I’m excited to share this recipe for pumpkin fruit roll-ups.

Earlier this year, I learned how easy it was to make my own fruit leather/fruit roll-ups. While baking with some pumpkin puree, I suddenly got the idea to try to make fruit roll-ups with the puree. I wasn’t sure it would work as I’ve never seen pumpkin flavored fruit leather, but a few hours later and I had my fruit leather.

These are delicious. It tastes a little like pumpkin pie in fruit leather form. I only used cinnamon spice, but if you use pumpkin pie spice it will probably taste even more like pumpkin pie.

The pumpkin rolls didn’t look as pretty as some of the other fruits I’ve used. Some parts of the sheet had crack lines. But it’s still really good and worth making.

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Pumpkin Fruit Roll Ups

Ingredients:

3 cups pumpkin puree
about 1/2 cup water
2 tsp cinnamon (you can also use pumpkin pie spice if desired)
about 5 tbsp sugar

Directions:

1. Turn oven to lowest temperature setting. Mine is at 170F.
2. Mix pumpkin, water, cinnamon and sugar in blender until smooth. Taste to decide if you need more sugar. The consistency should be thick, but you should be able to pour it out and spread across silpat mat. If your mixture is too thick, add a little more water and blend again. Pour mixture onto silpat mat and spread evenly across so that it's a thin layer laying on top of the silpat sheet (a little more than 1/8 inch thick but less than 1/4 inch). Bake for about 6 hours or more until fruit leather is dry. After it cools, you can cut and roll up with sheets of parchment paper.

 

   

21 Responses to “Pumpkin Fruit Leather”

  1. Lokness @ The Missing Lokness — September 25, 2013 at 2:52 pm

    These are so perfect for Fall! I have never made fruit leather, but they sure look easy. Need to try soon. :)

    • Kirbie replied: — September 26th, 2013 @ 10:49 am

      It is really simple! And delicious. I’m going to have to do some other Fall ones, like apples!

  2. Darlene — September 26, 2013 at 8:27 am

    I’ve been wanting to make fruit leathers/rolls ups but convinced I needed a dehydrator. I’m a bit concerned being stuck at home babysitting the oven for 6 hours but it’s not that bad if I factor in lazy weekends/nights.

    How much fruit roll ups does this make?

    • Kirbie replied: — September 26th, 2013 @ 10:41 am

      It is annoying that you have to be around for a 6 hour block while your oven is on, but I like that you can do a big long sheet which you can’t really do with the fruit dehydrator. I try to do it when I come home in the evening and then turn it off right when I go to sleep. My biggest concern is that because it’s so long, I’m going to forget to turn it off. This recipe makes one cookie sheet worth (around 17 x 11 inch), and then it just depends on how big/small you cut them.

  3. Amy — September 28, 2013 at 9:05 pm

    This might be a dumb question, but how do you cut it up? You can’t cut directly on a Silpat, can you (without damaging the Silpat)? But I can’t imagine that you somehow move the entire sheet of leather to a cutting board? I’m new to fruit leather!

    • Kirbie replied: — September 28th, 2013 @ 11:40 pm

      Actually I usually remove the entire sheet and put it on a cutting board and use a small sharp knife to cut it. Hope this helps!

  4. Suzie — October 1, 2013 at 8:56 am

    I cut the fruit leathers with kitchen scissors. I am going to try this recipe right now. Thanks for the recipe. I would never have thought of making this. :)

    • Kirbie replied: — October 1st, 2013 @ 9:10 am

      It definitely did not pop up in my mind when I made other fruit leathers but when i was baking with the puree, I realized it should work too!

  5. Marilee — October 28, 2013 at 7:46 am

    Looks awesome! Can you use honey instead of sugar?

    • Kirbie replied: — October 28th, 2013 @ 10:17 am

      I’m not positive but I think it should work. it might make it a little sticky though

  6. toritron — November 10, 2013 at 7:45 am

    have you tested how long the leather lasts after making it? I want to make a whole bunch for stocking presents, but I don’t want to go crazy making it the week leading up to christmas!

    • Kirbie replied: — November 10th, 2013 @ 10:31 pm

      It can definitely last a few weeks. i think the longest I’ve stored them is a month.

  7. Getty — February 18, 2014 at 5:51 am

    To slice my fruit leathers, I roll up the entire sheet of fruit leather and then slice it with my big chef`s knife.

    • Kirbie replied: — February 19th, 2014 @ 12:41 am

      thanks for the tip!

  8. ElenaQTPie — February 23, 2014 at 11:01 am

    I use a pizza cutter for long strips (like fruit-by-the-…you get the idea)and I roll it up in parchment paper… My kids find it easier to eat that way (they don’t like sticky fingers) :)

    • Kirbie replied: — February 24th, 2014 @ 9:34 am

      good idea!

  9. Suntea — November 12, 2014 at 5:29 pm

    Will it work without sugar? I can’t eat sugar but sure want to try this badly!

    • Kirbie replied: — November 12th, 2014 @ 9:52 pm

      Pumpkin puree isnt very sweet on its own so Im not sure how you will feel about the taste without any added sugar

  10. Suntea — November 13, 2014 at 6:46 am

    I mean, will it turn into leather without sugar, but I guess now it will :D I use sugar substitutes like  erythritol

  11. Suntea — November 13, 2014 at 6:50 am

    Oh, and another question, can you please tell the exact sort of pumpkin you use? They’re lovely and I want to grow some in my garden but haven’t seen anything like this on markets in my country

    • Kirbie replied: — November 13th, 2014 @ 11:50 am

      I used Libby’s canned pumpkin puree, but you can also make your own pumpkin puree. Probably something like sugar pumpkins would work best

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