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

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Cream cheese, mozzarella and roasted red peppers make these spirted pinwheels devilishly delicious. They were a hit at my last Halloween party.—Anndrea Bailey, Huntington Beach, California
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 20 min.
MAKES: 32 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup chopped roasted sweet red peppers, drained
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • Pretzel sticks, optional
  • Fresh cilantro leaves, optional


  1. Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into two rectangles; press perforations to seal.
  2. Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap in plastic, and chill at least 1 hour.
  3. Cut each roll crosswise into eight slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins. Yield: 32 servings
Originally published as Pumpkin Pinwheels in Ultimate Halloween 2016, p6

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