If you’re looking for a fresh, fun twist on classic pumpkin pie, these Pumpkin Pie Pinwheels might become your new fall favorite. They take all the cozy flavors of pumpkin pie—warm spices, creamy pumpkin filling, flaky crust—and turn them into an easy, bite-sized treat that feels both nostalgic and completely new. And for those of us who LOVE pie crust just as much as the filling, these little swirls deliver the perfect pumpkin-to-crust ratio in every single bite.

This recipe uses Provenzano’s Market Pumpkin Pie Spice, my custom blend that’s bold, aromatic, and deeply flavorful. It transforms simple ingredients into something special and makes these pinwheels taste like they came straight from a cozy bakery. The spice marries beautifully with canned pumpkin, vanilla, and a little cream, creating a silky spread that gets rolled up inside buttery pie dough—homemade or store-bought, though mine is at fromscratchwithmaria.com.

The best part? These pinwheels are easier than making a traditional pie. No crimping edges, no worrying about a soggy crust, no long bake times. Just roll, spread, sprinkle, slice, and bake. They’re quick enough for a weekday treat yet impressive enough for a holiday dessert platter.

Once baked, the sugar bubbles slightly, the edges turn golden, and the pinwheels develop that irresistible cinnamon-roll-meets-pie vibe. A drizzle of pumpkin-spiced icing on top brings everything together and adds the prettiest finish.

Serve them warm for brunch, dessert, or an afternoon snack with coffee. They’re also great to set out at holiday gatherings since guests can grab one (or three!) without needing a slice of pie.

If you love pumpkin pie—but want something easier, cuter, and a whole lot more crust-forward—these Provenzano’s Market Pumpkin Pie Pinwheels are the treat of the season.

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Pumpkin Pie Pinwheels

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Ingredients
 

  • 1 9-inch pie dough (recipe on fromscratchwithmaria.com)
  • ½ cup canned pumpkin
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon Provenzano’s Market Pumpkin Pie Spice

Icing:

  • ½ cup powdered sugar, plus more if needed
  • 1 –2 tablespoons milk
  • ½ teaspoon Provenzano’s Market Pumpkin Pie Spice

Instructions
 

  • Roll the cold pie dough on a lightly floured surface to about ¼-inch thick. In a small bowl, stir together the pumpkin, heavy cream, and vanilla until smooth. Spread the mixture evenly over the dough, leaving a ½-inch border.
  • In another bowl, mix the sugar with the Provenzano’s Market Pumpkin Pie Spice. Sprinkle this spiced sugar mixture over the pumpkin layer.
  • Starting at one long edge, roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes to help it firm.
  • Once chilled, unwrap the dough and slice into 1-inch pinwheels. Place them on a parchment-lined baking sheet, leaving space between each piece.
  • Bake at 375°F for 15–20 minutes, or until lightly golden and bubbly.
  • For the icing, whisk the powdered sugar, 1 tablespoon milk, and Pumpkin Pie Spice until smooth. Add more milk to thin or more powdered sugar to thicken. Drizzle over cooled pinwheels and enjoy!
Author: Maria Provenzano