Pumpkin Cream Cheese Pinwheels
hese pumpkin pinwheels are the perfect fall treat made with Crescent Rounds dough and a cozy pumpkin cream cheese filling. Flaky, lightly sweet, and spiced just right, they’re finished with an optional maple glaze and make a delicious fall breakfast idea or easy fall dessert.
Ingredients
Pumpkin Cream Cheese Pinwheels
- 1 can Crescent Rounds dough or 1 can of crescent rolls dough
- 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
- pinch of salt optional
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tsp milk or maple syrup
- dash vanilla
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
- Best if served fresh. Store any leftovers in an airtight container in the fridge for up to 3 days.