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Pumpkin Parmesan Pinwheels Recipe

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These Pumpkin Parmesan Pinwheels combine creamy pumpkin puree with savory Parmesan and fresh sage, wrapped in flaky puff pastry for a delightful appetizer or snack. Perfectly golden and crisp, these pinwheels bring a cozy fall flavor to any occasion.

Ingredients

Filling

  • 1 cup pumpkin puree (such as Libby’s)
  • 2 garlic cloves, minced
  • 1 oz. Parmesan, finely grated (about 1/2 cup)
  • 2 tsp. finely chopped fresh sage
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Dough and Finishing

  • All-purpose flour, for dusting
  • 1 (14-oz.) package frozen puff pastry, thawed
  • 1 large egg, lightly beaten

Instructions

  1. Drain Pumpkin Puree: Spread pumpkin puree on a paper towel-lined plate, then pat dry with a clean kitchen towel or paper towels to remove excess moisture. This step ensures the filling won’t make the pastry soggy.
  2. Prepare Filling: Transfer the drained pumpkin puree to a large bowl. Add minced garlic, finely grated Parmesan, chopped fresh sage, kosher salt, and freshly ground black pepper. Stir until all ingredients are well combined.
  3. Roll Out Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out gently to form a 15 by 11-inch rectangle. Spread the pumpkin filling evenly over the pastry, leaving a 1/2-inch border along one long side.
  4. Form the Roll: Starting with one long side, carefully roll the pastry into a log shape. Pinch the seam to seal the roll, preventing the filling from leaking out. Transfer the roll seam side down onto a parchment-lined baking sheet and place it in the freezer to chill for about 40 minutes.
  5. Slice and Shape Pinwheels: Preheat oven to 400°F with racks arranged in the upper and lower thirds. Remove the chilled roll from the freezer and place it on a cutting board. Trim 1/2 inch from each end, then slice the roll into 1/2-inch thick rounds. Arrange the pinwheels on two parchment-lined baking sheets and gently pat them into round shapes if needed. Brush each pinwheel with the lightly beaten egg wash for a golden finish.
  6. Bake: Place the baking sheets in the oven, rotating them front to back and top to bottom halfway through baking. Bake for 15 to 20 minutes, or until the puff pastry is golden brown and crisp.
  7. Cool and Serve: Transfer the baked pinwheels to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • Patting the pumpkin puree dry is essential to avoid soggy pastry.
  • Freezing the roll before slicing helps maintain pinwheel shape and prevents filling leakage.
  • Use fresh sage for best flavor, but dried sage can be substituted at half the amount.
  • You can prepare the rolls a day ahead and bake just before serving.
  • Serve these pinwheels as an appetizer or party snack paired with a dipping sauce like marinara or ranch.

Find it online: https://cookedbysarah.com/pumpkin-parmesan-pinwheels-recipe/