Pumpkin Puff Pastry Pinwheels

These pumpkin puff pastry pinwheels bring together the comforting flavors of pumpkin purée, warm spices, and savory Gruyère cheese wrapped in flaky, golden puff pastry. They are perfect for fall gatherings or cozy family snacks and deliver a wonderful mix of sweet and savory with an elegant presentation that is surprisingly easy to achieve.

I first discovered this recipe when looking for a festive yet quick appetizer. My family instantly fell in love, and now these pinwheels always appear at our autumn celebrations.

Ingredients

• Puff pastry sheet: One sheet frozen puff pastry dough thawed for easy rolling and a flaky crust
• Pumpkin purée: One cup pure pumpkin purée for that smooth, naturally sweet base flavor
• Brown sugar: Two tablespoons to sweeten gently and enhance caramel notes
• Ground cinnamon: Half teaspoon brings warmth and seasonal spice
• Ground nutmeg: Quarter teaspoon adds subtle earthiness and depth
• Salt: Quarter teaspoon to balance sweetness and heighten flavor
• Gruyère cheese: Half cup shredded Gruyère for a nutty and creamy contrast to the pumpkin
• Egg: One large egg beaten for brushing ensuring a shiny golden finish on the pastry
• Notes: Look for quality puff pastry that is well layered and fresh for best results. Choose pure pumpkin purée without added spices or sugars for control over seasoning. Freshly grate the Gruyère or buy a good quality shredded variety.

Instructions

Prepare Pumpkin Filling:

In a medium bowl mix together pumpkin purée brown sugar cinnamon nutmeg and salt. Blend thoroughly until the mixture is smooth and all spices are well incorporated. This filling is the flavorful heart of your pinwheels and must be evenly balanced.

Roll and Fill the Puff Pastry:

Lightly flour your work surface and gently roll out the thawed puff pastry sheet to smooth out creases and slightly enlarge it without tearing. Spread the pumpkin filling evenly over the pastry leaving a half inch border on one long edge to allow sealing later. Sprinkle the shredded Gruyère evenly across the pumpkin layer for an even melt and flavor distribution during baking.

Roll Into a Log:

Starting from the opposite long edge that has the border carefully roll the pastry into a tight log. Use a bit of water along the border edge to seal the seam securely. This step requires a gentle but firm hand to keep the layers intact ensuring the classic pinwheel shape after slicing.

Chill the Log:

Wrap the pastry log tightly in plastic wrap and place it in the refrigerator for 20 to 30 minutes. Chilling firms up the dough making it easier to slice cleanly and helps the pinwheels keep their shape in the oven. If your kitchen is warm a short stint in the freezer for 10 to 15 minutes will produce even better results.

Slice and Arrange:

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. Unwrap your chilled log and using a serrated knife slice it into rounds about half an inch thick. Arrange the pinwheels spaced about an inch apart on a baking sheet lined with parchment paper. This spacing helps them puff and bake evenly without sticking together.

Egg Wash and Bake:

Brush the tops of the pinwheels with the beaten egg for that perfect glossy golden brown finish. Bake them for 15 to 18 minutes until they puff up beautifully and reach a deep golden color. Watch closely towards the end to avoid overbaking.

Cool Slightly and Serve:

Once baked allow the pinwheels to cool on the baking sheet for a few minutes to firm up. Transfer them carefully to a serving platter and enjoy warm. These are best eaten fresh but can be reheated for a crisp finish.

I adore the Gruyère cheese in this recipe. Its nutty creamy character balances the sweet pumpkin perfectly and adds sophisticated depth. I remember making these with my daughter as she watched the leaves fall outside turning a simple day into a cozy shared memory.

Storage Tips

Store leftover pinwheels in an airtight container in the refrigerator for up to three days. Reheat them in a preheated oven at 350 degrees Fahrenheit for about 8 to 10 minutes to regain their crispness. For longer storage you can freeze the assembled log before slicing then thaw it overnight in the fridge and slice and bake when ready.

Ingredient Substitutions

Gruyère can be swapped with Fontina for a creamier texture or sharp white cheddar for a more pronounced cheese flavor. Brown sugar may be replaced with maple sugar to add a subtle maple aroma and deepen fall flavors. Pumpkin purée works well substituted with mashed sweet potato which adds earthier sweetness and a velvety texture.

Serving Suggestions

Serve these pinwheels alongside a crisp autumn salad or a pumpkin spiced soup for a festive fall meal. They also pair nicely with roasted vegetable sides like butternut squash or a fruit salad that balances sweet and tart. For variety try adding caramelized onions or a swirl of pesto into the filling before rolling.

These pinwheels are best served warm and make an easy festive appetizer. Enjoy them fresh for the best texture and flavor.

Your Recipe Questions Answered

→ Why are my pinwheels losing shape during baking?

Make sure to chill the rolled log well before slicing. Warm pastry can cause pinwheels to unroll or flatten.

→ How can I prevent soggy centers?

Use a thin, even layer of pumpkin filling and avoid overfilling. Par-baking the pinwheels on a hot sheet helps keep bottoms crisp.

→ Can I prepare the pinwheels ahead of time?

Yes, assemble and chill the rolled log up to one day in advance, then slice and bake when ready. Pinwheels can also be frozen before baking.

→ What are good substitutions for Gruyère cheese?

Fontina offers a creamier melt with a nutty flavor, while sharp white cheddar adds a bolder taste without compromising texture.

→ How should I store leftovers?

Store cooled pinwheels in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Reheat briefly to restore crispness.