Pumpkin Spice Fig Rolls
The same fig rolls you remember as a kid enhanced with the warm and cozy flavors of Pumpkin Spice! A soft crumbly, oat cookie on the outside with the perfect blend of pumpkin and fig on the inside!
Pumpkin Spice Fig Rolls
Ingredients
Instructions
Notes
You can easily make oat flour in the food processor. Add oats and pulse until mixture is a fine flour consistency.
The dough can be very sticky. Make sure to use enough flour to keep it from sticking. Also, helpful to use a bench scraper to help fold over the sides when making the seam.
Nutrition Facts
Calories
221.97Fat (grams)
8.9Sat. Fat (grams)
3.74Carbs (grams)
32.88Fiber (grams)
2.07Net carbs
30.81Sugar (grams)
18.47Protein (grams)
4.04Sodium (milligrams)
208.58Cholesterol (grams)
29.06Directions
1. Remove stems from figs, cut in half and place in a saucepan. Fill with water and bring to a boil.
2. Remove from heat and let sit in water for 10 minutes to soften.
3. Drain the water and set the figs aside.
4. In a medium bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, spices, and salt. Set aside.
5. In a large bowl or the bowl of a stand mixer, beat the butter until creamy.
6. Add the brown sugar and mix until incorporated.
7. Beat in the eggs and vanilla. Mix until well combined.
8. Slowly add the flour mixture and mix until just combined.
9. Separate the dough into 3 equal pieces.
10. Wrap in plastic wrap and place in refrigerator for at least 1 hour. Make fig filling.
11. Place figs in the bowl of a food processor.
12. Add the almond flour, brown sugar, pumpkin puree, spices, salt, and vanilla.
13. Pulse together until well combined and has a grainy, paste-like texture. Cover and set aside.
14. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
15. Take one piece of dough from the refrigerator and place on a lightly floured surface.
16. Roll out the dough into a 4” x 12” rectangle. Use a pizza cutter or sharp knife to trim if necessary.
17. Place fig filling into a large piping bag with a 1/2-inch opening.
18. Generously pipe filling in the center 1/3 of the rectangle.
19. Fold the right side, then the left side of the dough joining the two sides. The dough will be sticky.
20. Use a sharp knife, pizza cutter, or bench scraper to slice bars into 1 ½ -inch sections.
21. Place bars on baking sheet seam side down…about 8 per sheet.
22. Bake for 10-12 minutes until edges are golden brown.
23. Remove from oven and let cool completely.
24. Repeat with remaining dough and filling.