These pumpkin pie pinwheels are the perfect snack or party food for fall.
If you’re craving pumpkin pie but don’t feel like baking one, boy, do I have a shortcut for you. These fun pinwheels are flavored with cozy pumpkin pie spice and cinnamon, sweetened with agave, and then accented with toasty pecans. The texture contrast between the creamy filling and crunchy nuts is pure satisfaction in every bite.
Minimal cooking and easy prep make these a go-to when you need a fast fall snack, especially if you’re feeding a big crowd (and kids will absolutely love them). There is no complex crust, no big mess, no weird ingredients, and no dairy, either.
I’ve eaten these pinwheels for dessert, as an after-lunch treat, and even as a grab-and-go breakfast. They’re perfect any time. Give them a try for a fun “spin” on the best flavors of fall!
Why you will love this recipe
I love an accessible recipe: easy to make, easy to eat, and able to be enjoyed by many. Pinwheels can be dressed up or down. You can just as easily lay them out on a pretty platter as you can toss them in your kid’s lunch box. They’re naturally vegan, and you can make them gluten-free by swapping out the wrap. Not a fan of pecans? You could use walnuts, peanuts, cashews, or pivot with something like toasted coconut flakes or chocolate chips. They’re easy to make your own and modify as needed.
How do I store leftovers?
Store leftover pinwheels in an airtight container in the fridge. They’ll stay good for up to 3 days. They’re best when eaten fairly fresh, since the pecans will lose their crunch over time. The pinwheels can also be frozen in a freezer-safe container for up to 3 months. They will quickly thaw at room temperature.
Serving suggestions
If you’re a big fan of simple snacks (like I am), there are plenty more fun recipes to try. These vegan Peanut Butter Cookie Dough Bites are super easy to make, and this Gluten-Free Protein Puppy Chow (Muddy Buddies) is a classic party snack to please a crowd. Want something more savory than sweet? Try this Homemade Crock-Pot Chex Mix With Honey Mustard.
Ingredients
- 1/4 cup + 2 tablespoons pecans roughly chopped
- 1 cup + 2 tablespoons canned pumpkin purée
- 4 1/2 tablespoons agave
- 2 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon cinnamon
- 3 flatbread wraps gluten-free, if needed
Instructions
- Preheat your oven to 350°F and spread the pecans on a small baking sheet. Bake until dark brown and fragrant, about 5-10 minutes. Set aside.
- In a medium bowl, whisk together the pumpkin, agave, pumpkin pie spice, and cinnamon. Pour into a small, microwave-safe dish and microwave on 50% power until the mixture darkens and gets thick and creamy, about 10 minutes.
- Divide the pumpkin mixture between the 3 wraps and spread out in an even layer. Your wrap should be almost fully covered.
- Sprinkle the toasted pecans on top of the pumpkin layer.
- Roll each wrap up tightly and chill for at least 30 minute to set the filling.
- Slice each wrap into 8 pinwheels and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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