Pumpkin Cream Cheese Pinwheels

Spread the love

These pumpkin cream cheese pinwheels are everything I want in a fall baking recipe—they’re quick, easy, sweet, and just the right amount of festive. Made with Crescent Rounds dough and filled with a lightly sweetened pumpkin cream cheese mixture, these pinwheels are the perfect combo of flaky, creamy, and spiced.
Whether you’re serving them as a lazy weekend fall breakfast idea, packing them up as an afternoon snack, or setting them out at a brunch gathering, they’re sure to be a hit.
Let’s get into how to make these soft, swirly pumpkin pinwheels with cream cheese—you’ll want to make them on repeat all season long.

Jump to Recipe

Ingredients for Pumpkin Cream Cheese Pinwheels

Here’s what you’ll need to make this cozy and delicious fall breakfast recipe:

1 can of Crescent Rounds dough (Crescent Rolls also work; I accidentally bought Rounds when I meant to buy Rolls)
1/2 cup canned pumpkin puree
2 oz cream cheese, softened
2 tbsp brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/2 tsp vanilla extract
Optional: a pinch of salt

Optional Glaze:

1 cup powdered sugar
1–2 tsp milk or maple syrup
Dash of vanilla extract

How to Make Pumpkin Pinwheels with Cream Cheese

Step 1: Preheat and Prep
Start by preheating your oven to 375°F (or follow the temperature listed on your Crescent Rounds packaging). Line a baking sheet with parchment paper for easy cleanup.

Unroll the Crescent Rounds dough and gently press the perforations together to seal. You want to form one smooth sheet of dough.

Step 2: Make the Filling
In a medium bowl, mix together the pumpkin puree, softened cream cheese, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt if using. Stir until smooth and creamy.

Step 3: Spread and Roll
Spread the pumpkin cream cheese mixture evenly over the dough, leaving about a half-inch border around the edges. Starting at one of the ends, roll the dough up gently into a tight log, like you would for cinnamon rolls.

Using a sharp serrated knife, use a sawing motion to slice the log into about 8–10 pinwheels.
*If you see that dough is too difficult to cut, you can put it in the freezer for 15-30 minutes to help it firm up before cutting it. This isn’t necessary, but it helps the shape of your pinwheels come out neater in the end.

pumpkin cream cheese filling spread on crescent roll dough

pumpkin cream cheese pinwheel rolled into a log

Step 4: Bake
Place each pinwheel flat onto the prepared baking sheet, spacing them out slightly. Bake for 10–13 minutes, or until the dough is puffed and golden brown.
Let the pinwheels cool on the pan completely before adding the glaze.

Step 5: Glaze (Optional)
While the pinwheels cool, mix up the glaze. In a small bowl, whisk together the powdered sugar, milk and a dash of vanilla until smooth. Drizzle the glaze over the warm pinwheels for a little extra sweetness!

glaze drizzled over baked pumpkin cream cheese pinwheels

Pro Tips

Seal the seams: Make sure to pinch the seams of the Crescent Rounds together firmly so the filling doesn’t leak out while baking.
Use softened cream cheese: It blends much more smoothly with the pumpkin and spices, making your filling extra creamy.
Chill before slicing (optional): If your dough feels too soft after spreading the filling, you can chill the rolled-up dough in the freezer for 15-30 minutes before slicing. This helps keep the spirals neat.
Go big with the glaze: You can add some maple syrup to the glaze for a rich fall flavor that pairs perfectly with the pumpkin filling. If you want to skip the glaze, you can also dust the cooled pinwheels with powdered sugar for a simpler finish.
Serve warm or room temp: These are absolutely delicious warm from the oven, but they’re just as good once they’ve cooled. You can even reheat leftovers in the microwave for 5-10 seconds to bring back that fresh-baked vibe.

FAQs

Can I use Crescent Roll dough instead of Rounds?
Yes! If you only have regular Crescent Roll dough, you can press the seams together to form one large sheet, then proceed as directed. The funny thing is, I really thought I was buying Crescent Roll dough when I went ingredient shopping for this recipe. I don’t know how I came home with Rounds instead, but Crescent Roll dough will definitely work the same way.

Do these need to be refrigerated?
Because of the cream cheese, it’s best to store these in the fridge if you’re not eating them the same day. Just pop them in an airtight container and refrigerate for up to 3 days. Warm them briefly in the microwave before serving.

Can I freeze pumpkin pinwheels?
You can! Bake them as directed, let them cool completely, and freeze in a single layer. Once frozen, transfer to a freezer bag. Reheat in a toaster oven or warm oven when ready to serve.

How do I keep the pinwheels from unrolling?
Roll the dough tightly and place the pinwheels cut-side down on the pan. Gently tuck the ends underneath if they start to unwind while baking.

What else can I add to the filling?
If you want to get creative, try adding mini chocolate chips or chopped pecans to the pumpkin cream cheese filling. You can also sprinkle a little coarse sugar on top before baking for extra texture.

These pumpkin cream cheese pinwheels are the kind of recipe that makes you feel like fall is truly here. They’re flaky, creamy, sweet, and filled with just the right amount of pumpkin spice—perfect for cozy mornings, casual get-togethers, or even an impromptu dessert spread.
If you’re looking for breakfast sweets, easy fall desserts, or just a new fall breakfast idea to brighten up your weekend, these pinwheels are it. Plus, the fact that they start with Crescent dough means they come together in a flash—and that’s always a win in my book!