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Pumpkin pinwheel cookie spiral slices before baking showing cinnamon sugar swirl
Isaac blogger

Spiced Pumpkin Pinwheel Cookies

Soft pumpkin pinwheel cookies with a warm cinnamon sugar swirl, sliced and baked into beautiful spirals. Perfect for fall baking, holidays, and make-ahead desserts.
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Prep Time 40 minutes
Cook Time 14 minutes
Chill Time 2 hours
Total Time 3 hours 10 minutes
Servings: 50
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Pumpkin Cookie Dough
  • ¾ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 6 tbsp pumpkin purée, blotted dry
  • 1½ tsp vanilla extract
  • 2¼ cups all-purpose flour
  • 1¾ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • Brown Sugar Filling
  • 3 tbsp unsalted butter, melted
  • ⅔ cup brown sugar, packed
  • 1¾ tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • Optional Cream Cheese Icing
  • 4 oz cream cheese, softened
  • 1 tbsp butter, softened
  • ¾ cup powdered sugar
  • ¼ tsp vanilla extract

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients. Blot pumpkin purée thoroughly and chill dough as directed to ensure clean slicing and defined spirals.
  3. Prepare Pumpkin
  4. Spread pumpkin purée on paper towels or a clean cloth and blot until thick and paste-like with no visible liquid.
  5. Make Dough
  6. Cream butter and sugar until smooth. Mix in pumpkin purée and vanilla. In a separate bowl whisk flour, spices, baking powder, and salt, then add to the butter mixture and mix gently until just combined.
  7. Roll Dough
  8. Divide dough in half. Roll each portion into a rectangle about ¼ inch thick. Dough should appear smooth and even.
  9. Add Filling
  10. Brush melted butter over dough and sprinkle sugar-spice mixture evenly.
  11. Roll & Chill
  12. Roll tightly into logs. Wrap and refrigerate at least 2 hours or up to 3 days.
  13. Slice & Bake
  14. Preheat oven to 350°F (177°C). Slice logs slightly under ½ inch thick. Place cookies 2 inches apart.
  15. Bake 13–15 minutes, or until edges appear lightly golden and centers look set but still soft.
  16. Cool
  17. Let cookies cool on baking sheet about 10 minutes before transferring to rack. Cookies should feel firm enough to lift without bending.
  18. Optional Icing
  19. Beat icing ingredients until smooth. Drizzle or spread over cooled cookies.

Notes

  • Keep dough chilled until ready to bake to help the cookies hold their spiral shape.
  • Bake until cookies are set in the center with no raw dough visible.
  • Allow cookies to cool completely before storing.
  • Refrigerate dough or icing if not using immediately and discard if odor or texture changes.