Pumpkin Spice Pinwheels

These pumpkin spice pinwheels are going to be the easiest little Fall treat you’ll ever bake! Not only are they ridiculously easy, but they only have 4 ingredients.

If you’ve ever had an “elephant ear” pastry, these Pumpkin Spice Pinwheels are very similar in texture. They have that flaky pastry goodness combined with caramelized sugar and spices. They are lightly crisp on the outside and soft and sweet on the inside. Basically, they are perfection. I kid you not when I say this…when I first made these pumpkin spice pinwheels, I ate almost the entire batch. (Other than the few my 2 year-old son happened to pry from my hands).

How to make pumpkin spice pinwheels:

The pumpkin spice pinwheels start with a store-bought puff pastry sheet. You’ll lay it out onto a board or your counter top that’s been sprinkled with sugar. The sugar keeps it from sticking to your work surface. Then you’ll sprinkle the top of the puff pastry with cinnamon sugar. I like to take the rolling pin and smush the mixture into the puff pastry just a bit so it stays put.

After adding the cinnamon sugar, you’ll roll up the puff pastry and slice it into 1/2 inch slices.

Place the slices on a lined baking sheet (I use either parchment paper of these silicon baking mats. Then bake the pinwheels for 7 minutes and enjoy!!

Print Recipe

5 from 5 votes

Pumpkin Spice Pinwheels

Prep Time5 mins

Cook Time12 mins

Total Time17 mins

Course: Appetizer, Dessert, Snack

Cuisine: American

Servings: 18 pinwheels

Ingredients

• 1 sheet puff pastry (I use Pepperidge Farm)
• 1/2 cup sugar (divided)
• 1 tsp pumpkin spice seasoning
• 1/2 tsp cinnamon

Instructions

• Pre-heat your oven to 450 degrees. 
• Thaw the puff pastry but keep it cold. (You can just leave it on the counter for about 20 minutes and it should be soft enough to work with but still cold)
• On a large cutting board or countertop, sprinkle 1/4 cup of sugar to lay your puff pastry on. 
• Unfold the puff pastry on top of the sugar.
• Mix together the other 1/4 sugar and cinnamon and pumpkin spice and sprinkle on top of the puff pastry. 
• Using a rolling pin, roll out the puff pastry to about 1/8 inch thick. (tip: if you don't have a rolling pin, you can totally use a wine bottle). This will also press the sugar mixture into the pastry. 
• Roll up the puff pastry in one direction (it shouldn't matter which way you go since the puff pastry is a square) and, using a sharp knife, slice into pieces about 1/2 inch thick. 
• Lay on parchment paper about an inch apart. If you have any extra sugar laying on your board, go ahead and sprinkle it on top of your pinwheels. 
• Bake for 7 minutes. After 7 minutes, carefully flip them over and bake for another 7 minutes.  (Total: 14)
• Let cool on the baking sheet then remove and enjoy!