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pumpkin pinwheels
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5 from 17 votes

Air Fryer Pumpkin Pinwheels

These pumpkin pinwheels are easy to make in the air fryer and are full of fall flavors. Top them with a delicious glaze for a little more sweetness. These air fryer pumpkin pinwheels get so flaky and cook up so quickly!
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: air fryer, pumpkin
Servings: 12
Calories: 134kcal
Author: Aimee

Ingredients

  • 1 sheet puff pastry thawed
  • ½ cup pumpkin puree
  • ¼ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  • Thaw the sheet of puff pastry until it can be unrolled. Make sure not to thaw it too much, or it will not puff properly.
  • Preheat your air fryer to 400 degrees F for 5 minutes.
  • While air fryer is preheating, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and salt in a bowl. Stir until combined.
  • Spread a thin layer of the pumpkin puree onto the unrolled puff pastry. Carefully roll back up the puff pastry into a spiral shape, careful not to roll too tightly.
  • Cut the puff pastry roll into ¾ inch pieces.
  • Place in the air fryer basket and cook for 10-12 minutes until center of puff pastry is cooked and puffed.
  • Remove from air fryer and cool. Top with a homemade glaze if desired.

Notes

How to make a glaze: Combine powdered sugar and milk into a bowl until desired consistency is reached. Add touch of vanilla or maple extract if desired. Start with ½ cup powdered sugar to 1 tablespoon liquid. Add more powdered sugar or more milk to reach the thickness you want.
 
Cooking tips:
  • Don't let the puff pastry thaw too much and get too warm, or it won't puff up nicely and your insides of the pinwheels will not be cooked through.
  • You don't want to spread the pumpkin mixture on too thick, or it will squeeze out the sides when rolling and cutting.
 
Tips for making sure center of puff pastry pinwheel is cooked:
  • First, make sure your pastry is cold. Follow the tips on only thawing the puff pastry until you can roll it. If you thaw it too much, make sure to pop the pinwheels in the freezer for a bit after rolling before cooking to make sure the puff pastry is cold again.
  • Don't put too much puree on. A thin layer of the pumpkin mixture is ideal, otherwise the moisture will keep the inside from cooking properly.
  • Don't roll up the pinwheels too tightly, otherwise they won't have the room to expand and cook properly.
  • If you can, push up the center of the pinwheel just slightly before cooking, so it's a tiny bit elevated. This will help the center to cook properly.

Nutrition

Calories: 134kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 101mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg