Pumpkin Pie Pinwheels With Puff Pastry

Name: Pumpkin Pie Pinwheels With Puff Pastry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ Cup + 2 Tablespoons Pumpkin puree ((150g)); 6 Tablespoons Soft light brown sugar ((75g)); ½ Teaspoon Cinnamon; ¼ Teaspoon Ginger; ⅛ Teaspoon Nutmeg; ⅛ Teaspoon Allspice; ⅛ Teaspoon Ground cloves; 1 Sheet Ready-rolled puff pastry ((11.28oz/320g)); 1 Small Egg ((for egg wash)); Few Tablespoons Powdered sugar ((icing sugar))

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These puff pastry pumpkin pie pinwheels are a must-try this autumn! They're perfectly sweet and crispy with a slight hint of pumpkin spice, and they're super easy to make!

a plate full of sweet pumpkin pie pinwheels

It's finally time to start fall baking! And what better way to kickstart autumn than with these sweet pumpkin pinwheels? It's basically the law that fall baking has to include at least a little bit of pumpkin!

I'm sure plenty of people will be making pumpkin pie in the coming weeks and months but for those of you who are new to baking (or just love a quick and easy bake like me), I thought I'd share this easy alternative. These puff pastry pinwheels have all the pumpkin spice flavours without the hassle of making a whole pie from scratch!

They contain just a few simple ingredients and are ready to eat in less than an hour. Perfect for last-minute party baking, kid-friendly Thanksgiving treats or a quick after-dinner dessert. I just know you're going to love them!

Below, you'll find everything you need to know about this recipe, including ingredient and equipment notes, top tips and more. If you prefer the condensed version of the recipes, you'll find it in the card at the end of the post. Enjoy!

Ingredients

Pumpkin Puree: I used canned pumpkin puree for ease but feel free to use homemade puree if you prefer. You'll need 150g which is roughly ⅓ of a can.
Brown sugar: I recommend using soft, light brown sugar for the best flavour. I used 6 tablespoons but you can add more or less according to your preference.
Spices: For the pumpkin spice, I added cinnamon, ginger, ground cloves, allspice and nutmeg. These spices are what will turn regular pinwheels into *pumpkin pie pinwheels*.
Puff pastry: You'll need 1 sheet of ready-rolled puff pastry. I used Jus Roll puff pastry which weighs 320g/11.28oz.
Egg: Brushing your pinwheels with egg before baking them will help make them extra crispy and golden! If you'd prefer to avoid eggs, you can skip this step altogether or swap it out for any type of milk.
Powdered sugar: Also known as icing sugar. This will add some extra sweetness to the pinwheels and make them look even prettier!

Equipment

Mixing bowl: A small or medium bowl will work fine to mix the filling in because there isn't a huge amount of it.
Utensils: A spoon or whisk for mixing the filling and a teaspoon for measuring the spices. A small spatula or butter knife is also useful to have for spreading the filling onto the pastry.
Floss: I recommend using dental floss to make your pinwheel cuts super neat. Using a knife tends to squish them down and they typically end up a little misshapen. Oh, and don't worry, you will not taste the flavour from the floss whatsoever.
Baking tray: Once that's large enough to fit all 12 sweet pumpkin pinwheels on. They'll puff out a little in the oven so make sure to leave a bit of space between them so they don't stick together.
Baking paper: To stop the pastry from sticking to the tray.
Pastry brush: This is handy to have if you want to add an egg wash to your puff pastry pinwheels before baking.
Sugar shaker or sieve: To add a light dusting of icing sugar on top of the finished pinwheels.

hand holding up a single puff pastry pumpkin spice pinwheel

How to make pumpkin pie pinwheels

Step 1: Start by preheating your oven to the temperature shown on your puff pastry package. This will vary from brand to brand but it will usually be somewhere around 400°F/200°C. Line a large tray with baking paper.

Step 2: Now let's make the filling. To a bowl, add ½ cup + 2 tablespoons of pumpkin puree (150g), 6 tablespoons of soft light brown sugar, ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon ground cloves, ⅛ teaspoon nutmeg and ⅛ teaspoon of allspice. Mix well until smooth.

Step 3: Unroll the puff pastry sheet and spread the pumpkin filling evenly all over it. Carefully roll the pastry into a log, starting with the longest side facing you.

Step 4: Use floss or a sharp knife to divide the roll into 12 equal-sized pieces then carefully transfer them to your baking tray.

Step 5: Whisk 1 egg in a small bowl or mug then use a pastry brush to brush it over each pinwheel. This will help to make them crispy and golden.

Step 6: Bake your pumpkin spice pinwheels for 12-15 minutes, until they're golden brown all over. Transfer them to a wire rack to cool completely.

Step 7: Once they've cooled, dust them with some powdered sugar and enjoy!

Top tips

Let the puff pastry come to room temperature for around 10-15 minutes before you start baking. This will make it easier to work with and less likely to crack.
For an extra clean cut, use dental floss to cut your pinwheels. All you need to do is place it underneath the pastry log where you want to cut it then cross the two ends over one another to create a loop. This doesn't put pressure on the pastry the same way that a knife does, so it'll help to prevent squashed pinwheels.
For extra crispy, extra golden pinwheels, make sure to brush them with an egg wash before you bake them.
If you don't want to dust the pinwheels, you can mix powdered sugar with water to create a glaze to drizzle over them.

pumpkin pie pinwheels on a white surface

FAQs

How long do pumpkin pie pinwheels last?

You can keep these for up to 4 days in an airtight container. They can be stored at room temperature if necessary but will last slightly longer in the fridge.

Can I freeze this recipe?

Yes! You can freeze your pumpkin spice pinwheels for up to 3 months in an airtight container. If you want to stop them from sticking together as they freeze, you can separate them with small pieces of baking paper. Alternatively, freeze them on a baking sheet until solid then transfer them to a freezer bag. To help them crisp up again after defrosting, simply reheat them in the oven.

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I hope you enjoy these sweet pumpkin pie pinwheels! If you make them at home, please leave a comment and rating below to let me know how it goes. Happy baking!