Spiced Pumpkin Pinwheel Cookies

Soft, Swirled & Perfect for Fall Baking

When fall baking season hits, swirl cookies always feel right. These Spiced Pumpkin Pinwheel Cookies start with a soft pumpkin-based dough and a warm brown sugar spice filling. Rolled and sliced into neat spirals, they bake into cookies with a soft center and lightly firm edges. The texture can vary depending on oven temperature and moisture in the dough, which is normal for pumpkin-based recipes.

#Jumptorecipecard

This recipe is approachable even if you’ve never made pinwheel cookies before, and the dough handles well when chilled properly.

Spiced pumpkin pinwheel cookies with brown sugar swirl and cream cheese icing on a baking tray

They look bakery-worthy, but the process is far more approachable than it appears. The key is managing the moisture in the pumpkin purée, which keeps the dough easy to roll and helps the cookies hold their shape in the oven. Once chilled, the dough slices cleanly into perfect spirals, making this a reliable slice-and-bake recipe.

These cookies are ideal for fall gatherings, holiday dessert trays, or make-ahead baking. You can prep the dough days in advance and bake fresh cookies whenever the craving hits, making them as practical as they are festive.

Why This Recipe Works & Why You’ll Love It

What makes this recipe work is the balance of moisture and structure. Pumpkin adds flavor and softness, but it also introduces extra liquid. Blotting the pumpkin keeps the dough firm enough to roll smoothly and slice cleanly. Chilling the dough is just as important—once the butter firms up, the spirals hold their shape in the oven instead of spreading. The brown sugar spice swirl adds warmth without overpowering the dough, and a bit of icing can make the cookies feel extra festive if you enjoy sweeter finishes.

Ingredients

Here’s everything you’ll need to make the cookie dough, filling, and optional icing.

Pumpkin Cookie Dough

¾ cup unsalted butter, room temperature
¾ cup granulated sugar
6 tablespoons blotted pumpkin purée
1½ teaspoons vanilla extract
2¼ cups all-purpose flour
1¾ teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon salt

Brown Sugar Spice Filling

3 tablespoons unsalted butter, melted
⅔ cup brown sugar
1¾ teaspoons pumpkin pie spice
1 teaspoon cinnamon

Optional Cream Cheese Icing

4 oz full-fat cream cheese, room temperature
1 tablespoon butter, room temperature
¾ cup confectioners’ sugar
¼ teaspoon vanilla

How to Make Spiced Pumpkin Pinwheel Cookies

Prepare the Pumpkin
Spread pumpkin purée onto a clean towel or several layers of paper towels, then blot firmly to remove excess moisture.
Visual cue: The pumpkin should look thick and paste-like with no visible liquid remaining.
Roll & Fill
Divide dough in half. Roll each portion into a rectangle about ¼ inch thick.
Visual cue: The dough should look smooth and even without cracks.
Brush with melted butter and sprinkle the brown sugar spice filling evenly.
Roll & Chill
Roll tightly into logs. Wrap and chill for at least 2 hours or up to 3 days.
Slice & Bake
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Slice the chilled logs into rounds slightly under ½ inch thick.
Place 2 inches apart. Keep slices chilled until ready to bake to prevent spreading.
Bake 13–15 minutes.
Doneness cue: Edges should appear light golden and the centers should look set but still soft.
Let cookies cool on the baking sheet for 10 minutes, then move to a rack to finish cooling completely.
Cooling cue: Cookies should feel firm enough to lift without bending.
Ice (Optional)
Beat icing ingredients until smooth and drizzle or spread once cookies cool slightly.

Sliced pumpkin pinwheel cookie dough showing cinnamon swirl before baking

How to Serve

Add to fall or holiday cookie platters
Serve with coffee, tea, or warm cider
Package for edible gifts
Pair with vanilla ice cream for a dessert plate

Helpful Tips for Best Results

Always blot the pumpkin thoroughly
Chill the dough fully before slicing
Use a sharp knife for clean pinwheels
Gently reshape slices before baking if needed

Storage & Make-Ahead

These cookies store well because the dough is firm and the filling holds its shape, making them great for prepping ahead of busy baking days.

Room temperature: Store in an airtight container up to 2 days if your kitchen stays cool and dry.
Refrigerated: Up to 7 days.
Freeze dough logs: Wrap tightly and freeze up to 3 months.
Freeze baked cookies: Cool completely, then freeze in single layers with parchment between.
Safety note: Refrigerate sooner if your kitchen is warm or humid to prevent spoilage.

Common Mistakes to Avoid

Skipping pumpkin blotting
Cutting dough before chilling
Over-mixing after flour is added
Using too much flour when rolling

Frequently Asked Questions

Why does pumpkin need to be blotted before baking?
Pumpkin purée contains a high amount of natural moisture. While this works well in breads and cakes, it causes rolled cookie dough to become sticky and difficult to shape. Removing excess moisture ensures the dough stays firm enough to roll, slice, and bake without spreading.

Can I make these cookies ahead of time?
Yes. These cookies are ideal for make-ahead baking. The dough logs can be refrigerated for up to three days or frozen for several months. Slice and bake directly from chilled or thawed dough.

Do I need the icing?
No. The cookies are flavorful on their own thanks to the brown sugar spice filling. The icing is optional and mainly adds extra richness and visual appeal.

Why are my pinwheels uneven?
Uneven rolling or insufficient chilling can cause distortion. Roll the dough tightly and reshape slices gently before baking.

Can I adjust the spices?
Yes. You can add a pinch of nutmeg, cloves, or ginger for a deeper spice profile.

Conclusion

These Spiced Pumpkin Pinwheel Cookies are a reliable fall baking favorite. They combine cozy flavors, eye-catching swirls, and make-ahead convenience in one recipe. Whether you’re baking for the holidays or a quiet afternoon treat, these cookies deliver comfort, flavor, and confidence every time.

Baked pumpkin pinwheel cookies stacked on a plate for fall dessert

Recipe Card