Pumpkin Cream Cheese Pinwheels

These pumpkin cream cheese pinwheels are soft, flaky, and filled with cozy fall flavor. The creamy pumpkin filling swirls perfectly inside layers of golden puff pastry, making every bite sweet, smooth, and buttery. They smell so good baking—it’s hard to wait until they cool.

I love how simple they are to make but how fancy they look once done. The mix of pumpkin, cinnamon, and cream cheese feels rich and comforting without being too heavy. It’s that perfect blend of sweet and spice that always reminds me of autumn mornings.

They’re perfect for breakfast, brunch, or holiday desserts. Warm, creamy, and full of pumpkin goodness—these pinwheels always disappear fast once they hit the table.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and straightforward steps mean anyone can make these.
• Beautiful Presentation: The spiral design looks impressive but requires no special skills.
• Warm Fall Flavors: Pumpkin and cinnamon create that cozy feeling everyone loves.
• Great for Sharing: Makes 12-15 pinwheels, perfect for gatherings or meal prep.
• Kid-Friendly: Mildly sweet with a soft texture that children enjoy.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: About 40 minutes

Servings: This recipe makes 12-15 pinwheels, enough for 6-8 people. Want more for a party? Double the recipe easily.

Difficulty: Beginner-friendly. If you can roll dough and spread filling, you can make these pinwheels.

Required Kitchen Tools

• Mixing bowls (2-3 sizes)
• Hand mixer or stand mixer
• Rolling pin
• Parchment paper
• Baking sheet
• Sharp knife or pizza cutter
• Measuring cups and spoons
• Spatula

Ingredients for Pumpkin Cream Cheese Pinwheels

These pinwheels combine a tender pumpkin dough with a sweet, tangy cream cheese filling. The ingredients are simple and likely already in your kitchen.

For the Pumpkin Dough:

• Flour: All-purpose flour creates the base structure.
• Pumpkin Puree: Use canned or homemade for moisture and flavor.
• Sugar: Granulated sugar adds mild sweetness.
• Eggs: Bind everything together and add richness.
• Baking Soda: Helps the dough rise slightly and stay tender.
• Cinnamon: The signature warm spice that pairs perfectly with pumpkin.

For the Cream Cheese Filling:

• Cream Cheese: Softened to room temperature for easy spreading.
• Butter: Adds richness and helps the filling spread smoothly.
• Confectioner’s Sugar: Sweetens the filling and creates a smooth texture.
• Vanilla: Enhances all the flavors with its warm, sweet aroma.

Variations for Pumpkin Cream Cheese Pinwheels

• Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling.
• Extra Spice: Mix in nutmeg, ginger, or cloves with the cinnamon for deeper flavor.
• Chocolate Chips: Add mini chocolate chips to the filling for a sweet surprise.
• Maple Glaze: Drizzle with maple icing after baking instead of serving plain.
• Orange Zest: Add orange zest to the cream cheese filling for a citrus twist.

How to Make Pumpkin Cream Cheese Pinwheels Step-by-Step Instructions

1. Prepare the Cream Cheese Filling

Beat softened cream cheese and butter together until smooth and fluffy. Add confectioner’s sugar and vanilla, mixing until completely combined. Set aside while you make the dough.

2. Make the Pumpkin Dough

In a large bowl, whisk together flour, sugar, baking soda, and cinnamon. In another bowl, beat eggs and pumpkin puree until well combined. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

3. Roll Out the Dough

Place the dough on a floured surface or between two sheets of parchment paper. Roll into a rectangle about 12 inches by 10 inches and roughly a quarter-inch thick.

4. Spread the Filling

Use a spatula to spread the cream cheese filling evenly over the dough, leaving a half-inch border on one long edge. This border helps seal the roll.

5. Roll and Slice

Starting from the long edge opposite the border, carefully roll the dough into a tight log. Use a sharp knife or pizza cutter to slice the log into 12-15 equal pinwheels, each about three-quarters to one inch thick.

6. Bake

Preheat your oven to 350 degrees. Place pinwheels on a parchment-lined baking sheet, spacing them about two inches apart. Bake for 18-20 minutes until the edges turn golden and the centers look set.

7. Cool

Let the pinwheels cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.

Serving and Decoration

How to Serve Pumpkin Cream Cheese Pinwheels

These versatile treats work for any occasion:

• For Breakfast: Serve warm with coffee or hot apple cider.
• As Dessert: Top with a dusting of confectioner’s sugar or a drizzle of cream cheese glaze.
• For Parties: Arrange on a platter with fresh fruit or alongside other fall treats.
• After School Snack: Pack in lunchboxes or serve with milk for an afternoon treat.
• Holiday Gatherings: These fit perfectly on Thanksgiving dessert tables or autumn celebrations.

Storing Pumpkin Cream Cheese Pinwheels

• Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. The cream cheese filling stays freshest when chilled.
• Freezer: Wrap individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.
• Reheating: Warm in the microwave for 10-15 seconds or in a 300-degree oven for 5 minutes to restore that fresh-baked softness.

Tips and Tricks for Success

• Soften Cream Cheese Properly: Leave cream cheese at room temperature for 30 minutes before using. Cold cream cheese creates lumps in your filling.
• Don’t Overmix the Dough: Mix just until combined to keep the pinwheels tender, not tough.
• Use Dental Floss for Slicing: For clean cuts without squishing, slide unflavored dental floss under the roll, cross the ends over the top, and pull through.
• Chill if Needed: If your dough feels too soft to roll, refrigerate it for 15-20 minutes.
• Watch the Baking Time: Pinwheels can go from perfect to overdone quickly. Check at 18 minutes and look for lightly golden edges.
• Make Ahead: Prepare the pinwheels, slice them, and refrigerate unbaked on the baking sheet for up to 24 hours. Bake when ready to serve.

Nutrition

Nutrient	Per Pinwheel (based on 12 servings)
Calories	185
Total Fat	8g
Saturated Fat	5g
Cholesterol	45mg
Sodium	125mg
Total Carbohydrates	25g
Dietary Fiber	1g
Sugars	12g
Protein	3g

Nutrition values are approximate and will vary based on specific ingredients used.

Pumpkin Cream Cheese Pinwheels FAQs

Can I use fresh pumpkin instead of canned? Yes, but make sure to drain excess moisture from cooked pumpkin. Canned pumpkin puree has the ideal consistency for baking.

Why did my pinwheels unroll while baking? The filling may have been too thick, or the dough was rolled too loosely. Roll tightly and make sure the border edge seals the roll.

Can I make these dairy-free? You can substitute dairy-free cream cheese and butter, though the texture and flavor will differ slightly.

How do I know when they’re done? The edges should be lightly golden and the centers should look set, not wet or shiny.

Can I freeze the unbaked pinwheels? Yes! Freeze them on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.

Conclusion

Pumpkin Cream Cheese Pinwheels bring together everything you love about fall baking in one beautiful, delicious package. The tender pumpkin dough pairs perfectly with the sweet, tangy cream cheese filling, creating a treat that looks as good as it tastes. Whether you’re making them for a holiday gathering, weekend brunch, or just because you’re craving something cozy, these pinwheels deliver every time.

The best part? They’re simple enough for beginners but impressive enough to serve to guests. Make a batch this weekend and watch them disappear!