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!
