These Ricotta and Pumpkin Pinwheels are flaky, creamy, and full of cozy fall flavors. They’re made with puff pastry (so easy), a rich ricotta and pumpkin filling, and just the right hint of spice. I love these for brunch, snack boards, or even a light lunch with a salad. They feel special, but they come together fast — and they taste amazing warm or room temp.
Why I Love This Recipe
I first made these for a fall picnic with friends, and they were gone in minutes. It’s the combo of flaky, buttery pastry and that smooth, savory pumpkin ricotta filling — comforting without being heavy. They taste like fall, but in a bite-sized, handheld way.
- Quick to prep and bake
- Great warm or at room temp
- Flaky outside, creamy inside
- Feels fancy but easy to pull off
- Perfect for fall potlucks or snacks
What You’ll Need
- 1 sheet frozen puff pastry, thawed
- ¾ cup ricotta cheese
- ½ cup canned pumpkin purée
- 1 tablespoon grated parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage (or thyme)
- 1 egg (for egg wash)
- 1 tablespoon water
Servings and Cook Time
Servings: Makes about 10–12 pinwheels
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes
Macros (Per Pinwheel – Approximate)
- Calories: 115
- Protein: 4g
- Carbs: 9g
- Fat: 7g
- Sugar: 1g
- Fiber: 0.5g
Substitutions and Variations
- Swap sage for thyme or rosemary
- Add a pinch of nutmeg for warmth
- Use cream cheese instead of ricotta for a tangier bite
- Add a sprinkle of chopped walnuts inside
- Drizzle with honey for a sweet-savory combo
Tools Required
- Sharp knife or pizza cutter
- Cutting board
- Mixing bowl
- Spoon or spatula
- Baking sheet
- Parchment paper
- Pastry brush
Make Ahead Tips
You can prep the filling and roll the log in advance. Wrap it in plastic and chill for up to 24 hours. When ready to bake, slice, brush with egg wash, and bake straight from the fridge. Baked pinwheels can also be reheated in a 350°F oven for 5–6 minutes.
How to Make Ricotta and Pumpkin Pinwheels
Step 1: Mix the Filling
In a mixing bowl, stir together ¾ cup ricotta cheese, ½ cup canned pumpkin purée, 1 tablespoon grated parmesan, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried sage until smooth and creamy.
Step 2: Spread the Filling
Unfold 1 thawed puff pastry sheet onto a lightly floured surface. Spread the ricotta-pumpkin filling evenly over the whole sheet, leaving a ½-inch border on all sides.
Step 3: Roll the Pastry
Carefully roll up the puff pastry from one side to the other into a tight log, keeping the filling inside. Press lightly to seal the edge.
Step 4: Slice the Pinwheels
Use a sharp knife or pizza cutter to slice the log into 10–12 even pinwheels, about ¾ inch thick each.
Step 5: Add Egg Wash
Place pinwheels flat on a parchment-lined baking sheet. Whisk 1 egg with 1 tablespoon water and brush the tops of each pinwheel.
Step 6: Bake
Bake at 400°F for 18–20 minutes, or until golden and puffed.
Step 7: Serve
Let cool slightly, then transfer to a round plate and serve warm or at room temperature.
Leftovers & Storage
Store leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–6 minutes to bring back the crisp texture. They can also be frozen — reheat straight from frozen at 375°F until warmed through.
Why This Recipe Works (Quick Science)
The high fat in puff pastry helps create those light, crisp layers as it bakes. Ricotta and pumpkin are both creamy, but the ricotta helps hold the filling together without making it watery. Garlic powder and sage boost flavor without adding moisture. The egg wash gives that golden color and helps seal the edges.
Common Mistakes
- Using cold puff pastry straight from the freezer – it’ll crack when you try to roll it
- Spreading the filling too thick – it will squish out during rolling
- Overbaking – they can go from golden to too dark quickly
- Skipping the egg wash – the tops won’t brown as well
What to Serve With
- Arugula or spinach salad with lemon vinaigrette
- A bowl of tomato or butternut squash soup
- A glass of chilled white wine or spiced tea
- A cheese board for brunch or snack spread
- Sliced apples and pears with honey
FAQ
Can I make these ahead of time?
Yes! Chill the rolled log before slicing and baking, or bake them fully and reheat.
Can I use fresh pumpkin?
Yes, just make sure it’s thick and not watery.
Can I make them dairy-free?
Use a dairy-free ricotta and skip the parmesan.
Can I freeze these?
Freeze before or after baking. Reheat in the oven for best texture.
Final Thoughts
Ricotta and Pumpkin Pinwheels are everything I want in a fall bite — flaky, creamy, savory, and just a little fancy. I hope you love them as much as I do. Leave a comment if you make them or switch up the filling — I’d love to hear your take!