Pumpkin Puff Pastry Pinwheels

These pumpkin puff pastry pinwheels make a cozy and festive addition to any fall gathering. The combination of smooth pumpkin purée, brown sugar, and warm spices pairs perfectly with the nutty richness of Gruyère cheese wrapped in flaky puff pastry. They come together easily and bring a warm, inviting touch to potlucks, Friendsgiving, or your Thanksgiving table. My daughter’s excitement during pumpkin season inspired this recipe, and it quickly became a family favorite, especially after one special evening spent roasting seeds and nibbling these pinwheels by the fire.

This recipe has become a comforting staple at our autumn celebrations. The first time I served these at a family gathering, everyone asked for seconds, and they have been requested every year since.

Ingredients

• One sheet frozen puff pastry dough: thawed to ensure even rolling and flakiness
• One cup pure pumpkin purée: for creamy texture and seasonal sweetness
• Two tablespoons brown sugar: to enhance the natural pumpkin flavor with caramel notes
• Half a teaspoon ground cinnamon and quarter teaspoon ground nutmeg: for warm, cozy spice
• Quarter teaspoon salt: to balance sweetness and enhance overall flavor
• Half a cup shredded Gruyère cheese: for its rich, nutty melt that complements pumpkin beautifully
• One large egg: beaten to brush on top, creating a shiny golden crust

Instructions

Prepare Pumpkin Filling:

Combine pumpkin purée, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Mix thoroughly until the filling is smooth and the spices are evenly distributed for balanced flavor in every bite.

Roll and Fill the Puff Pastry:

On a lightly floured surface, gently roll the thawed puff pastry sheet to smooth out creases and increase its size slightly. Spread the pumpkin mixture evenly over the pastry, leaving about half an inch border along one long edge for sealing. Sprinkle shredded Gruyère cheese on top of the pumpkin layer to add a savory richness that will melt beautifully.

Roll Into a Log:

Start rolling the pastry from the long edge opposite the border, rolling tightly but gently so the layers stay neat. Use a little water to seal the edge securely, preventing the log from unrolling during baking.

Chill the Log:

Wrap the rolled log in plastic wrap and refrigerate for 20 to 30 minutes. Chilling firms the pastry, making it easier to slice cleanly and helping pinwheels keep their shape when baked.

Slice and Arrange:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Unwrap the chilled log and cut into half inch thick rounds using a serrated knife for clean cuts through the delicate layers. Arrange the rounds cut side up on a baking sheet lined with parchment paper, spacing them at least one inch apart for even baking.

Egg Wash and Bake:

Brush the tops of each pinwheel with the beaten egg to give them a glossy, golden finish once baked. Bake for about 15 to 18 minutes until puffed and deeply golden, watching closely so they don’t overbrown.

Cool Slightly and Serve:

Let the pinwheels cool on the baking sheet for a few minutes to firm up before transferring to a serving platter. Serve warm to enjoy the flaky crust and melty cheese with every bite.

Gruyère is my favorite part of this recipe because it melts to a creamy, nutty layer that contrasts perfectly with the mildly spiced sweet pumpkin. One chilly fall afternoon, my family gathered around the kitchen and shared these pinwheels with hot cider, making the moment feel especially cozy and memorable.

Storage Tips

Store leftovers in an airtight container at room temperature for up to one day or refrigerate for up to three days. Reheat briefly in a hot oven to refresh the crisp texture. For longer storage, assemble the logs and freeze before slicing and bake directly from frozen, adding a few extra minutes to the cooking time for best results.

Ingredient Substitutions

Swap Gruyère for Fontina cheese if you prefer a slightly creamier melt, or use sharp white cheddar for a bolder, tangier flavor. Maple sugar can replace brown sugar to add a subtle maple aroma that complements the fall spices beautifully. Mashed sweet potato can stand in for pumpkin purée, offering a naturally sweet alternative with a touch of earthy depth.

Serving Suggestions

Serve alongside a crisp autumn salad or a warm pumpkin spiced soup for a seasonal meal. Try adding caramelized onions or a swirl of pesto to the pumpkin filling to add exciting flavor layers. Dust the pinwheels with smoked paprika or fresh herbs like chives for a colorful, flavorful finish.

Serve these warm for the best flavor and texture. They're perfect for fall gatherings and easy to make ahead.

Common Questions About Recipes

→ Why are my pinwheels losing their shape during baking?

Ensure the rolled log is well chilled before slicing to keep its structure intact during baking. Warmer dough can cause rolling to unravel or flatten.

→ How can I prevent soggy centers?

Spread the pumpkin mixture thinly and evenly over the pastry. Avoid overfilling and consider baking on a hot sheet to crisp the bottoms.

→ Can these be made ahead of time?

Yes, you can assemble and chill the rolled log up to one day in advance. Slice and bake just before serving. Freezing before slicing is also possible.

→ How should leftovers be stored?

Store cooled pinwheels in an airtight container at room temperature for up to a day, or refrigerate for up to three days. Reheat briefly to regain crispness.

→ What substitutions work well for the cheese?

Fontina cheese offers a creamier melt while sharp white cheddar adds bold flavor, both maintaining a nutty, rich profile.