up with friends we haven’t seen in a while.  And, since we’re usually busy with a bazillion holiday events and parties, we typically host a Sunday brunch at our house to catch up before the Christmas madness begins.

I like to serve seasonally appropriate savory eats and treats and will definitely be plating this pumpkin pastry.  Since so many people are eating sugar-free, low carb and grain-free these days, its the perfect way to serve up a festive treat while considering your family and friend’s ways of eating.  And, if your guests are not watching what they’re eating, they’ll love it just the same!

How to make the icing

These pastries are icing optional, meaning that they are pretty packed with flavor without adding anything extra. But, I mean…it is the holidays and they are a pastry so feel free to load up on the icing. I know I did!

The simple icing I use is cream cheese-based and takes like 4 seconds to whip up.  All you do is soften some cream cheese, add a little powdered erythritol and a teaspoon of vanilla.  I use a regular ol’ spoon to mix it all together and lightly ice the pastry using a butter knife.  If you aren’t sure what your guests will prefer, you can always serve them nakey with a side of frosting so everyone can top them how they choose.

Don’t forget the coffee.  Don’t ever forget the coffee. hahaha. JK.

Other pumpkin-y sweet treats

If you’re looking for more pumpkin-themed sweet bakery treats, check out these popular grain-free, low carb and sugar-free recipes on the blog this month!

Pumpkin Chocolate Chip Cookies

Pumpkin Spice Latte Cupcakes with Espresso Buttercream

Pumpkin Spice Muffins

Dropping in a few of my favorite baking staples below, including some of the ingredients I used to create this dessert.

Pumpkin pastry recipe below

My sweet cinnamon swirl pumpkin pastry recipe is below!  I hope you love this happy little accident as much as we do.

Print Recipe

pumpkin pastry with a cinnamon swirl

This grain-free, sugar-free pastry is filled with pumpkin, cinnamon and topped with a sweet cream cheese icing. It's low carb and perfect for anyone eating a keto or no sugar diet.

Servings

servings

Ingredients

Dough

• 3/4 cup Almond Flour
• 1 3/4 cup whole milk, shredded Mozzarella Cheese
• 2 ounces Cream cheese (softened)
• 1 tbsp erythritol (or other sugar sub)

Filling

• 1/2 cup pumpkin puree
• 4 tbsp salted butter, melted
• 1 tbsp heavy whipping cream
• 1/4 cup brown sugar substitute (packed)
• 1 tbsp pumpkin pie spice

Icing

• 4 ounces Cream cheese (softened)
• 2 tbsp powdered erythritol (or other sugar sub)
• 1 tsp vanilla

Servings servings Ingredients Dough 3/4 cup Almond Flour 1 3/4 cup whole milk, shredded Mozzarella Cheese 2 ounces Cream cheese (softened) 1 tbsp erythritol (or other sugar sub) Filling 1/2 cup pumpkin puree 4 tbsp salted butter, melted 1 tbsp heavy whipping cream 1/4 cup brown sugar substitute (packed) 1 tbsp pumpkin pie spice Icing 4 ounces Cream cheese (softened) 2 tbsp powdered erythritol (or other sugar sub) 1 tsp vanilla

Instructions

1. Preheat the oven to 425 degrees.
2. In a large bowl, whisk the almond flour and 1 tbsp of Swerve. Then, add the mozzarella cheese and the cream cheese (I usually break up the cream cheese into a few sections and spread over top of mixture).
3. Microwave mixture for 60 seconds. Remove, mix well (until blended) and microwave for 30 more seconds, mixing again quickly until dough is completely combined (and still somewhat sticky).
4. Roll out two sheets of parchment paper (length of a baking sheet you'll use) and drop dough (in shape of a ball) in center of 1st parchment sheet. Top with 2nd parchment sheet and using your hands, spread the dough evenly as wide and thick as you can without allowing it to become too thin. You can also use a rolling pin. Either way, it's best spread when hot/warm.
5. Melt your butter in the microwave in 30-second increments (or on the stovetop over medium heat).
6. In a medium bowl, add your pumpkin, melted butter, heavy whipping cream, brown sugar substitute, and pumpkin pie spice. Mix well.
7. Spread the pumpkin mixture evenly over the top of the rolled out dough and starting on the long end, roll the dough up tightly jelly-roll style.
8. Using a sharp knife, slice into 9 even pieces (you may find you need to slice a tiny amount of dough off either side to keep things clean).
9. Place in a parchment-lined casserole dish and bake at 425 degrees for 15-20 minutes until the dough is golden brown. Remove from oven and cool in pan.
10. While the pastries are cooling, make your frosting by adding softened cream cheese, powdered erythritol and vanilla extract to a small bowl.
11. Mix well with a spoon until combined. Set aside.
12. Once cool, frost the pastries with the cream cheese frosting. Store in the refrigerator and serve cold for the best consistency! Enjoy

Recipe Notes

SERVING SIZE: 1 pastry  (makes 9 pastries)

MACROS: 249.8 calories | 21.5 g fat | 9.8 g protein | 4.5 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.