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Holiday Pumpkin-Chocolate Strudel

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  • Prep 15 min
  • Total 55 min
  • Ingredients 10
  • Servings 16
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Enjoy the convenience of refrigerated Pillsbury™ Pie Crusts in an elegant pumpkin dessert from Chef Marcel Cocit, perfect for Thanksgiving or any holiday.
Updated May 4, 2021
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  • 1
    Heat oven to 375°F. Line 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. Stir chocolate chips into cream cheese mixture. Chill 10 minutes.
  • 3
    On cutting board, unroll one pie crust. Sprinkle crust evenly with granulated sugar and 1/4 cup of the pecans. Spread half of cream cheese mixture in a strip across top of crust. Starting at filled edge, roll dough into a log. Place log on cookie sheet. Repeat with remaining crust and filling.
  • 4
    Mix 1 egg yolk with water. Brush logs with egg wash; sprinkle with granulated sugar.
  • 5
    Bake 30 to 40 minutes until crisp and golden brown. Cool 5 minutes; slice ends off each roll. Sprinkle with powdered sugar. To serve, slice each roll into 1-inch slices.

Nutrition Information

No nutrition information available for this recipe
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