Best 6 Pumpkin Pinwheels Recipes

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Pumpkin pinwheels are a delicious and festive treat perfect for fall gatherings. Consisting of tender layers of pumpkin cake rolled with sweet cinnamon sugar filling, these delightful pastries will be a hit at any party or potluck. The combination of the moist pumpkin cake and the sweet filling creates a delightful burst of flavor in every bite. Whether you serve them as a dessert or a light snack, pumpkin pinwheels are sure to please everyone. With their bright orange color and eye-catching swirls, they are a great way to celebrate the fall season.

Here are our top 6 tried and tested recipes!

PUMPKIN PINWHEELS



Pumpkin Pinwheels image

Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. -Anndrea Bailey, Huntington Beach, California

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 pinwheels

Number Of Ingredients 9

2 packages (8 ounces each) cream cheese, softened
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped roasted sweet red peppers, drained
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent rolls
Pretzel sticks, optional
Fresh cilantro leaves, optional

Steps:

  • Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal., Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour., Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.

Nutrition Facts : Calories 112 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 204mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

PUMPKIN BUTTER PINWHEELS



Pumpkin Butter Pinwheels image

A special autumn treat is as easy as rolling up crescent roll dough with pumpkin butter and chopped pecans. Just spread on vanilla frosting and enjoy! -Lori Merrick, Danvers, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 4

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup pumpkin butter
Chopped pecans, optional
1/2 cup vanilla frosting

Steps:

  • Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 in. of edges. Sprinkle with pecans if desired. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on a greased baking sheet., Cut into eight slices to within 1/2 in. of bottom. Pull slices to the side, alternating left and right. Bake at 375° for 12-15 minutes or until golden brown., Spread with frosting; sprinkle with additional pecans if desired. Serve warm.

Nutrition Facts : Calories 443 calories, Fat 20g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 0 fiber), Protein 4g protein.

PUMPKIN PIE PINWHEEL COOKIES



Pumpkin Pie Pinwheel Cookies image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield about 35 cookies

Number Of Ingredients 14

2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Whipped cream, for serving, optional
Ground nutmeg, for serving, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
  • Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
  • Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
  • Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
  • Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
  • Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
  • Serve cookies on a platter with a small bowl of whipped cream and nutmeg so that guests can make pumpkin pie pinwheel sandwiches. This makes it taste even more like pumpkin pie!

PUMPKIN-SPICE PINWHEELS



Pumpkin-Spice Pinwheels image

Looking for wonderful appetizers made using Pillsbury™ refrigerated crescent dinner rolls? Then check out these pumpkin pinwheels - baked to perfection.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 8

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/4 cup chopped pecans, toasted
1/4 cup sweetened dried cranberries
3/4 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 350°F. In small bowl, beat cream cheese, brown sugar and pumpkin pie spice with electric mixer on medium speed until creamy. Set aside.
  • On work surface, unroll dough into 2 large rectangles; firmly press perforations to seal. Spread cream cheese mixture evenly over dough; sprinkle with pecans and cranberries. Starting at 1 short side, roll up each rectangle. Cut each into 4 slices. Place slices, cut sides down, on ungreased cookie sheet.
  • Bake 17 minutes or until golden brown. In small bowl, mix powdered sugar and milk until smooth; drizzle over warm pinwheels.

Nutrition Facts : Calories 255, Carbohydrate 33 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 261 mg

GRANNY KAT'S PUMPKIN ROLL



Granny Kat's Pumpkin Roll image

This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.

Provided by Angela

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 10

Number Of Ingredients 12

¾ cup all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes.
  • Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  • Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  • When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 43.7 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 8.4 g, Sodium 305.5 mg, Sugar 34.4 g

PUMPKIN PINWHEEL COOKIES



Pumpkin Pinwheel Cookies image

A great cookie that will have everyone talking and asking for the recipe. Can be made ahead of time and frozen until needed. Preparation time does not include the freezing of the rolls.

Provided by Jesstra

Categories     Dessert

Time 42m

Yield 72 cookies

Number Of Ingredients 10

1 3/4 cups solid pack pumpkin
3 cups sugar, divided
1 teaspoon pumpkin pie spice
1 cup walnuts, chopped
1 cup shortening
3 eggs
4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • Combine pumpkin, 1 cup of the sugar and pumpkin pie spice in a saucepan. Bring to a boil.
  • Reduce heat; simmer 10 minutes.
  • Stir in walnuts; cool and set aside.
  • Cream shortening and remaining 2 cups of sugar in a large bowl.
  • Add eggs; beat until fluffy.
  • Combine flour, baking soda, salt and cinnamon; add to creamed mixture. Mix well.
  • Divide dough into 3 equal parts.
  • On lightly floured foil, roll each into an 8 x 12 inch rectangle.
  • Spread with 1/3 reserved mixture.
  • Starting from the wide end, roll as for jelly roll.
  • Wrap in foil.
  • Repeat with remaining dough and filling.
  • Place rolls in freezer several hours or overnight.
  • When ready to bake, remove one roll at a time, unwrap and cut with a sharp knife into 3/8 inch slices.
  • Arrange on greased cookie sheets.
  • Bake in a 400 degree Fahrenheit oven for 10 to 12 minutes.
  • Cool.
  • ICING:.
  • If desired, mix 2 cups powdered sugar, 1 tablespoon melted butter, 1 teaspoon vanilla and 2 or 3 tablespoons of milk together. Drizzle icing over cooled cookies. Allow icing to harden before plating.

Nutrition Facts : Calories 97.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 7.8, Sodium 28.1, Carbohydrate 14.1, Fiber 0.3, Sugar 8.4, Protein 1.3

Tips:

  • For a smoother filling, use a food processor to combine the cream cheese, sugar, and spices.
  • If the puff pastry dough is too sticky, chill it for 15 minutes before rolling it out.
  • To make the pinwheels easier to cut, use a sharp knife and cut them into 1-inch slices.
  • For a more festive presentation, sprinkle the pinwheels with powdered sugar or cinnamon sugar before serving.
  • To make ahead, prepare the pinwheels and bake them according to the recipe. Let them cool completely, then wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion:

Pumpkin pinwheels are a delicious and easy-to-make treat that is perfect for fall. With a flaky puff pastry crust and a creamy pumpkin filling, they are sure to be a hit with everyone. Whether you are serving them for breakfast, brunch, or dessert, these pinwheels are sure to be a hit.

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