Pumpkin Puff Pastry Pinwheels

38 min | easy

Golden-brown pumpkin puff pastry pinwheels arranged on a rectangular white platter, their spiral layers puffed and crisp with an orange pumpkin filling visible; lightly sprinkled with chopped herbs.

Published Aug 20, 2025

Prep Time	Cook Time	Total Time
20 min	18 min	38 min

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Introduction

These pumpkin puff pastry pinwheels bake up flaky, cheesy, and just sweet enough for a perfectly cozy bite.

They make an easy, impressive appetizer or brunch treat, especially for fall get-togethers or holiday parties.

Buttery puff pastry, creamy pumpkin, warm spices, and nutty Gruyère come together in a fun, finger-friendly spiral.

Close-up of baked pumpkin puff pastry pinwheels on parchment paper, showing golden, flaky spiral layers with orange pumpkin filling and browned edges; more pinwheels are blurred in the background.

How to Make Pumpkin Puff Pastry Pinwheels

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Preheat oven and prepare pan

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Mix the pumpkin filling

Stir together the pumpkin purée, brown sugar, cinnamon, nutmeg, and salt in a small bowl until smooth.

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Roll out the puff pastry

Unfold the thawed puff pastry on a lightly floured surface with a long edge facing you.
Gently roll it with a rolling pin to smooth the seams and slightly enlarge the rectangle.
Spread filling and add cheese

Spread the pumpkin mixture evenly over the pastry, leaving a ½‑inch border along the edges.
Sprinkle the shredded Gruyère evenly over the pumpkin layer.
Roll, chill, and slice

Starting from a long side, roll the pastry into a tight log and brush the edge with beaten egg to seal.
Transfer the log to a baking sheet or plate and chill in the freezer for 10 to 15 minutes.
Use a sharp knife to slice the chilled log into ½‑inch thick pinwheels.

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Arrange, brush, and bake

Arrange the pinwheels cut‑side up on the prepared baking sheet, spacing them about an inch apart.
Brush the tops with the remaining beaten egg for shine and extra browning.
Bake for 15 to 18 minutes, or until puffed, deep golden, and crisp around the edges.
Cool on the pan for a few minutes before serving warm or at room temperature.

Overhead view of a white rectangular baking dish holding twelve baked pumpkin puff pastry pinwheels, golden and glossy with visible spiral layers and lightly browned edges on a marble countertop.

Substitutions

Gruyère -> sharp white cheddar: Use sharp white cheddar in the same amount if you prefer a more familiar, bold cheesy flavor. It still melts nicely and keeps the pinwheels savory, with a slightly less nutty taste.
Pumpkin purée -> mashed sweet potato: Swap the pumpkin with smooth mashed sweet potato for a similar texture and a gently sweeter, earthier flavor. The orange color stays pretty and very fall friendly.
Brown sugar -> maple syrup: Use 2 tablespoons maple syrup instead of brown sugar for a deeper, more aromatic sweetness. The filling will be slightly looser, so chill the rolled log well before slicing.

Golden, flaky pumpkin puff pastry pinwheels on a rectangular white platter, their spiral centers browned and sprinkled with chopped green herbs, set on a light marble countertop.

Tips

Dry out watery pumpkin: If your pumpkin purée looks very wet, blot it with paper towels so the pastry stays crisp, not soggy.
Chill for clean slices: A short freezer chill firms the log, which helps you cut neat pinwheels that hold their spiral shape.
Roll evenly, not too tight: Roll the pastry evenly without stretching, so the filling stays inside and the centers do not pop up while baking.
Use cold baking sheets: Place the pinwheels on a cool, not warm, baking sheet so the pastry puffs instead of melting first.
Serve with a dipping sauce: Offer a tangy yogurt or sour cream dip with extra cinnamon for contrast, especially if serving these as party snacks.

Nutrition Facts ^*

Energy	532	kcal
Protein	10	g
Total Fat	35	g
Carbohydrates	45	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make these pumpkin pinwheels ahead of time?: Yes, you can assemble and roll the log, then chill it tightly wrapped in the fridge for up to one day. Slice and bake just before you want to serve, adding a couple minutes if the dough feels very cold.
Why did my pinwheels unroll in the oven?: Usually this happens if the edge was not sealed or the log was not chilled before slicing. Make sure you brush egg along the final edge and give the rolled log a good chill.
How do I keep the bottoms from burning?: Bake on the middle rack and use parchment, which helps shield the pastry from intense direct heat. If your oven runs hot, reduce the temperature to 375°F and check a few minutes early.
Can I freeze the baked pinwheels?: Yes, cool them completely, then freeze in a single layer before transferring to a freezer bag or container. Reheat from frozen at 350°F until hot and crisp again, usually about 10 minutes.
Can I use homemade puff pastry?: You can, but make sure it is very cold and rolled to a similar thickness as store‑bought sheets. Homemade dough may puff even higher, so watch closely near the end of baking.

Serving Suggestions

These pumpkin puff pastry pinwheels feel right at home on a holiday brunch board or cozy movie‑night snack spread.

Try adding a sprinkle of chopped toasted pecans before rolling for extra crunch and a nutty, buttery accent.

Pair them with spiced apple cider or a light, crisp white wine to balance the richness and warm pumpkin spice.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.