Description
These flaky, golden pastries combine spiced pumpkin filling with buttery puff pastry for the ultimate fall treat that looks fancy but is surprisingly easy to make.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 16 pinwheels
Ingredients
- 1 can pumpkin puree (15 oz) – plain, not pie filling
- 1/2 cup brown sugar (packed for richer flavor)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (freshly grated is even better)
- 1/4 tsp ground cloves (don’t skip this—it’s magic)
- 1/4 tsp salt
- 2 sheets puff pastry, thawed completely (but still cool)
- 1 egg, beaten (for that golden color)
- 1/4 cup granulated sugar for sprinkling
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper—trust me on the parchment.
- In a medium bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, and salt until well combined. The mixture should be thick and spreadable.
- Roll out one sheet of thawed puff pastry on a lightly floured surface into a neat rectangle—gentle pressure is key here.
- Spread half of the pumpkin mixture evenly over the pastry, leaving about a 1/2-inch border around all edges. Don’t overdo the filling!
- Starting from one long end, roll the pastry tightly into a log, keeping the spiral as even as possible.
- Repeat the process with the second sheet of pastry and remaining pumpkin mixture.
- Using a sharp knife, cut each log into 1-inch slices and place them cut-side up on your prepared baking sheet with some space between each pinwheel.
- Brush the tops with beaten egg and sprinkle generously with granulated sugar—this is where the magic happens.
- Bake for 20-25 minutes, until the pinwheels are golden brown and beautifully puffed.
- Let them cool on the baking sheet for 5-10 minutes before serving—they’ll be molten hot inside!
Nutrition Information (Per Pinwheel):
- Calories: 165
- Carbohydrates: 22g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
- Sodium: 145mg
- Vitamin A: 3,500 IU (70% DV)
- Iron: 1mg (6% DV)
Pumpkin is loaded with beta-carotene and vitamin A for immune support and eye health.
Notes:
- Make sure puff pastry is thawed but still cool—warm pastry is impossible to work with
- Don’t overfill the pinwheels or they’ll leak during baking
- Every oven runs differently, so start checking at 20 minutes for doneness
- A sharp knife makes clean cuts through the pastry roll
Storage Tips:
- Best served within a few hours of baking for maximum flakiness
- Store covered at room temperature for up to 2 days
- Don’t freeze assembled pinwheels—the pastry gets soggy when thawed
- Refresh day-old pinwheels in a 350°F oven for 3-4 minutes
Serving Suggestions:
- Perfect with coffee for a cozy fall morning treat
- Beautiful for holiday gatherings as an elegant dessert
- Great for bake sales since they look so professional
- Lovely with vanilla ice cream for a warm-and-cold dessert combo
Mix It Up (Recipe Variations):
Cream Cheese Pumpkin Pinwheels: Add 2 tablespoons softened cream cheese to the pumpkin mixture for extra richness
Chocolate Chip Pumpkin Pinwheels: Sprinkle mini chocolate chips over the pumpkin mixture before rolling
Pecan Pumpkin Pinwheels: Add 1/4 cup finely chopped pecans to the filling for crunch
Glazed Pumpkin Pinwheels: Drizzle cooled pinwheels with simple vanilla glaze made from powdered sugar and milk
What Makes This Recipe Special:
These pumpkins with cinnamon pinwheels work because they take advantage of the natural buttery layers in puff pastry while adding a perfectly spiced pumpkin filling that won’t make the pastry soggy. The rolling and slicing technique creates beautiful spiral patterns that look impressive but require no special skills. The combination of warm fall spices with flaky pastry creates that perfect balance of comfort and elegance.