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5 from 1 vote

Pumpkin Pinwheels

An easy fall appetizer that can be made ahead and frozen, and sliced and baked right before guests arrive.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Dessert, Fall, Halloween
Servings: 64 pinwheels
Author: Basil and Bubbly


  • 1 can pumpkin
  • 2 eggs
  • cup light brown sugar
  • 4 sheets 2 boxes puff pastry, defrosted


  • Preheat oven to 400 degrees.
  • Mix everything except for the puff pastry in a medium sized bowl.
  • Unfold one sheet of puff pastry, smoothing any creases with your fingers. Slather a quarter of the pumpkin mixture all over the puff pastry -- right to the edges.
  • Roll the puff pastry and pumpkin slather into a log. Try not to be super rough with it, but expect that some filling will probably still ooze out while you are doing this.
  • Repeat Steps 3 and 4 for each sheet of puff pastry.
  • Slice the logs into ¼" slices ( SEE NOTES ), placing each slice on a parchment lined baking sheet. The filling may ooze out, but it's just fine to stuff it right back in.
  • Bake for 18 - 22 minutes at 400 degrees. The pinwheels are done when the puff pastry stops looking translucent and starts looking opaque.


Slicing the pinwheels is easier if you freeze them overnight -- but you absolutely do not HAVE to do this. The main difference between freezing and not freezing is how much filling you have to stuff back into the pinwheels after slicing.
You can make these up to a month ahead and keep them in the freezer, then just slice, bake, and serve when your guests are on their way!