Pumpkin Spice Twisted Pinwheels with Cream Cheese Icing

Pastries on black pan with icing

Yield: 8 servings

Prep: 10 minutes

Total Time: 25 minutes


12 x 12 Puff Pastry Sheet

2 Tbsp. Unsalted Butter (browned & room temp.)

2 Tbsp. Dark Brown Sugar

1 Tbsp. Granulated Sugar

1 Tbsp. Pumpkin Spice

1 egg

1 tsp. Water

4 oz. Unsalted Butter (softened)

4 oz. Cream Cheese (softened)

4 oz. Powdered Sugar

1 tsp. Vanilla Paste


  1. Preheat the oven to 400F, and prepare a large baking sheet with parchment paper. 
  2. In a small bowl, mix together dark brown sugar, granulated sugar and pumpkin spice. Set aside.  
  3. Lightly flour the counter top and lay out the puff pastry. Paint a thin layer of browned butter onto the side of the puff pastry facing up, and then dust the entire face of the puff pastry with the sugar & spice mix. Similar to closing a book, fold over one side of the puff pastry. 
  4. In a small bowl, whisk together the egg and water. 
  5. Lightly brush the exterior of the folded pastry with some of the egg wash. Next, using a pizza cutter, cut 8 long strips. Twist each strip, and then shape the twists into pinwheels. Tuck the end of the pinwheel under and lightly pinch the dough. 
  6. Lightly cover each prepared twisted pinwheel with egg wash, and then place onto the prepared baking sheet. 
  7. Bake the twisted pinwheels for 15 minutes. 
  8. Cream Cheese Icing: In a medium bowl and using a whisk, cream together 4 oz. unsalted butter, cream cheese, powdered sugar and vanilla paste. Then, gradually whisk in 4 oz. of powdered sugar. Whisk until a smooth texture has formed.
  9. Allow them to cool slightly, top with cream cheese icing and serve.
  10. Enjoy!