Pumpkin season is the perfect excuse to get creative in the kitchen, and these Pumpkin Puff Pastry Pinwheels are as beautiful as they are delicious. Flaky layers of golden puff pastry wrapped around a creamy pumpkin filling make these pinwheels a festive snack, appetizer, or dessert. Whether you’re hosting a fall brunch, planning a Halloween spread, or looking for a Thanksgiving treat, these pinwheels are quick, elegant, and guaranteed to impress.
Pumpkin Puff Pastry Pinwheels
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula or spoon
- sharp knife or floss for slicing
Ingredients
- 1 sheet frozen puff pastry, thawed
- 0.5 cup pumpkin purée (not pie filling)
- 2 tbsp brown sugar (for sweet version)
- 1 tsp pumpkin pie spice (for sweet version)
- 1 tsp vanilla extract (for sweet version)
- 2 tbsp cream cheese (optional, for creaminess)
- 1 tbsp coarse sugar (for sprinkling, sweet version)
- 0.25 cup grated Parmesan cheese (for savory version)
- 1 tsp garlic powder (for savory version)
- 0.5 tsp fresh thyme or sage, chopped (savory version)
- Salt and black pepper to taste (savory version)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out thawed puff pastry on a lightly floured surface.
- For sweet pinwheels, mix pumpkin purée, sugar, pumpkin spice, vanilla, and cream cheese until smooth.
For savory pinwheels, mix pumpkin purée, Parmesan, garlic powder, herbs, salt, and pepper. - Spread filling evenly over puff pastry, leaving a ½-inch border. Roll pastry tightly into a log, seam-side down. Slice into ½-inch rounds with a sharp knife.
- Place slices on prepared baking sheet, spacing slightly apart. Brush with egg wash. For sweet version, sprinkle coarse sugar on top. Bake for 15–18 minutes, until puffed and golden.
- Cool slightly before serving. Add glaze, nuts, or herbs as garnish if desired.
Notes
What are Pumpkin Puff Pastry Pinwheels?
Pumpkin Puff Pastry Pinwheels are made by spreading a sweet or savory pumpkin filling over puff pastry, rolling it up into a log, slicing it into rounds, and baking until golden. The result is a swirl-shaped pastry that’s crisp on the outside, soft inside, and infused with cozy pumpkin flavor. They can be made sweet with pumpkin pie spices and sugar, or savory with herbs and cheese, making them versatile for any occasion.
Ingredients You’ll Need
This recipe makes 18–20 pinwheels.
For the sweet version
- 1 sheet frozen puff pastry, thawed
- ½ cup pumpkin purée (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese (optional, for creaminess)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
For the savory version
- 1 sheet frozen puff pastry, thawed
- ½ cup pumpkin purée
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon fresh thyme or sage, chopped
- Salt and black pepper to taste
- 1 egg (for egg wash)
Garnish options
- Sweet: powdered sugar glaze, cinnamon drizzle, or chopped pecans
- Savory: extra Parmesan, fresh herbs
Step-by-Step Instructions
Step 1: Prep puff pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out thawed puff pastry on a lightly floured surface.
Step 2: Make the filling
For sweet pinwheels, mix pumpkin purée, sugar, pumpkin spice, vanilla, and cream cheese until smooth.
For savory pinwheels, mix pumpkin purée, Parmesan, garlic powder, herbs, salt, and pepper.
Step 3: Assemble the pinwheels
Spread filling evenly over puff pastry, leaving a ½-inch border. Roll pastry tightly into a log, seam-side down. Slice into ½-inch rounds with a sharp knife.
Step 4: Bake
Place slices on prepared baking sheet, spacing slightly apart. Brush with egg wash. For sweet version, sprinkle coarse sugar on top. Bake for 15–18 minutes, until puffed and golden.
Step 5: Serve
Cool slightly before serving. Add glaze, nuts, or herbs as garnish if desired.
Tips for the Best Pumpkin Pinwheels
- Keep puff pastry cold for best flakiness.
- Use sharp knife or dental floss for clean slices.
- Don’t overfill, or filling will leak during baking.
- Serve warm for maximum flavor and texture.
Variations
These pinwheels are endlessly customizable:
- Cheesy pumpkin pinwheels: Add mozzarella or goat cheese to the savory filling.
- Pumpkin pecan pinwheels: Add chopped pecans and a caramel drizzle.
- Pumpkin cranberry pinwheels: Add dried cranberries for festive sweetness.
- Spicy pumpkin pinwheels: Add a pinch of cayenne or chili flakes to the savory mix.
Storage and Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F for 5 minutes.
- Freezer: Freeze unbaked rolls, then slice and bake straight from frozen (add 2–3 minutes to bake time).
- Make-ahead: Assemble rolls, refrigerate overnight, and bake fresh the next day.
Serving Ideas
Pumpkin Puff Pastry Pinwheels are versatile for any occasion:
- As a sweet breakfast pastry with coffee or tea
- As a savory appetizer on a fall charcuterie board
- On a Halloween or Thanksgiving snack table
- Packed in lunchboxes as a seasonal treat
Nutrition Breakdown
One pinwheel has approximately 120–150 calories, depending on filling. The sweet version is slightly higher in sugar, while the savory version offers more protein from cheese.
Conclusion
Pumpkin Puff Pastry Pinwheels are festive, flaky, and full of fall flavor. Whether you choose a sweet cinnamon-sugar version or a savory cheesy-herb one, they’re easy to make, impressive to serve, and guaranteed to disappear quickly. With minimal prep and maximum flavor, they’re the ultimate seasonal snack for cozy fall gatherings.
FAQs
Can I use canned pumpkin pie filling?
Not recommended—it’s already sweetened and spiced. Use pure pumpkin purée.
Do I need to thaw puff pastry first?
Yes, thaw according to package instructions but keep it cold while working.
Can I make these ahead for a party?
Yes, assemble the rolls and refrigerate overnight, then slice and bake before serving.
Can I make these gluten-free?
Yes, use gluten-free puff pastry.
Are these served hot or cold?
They’re best warm, but can be served at room temperature.