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Cheesy Pumpkin Pinwheels

Flaky puff pastry filled with creamy pumpkin, melted cheese, and savory seasonings, then baked until golden and crisp. An easy fall appetizer or snack perfect for parties, brunch, and cozy gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 pinwheels
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • ½ cup pumpkin puree
  • 4 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme or sage
  • 1 large egg
  • 1 tablespoon water

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the filling: In a medium bowl, combine pumpkin puree, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, black pepper, and dried herbs. Mix until smooth and evenly combined.
  3. Prepare the pastry: Place the thawed puff pastry on a lightly floured surface. Gently roll it into an even rectangle if needed.
  4. Add the filling: Spread the pumpkin and cheese mixture evenly over the puff pastry, leaving a small border around the edges.
  5. Roll: Starting from one long side, carefully roll the pastry into a tight log. Press the seam gently to seal it.
  6. Chill: Place the pastry log in the refrigerator for 15–20 minutes to firm it up. This will make slicing easier.
  7. Slice: Using a sharp knife, cut the log into approximately ½-inch slices. Arrange the pinwheels on the prepared baking sheet with space between each one.
  8. Make the egg wash: Whisk the egg with 1 tablespoon of water. Lightly brush the tops of the pinwheels with the egg wash.
  9. Bake: Bake for 15–20 minutes, or until the pastry is puffed and golden brown and the cheese filling is hot.
  10. Cool and serve: Remove from the oven and allow the pinwheels to cool for a few minutes before serving. Serve warm for the best texture.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Keep the puff pastry cold for easier rolling and slicing.
  • Do not spread the filling too thickly, as it can squeeze out during rolling.
  • Chill the rolled pastry before slicing to help the pinwheels maintain their shape.
  • Sharp cheddar gives the pinwheels a stronger savory flavor, while mozzarella creates a milder, cheesier texture.
  • Leftovers can be refrigerated in an airtight container and reheated in the oven until warm and crisp.