Go Back
–+ servings
puff pastry pinwheels recipe

Easy Pumpkin Pecan Pinwheels | Thanksgiving Puff Pastry Appetizer

A little taste of fall is tucked away inside every buttery bite of these super easy pumpkin pecan puff pastry pinwheels perfect for your appetizer lineup at Thanksgiving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
COURSE Baked Sweets, Dessert, Fall Treats
CUISINE French
SERVINGS 8

Equipment

Full Sized Cookie Sheet Lined with parchment paper
Sharp Knife
small bowl
spatula
Rolling Pin

Ingredients
  

  • 1 sheet Frozen Puff Pastry - rolled to a 12x10 inch rectangle
  • 1/2 cup plus 1 tbsp Pumpkin Puree - I used Libby's plain canned pumpkin puree
  • 1/2 tsp Vanilla
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Clove
  • 2 tbsp Brown Sugar
  • 1 tbsp Honey
  • 1/3 cup Chopped Pecans - for topping off
  • 2 tbsp Melted Butter - for brushing on at the end

Instructions
 

  • Pre-heat your oven to 400 degrees F and line a full sized cookie sheet with a little parchment paper. Set the cookie sheet aside. In a small bowl, combine pumpkin puree, a little vanilla, some brown sugar, and honey with pinches of cinnamon and ground clove. Stir to combine and set aside.
  • On a lightly floured surface, use a rolling pin to roll out your puff pastry sheet to a 12 x 10 inch rectangle. Using a spatula, spread the pumpkin filling we mixed earlier onto the surface of the puff pastry sheet in an even layer. Spread all the way to the end of the surface to coat all over evenly.
  • If not already, turn the cookie sheet with the pumpkin puff pastry sheet so that the long end of rectangle shape is facing you. Starting with the longer end of the rectangle, carefully roll the puff pastry sheet jelly-roll style until the whole thing is coiled into a nice neat roll.
  • Using a very sharp knife, slice the rolled pumpkin puff pastry. Using a quick motion, slice the whole roll into 3/4 inch slices to create pinwheel shapes. Some pumpkin filling will ooze out as you slice and may drip onto the work surface as you cut, this is ok. If you have time, store the pumpkin roll in the freezer for 20 to 30 minutes to set, then slice. This will stop the oozing of the filling.
  • Continue slicing until finished and arrange the slices so that they lay with the cut and coiled sides down flat. Use a thin spatula to transfer the unbaked filled puff pastry slices to a prepared baking sheet lined with parchment paper. Gently space out the unbaked pinwheels in a single layer evenly on the prepared baking sheet.
  • Using a pastry brush, dab each one of the pumpkin puff pastry rolls with melted butter. Top with small chopped pecans and sprinkles of sparkly gold sanding sugar.
  • Bake in a 400 degree oven for 20 minutes or until pumpkin filling is just set and the flaky puff pastry pinwheels are golden. Serve immediately, serve warm.
KEYWORD easy holiday pastry dessert, easy puff pastry recipes, easy thanksgiving recipes, fall pastry desserts, holiday puff pastry recipes, pinwheel puff pastry, puff pastry appetizers, puff pastry filling ideas, puff pastry party recipes, puff pastry pinwheel recipe, pumpkin puff pastry, thanksgiving desserts, thanksgiving puff pastry recipes
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!