There’s something magical about crisp fall mornings and the cozy comfort of baking something sweet before the day begins. Lately, I’ve been loving recipes that feel festive but don’t require a sink full of dishes or an entire weekend. That’s where these sweet pumpkin breakfast pinwheels come in. They’re flaky, warmly spiced, and just the right amount of sweet—basically a cozy blanket in pastry form.
If you’re like me and crave easy desserts with few ingredients, these pumpkin pinwheels are going to be your new best friend. They’re made with store-bought crescent rolls (so no rolling pins or dough drama), and the filling comes together in one bowl. Whether you’re hosting brunch, meal prepping a little morning joy, or just want to make your kitchen smell like a candle in the best way possible, these breakfast pinwheels are a total win.
Jump to Recipe
Ingredients for Sweet Pumpkin Breakfast Pinwheels
You only need a handful of ingredients to whip these up—most of which you probably already have hanging out in your pantry or fridge.
For the pinwheels:
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice (or more cinnamon if you don’t have pumpkin pie spice)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 tube (8 oz) crescent roll dough (like Pillsbury)
- Optional: 2 tablespoons finely chopped pecans or mini chocolate chips or softened cream cheese
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons maple syrup
- 1-2 teaspoons milk (to adjust for texture)
- Splash of vanilla extract (optional)
If you’re feeling a little extra, you can also toss in a tablespoon of softened cream cheese or a few chopped pecans for added richness or crunch. But truly, this base recipe is perfect as-is—flaky, flavorful, and everything you want from a sweet little breakfast treat.
Video – How to Make Pumpkin Breakfast Pinwheels
How to Make Pumpkin Breakfast Pinwheels
These pumpkin pinwheels come together in less than 30 minutes start to finish. Here’s how I make them:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Make the filling: In a small bowl, stir together the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth.
3. Prepare the dough: Unroll the crescent dough and press the perforations together to form a rectangle. You can also use crescent dough sheets if you want to skip that step.
4. Spread the filling: Evenly spread the pumpkin mixture over the dough, leaving about 1/4 inch around the edges. Sprinkle with chopped pecans or chocolate chips if using.
5. Roll it up: Starting on the long side, tightly roll the dough into a log.
If your dough seems too flimsy, you can chill it in the freezer for 15-ish minutes to help it firm up.
6. Slice: Use a serrated knife to gently slice into 1-inch pieces, or adjust to however thick you want these to be in the end. They will puff out a bit, but they won’t really puff up vertically very much.
7. Bake: Place the pinwheels cut side down on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and puffed.
8. Make the glaze: While the pinwheels cool slightly, whisk together powdered sugar and maple syrup (or milk) until smooth. Drizzle over warm pinwheels.
9. Serve warm with coffee, cider, or just a cozy fall morning.
Optional but highly recommended: dust with powdered sugar or make a double batch of glaze but make with less milk so it’s a thick glaze, and spread it on like you would for cinnamon rolls.
Pro Tips
Here are a few tricks I’ve picked up that make these sweet pinwheels even better:
- Don’t overfill the pastry. I know it’s tempting to load it up with pumpkin, but too much filling can cause your pinwheels to unroll or get soggy. Less is more here.
- Chill before slicing if your pastry feels soft. Pop the filled log into the freezer for 10–15 minutes to firm it up before cutting. I actually forgot about mine and left it in the freezer for closer to 30 minutes and it came out fine!
- Use a serrated knife and that typical saw-like motion you would to cut bread. If you use a non-serrated knife and just cut straight down, your pinwheels will come out squished. It’s definitely worth the extra effort to use the proper knife and cut back and forth to get nice, round pinwheels.
- Make ahead tip: You can assemble the roll the night before and chill it (unbaked) in the fridge overnight. Just slice and bake in the morning for fresh pumpkin pinwheels with zero early-morning prep.
FAQs
Can I use pumpkin pie filling instead of plain pumpkin?
Technically yes, but since pumpkin pie filling is already sweetened and spiced, you might want to skip the sugar and spices in the recipe to avoid making it overly sweet.
What can I use instead of crescent rolls?
Puff pastry that’s been thawed will also work. The texture will be a little different—much fluffier and flakier—but still totally delicious. Also, puff pastry expands quite a bit more, so make sure you leave room for spread before you bake.
Do these need to be refrigerated after baking?
If you’re not eating them within a day, it’s best to store them in an airtight container in the fridge. Reheat in the oven or toaster oven to bring back the flakiness. Microwaving will also work, but only microwave them for like 5-10 seconds at a time and note that the texture might get a bit soggy.
Can I freeze these?
Yes! You can freeze the unbaked pinwheels on a tray, then transfer to a zip-top bag once solid. Bake from frozen at 400°F for a couple of extra minutes, and boom: hot, fresh breakfast pinwheels on demand.
These pumpkin pinwheels are a great, simple go-to breakfast recipe, not just in the fall but any time I want a cozy little bake that doesn’t stress me out. They check all the boxes: quick, easy, made with few ingredients, and totally satisfying with a cup of coffee or tea.
Whether you’re baking a batch for weekend brunch, treating yourself on a Tuesday morning, or sharing with friends, these sweet pinwheels are guaranteed to make people smile. Let me know if you give them a try! I’d love to hear how they turn out or what fun twists you come up with. Happy baking!
Pumpkin Breakfast Pinwheels
Ingredients
Pumpkin Breakfast Pinwheels
- 1/2 cup canned pumpkin puree
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice or more cinnamon if you don't have pumpkin pie spice
- pinch salt
- 1 tsp vanilla
- 1 tube crescent roll dough 8 oz.
- 2 Tbsp mix-ins optional (mini chocolate chips, chopped pecans, softened cream cheese, or whatever you like!)
Maple Glaze
- 1/2 cup powdered sugar
- 1-2 Tbsp maple syrup
- 1-2 tsp milk to adjust for texture
- splash vanilla optional
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the filling: In a small bowl, stir together the pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, salt, and vanilla until smooth.
- Prepare the dough: Unroll the crescent dough and press the perforations together to form a rectangle. You can also use crescent dough sheets if you want to skip that step.
- Spread the filling: Evenly spread the pumpkin mixture over the dough, leaving about 1/4 inch around the edges. Sprinkle with chopped pecans or chocolate chips if using.
- Starting on the long side, tightly roll the dough into a log. You can chill the log in the freezer for about 15 minutes if you feel like it's too soft to cut into slices right away.
- Use a serrated knife to gently slice into 1-inch pieces, or adjust to however thick you want these to be in the end. They will puff out a bit, but they won’t really puff up vertically very much.
- Place the pinwheels cut side down on the prepared baking sheet. Bake for 12–15 minutes, or until golden brown and puffed.
- Make the glaze: While the pinwheels cool slightly, whisk together powdered sugar and maple syrup, adjust texture with a bit of milk and stir until smooth. Drizzle over warm pinwheels.
