Dessert

Savory Ricotta and Pumpkin Pinwheels (Holiday Appetizer) Recipe

Byreem everly November 16, 2025November 16, 2025

Introduction

These Savory Ricotta and Pumpkin Pinwheels are a perfect holiday appetizer that combines creamy pumpkin and ricotta with flaky puff pastry. They are easy to make, visually appealing, and packed with comforting fall flavors.

A close-up view of several round pastries with a spiral shape, each showing about three visible layers. The outer layer is a light golden brown, flaky and crisp puff pastry that curls inward. The inside layer is filled with a rich orange filling, slightly textured and dotted with small bits of green and brown, giving a savory look. The tops of the pastries are sprinkled with crushed nuts that add a crunchy texture and pale yellow-green color. The pastries rest on a white plate with a green leaf underneath some of them, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (thawed)
¾ cup ricotta cheese
¾ cup pureed pumpkin
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt
1 Tbsp fresh sage (finely chopped)
½ cup grated Parmesan cheese
2 Tbsp pistachios (finely chopped)
1 Tbsp butter (melted)
2 Tbsp maple syrup (100% pure)

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: In a medium bowl, combine ricotta cheese, pumpkin puree, garlic powder, onion powder, salt, and finely chopped fresh sage.
Step 3: Mix the ingredients with a hand mixer until the mixture is smooth and creamy.
Step 4: Lay the thawed puff pastry sheet on a lightly floured surface or on parchment paper.
Step 5: Using a rolling pin, gently roll the pastry into a long rectangle.
Step 6: Spread the ricotta and pumpkin mixture evenly over the pastry, covering three sides and leaving a 1-inch border on one long edge.
Step 7: Sprinkle the mixture with chopped pistachios and grated Parmesan cheese.
Step 8: Brush the plain 1-inch edge of pastry lightly with water.
Step 9: Starting at the long edge opposite the plain border, carefully roll the pastry into a log, finishing at the edge with water to seal.
Step 10: Using a very sharp knife, slice the log into 1-inch pinwheels.
Step 11: Place the pinwheels cut side up on a baking sheet lined with parchment paper.
Step 12: Bake at 400 degrees Fahrenheit for 18-20 minutes, or until the pastry is golden brown and cooked through.
Step 13: Remove the baked pinwheels from the oven.
Step 14: In a small bowl, mix melted butter and pure maple syrup.
Step 15: Brush the warm pinwheels with the butter and syrup mixture and sprinkle with extra chopped pistachios, if desired.
Step 16: Serve the pinwheels warm or at room temperature.

Tips & Variations

Use fresh sage for the best flavor, but dried sage can be substituted if needed (use about 1 teaspoon).
For a nut-free version, omit the pistachios or replace them with toasted breadcrumbs for crunch.
Make sure the puff pastry is well chilled before rolling to make handling easier.
Try adding a pinch of nutmeg or cinnamon to the pumpkin mixture for extra warmth.
These pinwheels can be prepared ahead of time and baked just before serving.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes to maintain crispiness. They can also be frozen unbaked; freeze the rolled log, then slice and bake when ready.

How to Serve

A round white plate holds six small puff pastry pinwheels, each with two visible layers: a flaky, golden-brown outer dough layer and an inner orange filling with a slightly chunky texture, sprinkled with small green crushed nuts. The pastry spirals display a glossy finish and light browning on the edges. A woman's hand with green nail polish and a black grid pattern is picking up one pinwheel from the right side of the plate. The plate is placed on a white marbled surface, and a blurred white plate with more pastries is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pureed pumpkin works perfectly and is a convenient choice. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can these pinwheels be made vegan?

To make a vegan version, use a plant-based ricotta alternative, dairy-free puff pastry, vegan butter, and skip the Parmesan or substitute with a vegan cheese alternative. The flavor will be slightly different but still delicious.