Pumpkin Puff Pastry Pinwheels

These pumpkin puff pastry pinwheels are perfect for cozy fall gatherings, blending the warm sweetness of pumpkin purée and spices with the savory richness of Gruyère cheese. They come together quickly and make a festive, shareable snack or appetizer.

Whenever I make these, I am reminded of my daughter’s delight scooping out pumpkin seeds for our jacko’lanterns, and now these pinwheels have become another way we celebrate pumpkin season together.

Ingredients

• One sheet frozen puff pastry dough: thawed for easy rolling and puffing
• One cup pure pumpkin purée: provides natural sweetness and moisture
• Two tablespoons brown sugar: enhances the pumpkin with caramel notes
• Half a teaspoon ground cinnamon: adds warm, familiar spice
• Quarter teaspoon ground nutmeg: gives a subtle nutty depth
• Quarter teaspoon salt: balances the sweetness and spices
• Half a cup shredded Gruyère cheese: for a nutty melted richness
• One large egg: beaten to create a glossy, golden finish on the pinwheels
• Tip: Select high quality Gruyère for the best melt and flavor; aim for fresh pumpkin purée for a bright taste

Instructions

Cook pumpkin filling:

In a medium bowl, mix together pumpkin purée, brown sugar, cinnamon, nutmeg, and salt. Stir until smooth and spices are evenly distributed. This mixture forms the sweet-spiced base that will flavor the pinwheels.

Roll and fill the puff pastry:

On a lightly floured surface, roll your thawed puff pastry sheet gently to smooth out creases and slightly enlarge it. Spread the pumpkin filling evenly over the pastry, leaving about half an inch border along one long edge. Sprinkle shredded Gruyère cheese evenly over the pumpkin layer. This layering creates a delightful sweetsavory combination.

Roll into a log:

Starting from the long edge opposite the border, tightly roll the pastry into a log. If needed, press a little water on the edge to seal the seam firmly. Rolling tightly ensures clean slices and prevents the pinwheels from unrolling while baking.

Chill the log:

Wrap the rolled log in plastic wrap and refrigerate for 20 to 30 minutes. Chilling firms the dough, making slicing easier and helping the pinwheels keep their shape in the oven.

Slice and arrange:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Remove the log from the fridge and unwrap it. Cut into halfinch thick rounds using a serrated knife for the cleanest cuts. Place the pinwheels cut-side up on a parchment-lined baking sheet, spacing them about one inch apart so they have room to puff.

Egg wash and bake:

Brush the tops of the pinwheels with the beaten egg to get that beautiful golden shine after baking. Bake in the preheated oven for 15 to 18 minutes until puffed up and deeply golden brown.

Cool slightly and serve:

Let the pinwheels rest on the baking sheet for a few minutes once out of the oven, then transfer to a serving platter. They taste best warm and make a perfect fall appetizer or snack.

The family always lights up when these come out of the oven, and they have quickly become a seasonal favorite.

Storage tips

Store leftovers in an airtight container at room temperature for up to one day or refrigerate for up to three days. To refresh the crispness, reheat in a hot oven for a few minutes before serving. You can also freeze unbaked pinwheels—slice and wrap the log tightly before freezing. Bake from frozen by adding a few minutes to the baking time.

Ingredient substitutions

If you don’t have Gruyère, Fontina offers a creamy, mild flavor that melts well. Sharp white cheddar is another option if you want a bolder, tangier cheese taste. Maple sugar can replace brown sugar for a deeper fall flavor with subtle maple tones. Mashed sweet potato is a smooth, sweet alternative to pumpkin purée if you prefer an earthier note.

Serving suggestions

These pinwheels pair beautifully with a crisp autumn salad or a pumpkinspiced soup. For a twist try stirring in caramelized onions or a touch of pesto into the pumpkin filling. Dusting pinwheels with smoked paprika before baking adds color and a gentle smoky warmth. Serve warm on a festive platter for a crowd-pleasing fall appetizer.

Serve these pinwheels warm as a festive fall appetizer. They pair beautifully with a crisp salad or pumpkin soup.

Common Questions About Recipes

→ Why are my pinwheels losing shape during baking?

Make sure the rolled pastry log is thoroughly chilled before slicing and baking. A warm log can cause the pinwheels to unroll or flatten in the oven.

→ How can I avoid soggy centers in the pinwheels?

Spread the pumpkin filling in a thin, even layer without overfilling. Par-baking on a hot sheet can also help crisp the bottoms.

→ Can I prepare these pinwheels ahead of time?

Yes, assemble and chill the rolled log up to one day in advance. You can also freeze unbaked pinwheels and bake them directly from frozen.

→ What are good cheese substitutes for Gruyère?

Fontina offers a creamier melt with a similar nutty flavor, while sharp white cheddar delivers a bolder taste.

→ How should leftovers be stored?

Store cooled pinwheels in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days. Reheat in a hot oven for crispness.