Pecan Pumpkin Pie Pinwheels Recipe
Pecan Pumpkin Pie Pinwheels Recipe photo by Taste of Home
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Pecan Pumpkin Pie Pinwheels Recipe

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These pie-like cookie spirals are a pretty way to bring pumpkin flavor to dessert any time of the year.—Kathy Yarosh, Apopka, Florida
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min./batch + cooling
MAKES: 48 servings


  • 1-1/2 cups solid-pack pumpkin
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 package (11 ounces) pie crust mix
  • 1/2 cup cream cheese frosting
  • 1 to 2 teaspoons 2% milk


  1. In a small bowl, combine the first six ingredients. Prepare pie crust mix according to package directions; divide dough in half.
  2. Roll each portion into a 14x8-in. rectangle on lightly floured pieces of wax paper. Spread half of pumpkin mixture over one rectangle to within 1/4 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper. Repeat with remaining dough. Freeze 30 minutes or until firm.
  3. Preheat oven to 400°. Using a sharp serrated knife, trim ends and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on parchment paper-lined baking sheets. Bake 18-22 minutes or until light golden. Remove from pans to wire racks to cool completely.
  4. In a small bowl, combine frosting and enough milk to reach a drizzling consistency. Drizzle over pinwheels; let stand until set. Store between pieces of waxed paper in airtight containers.
    Freeze option: Place wrapped logs in a resealable plastic freezer bag; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 2-4 minutes.
    Yield: 4 dozen.
Originally published as Pecan Pumpkin Pie Pinwheels in Cookies & Candies Bookazine 2016

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