Description
Pumpkin Cream Cheese Danish Pinwheels are the ultimate fall treat! With a creamy pumpkin-spiced filling and a soft tortilla base, these pinwheels are easy to make and bursting with autumn flavors. Perfect for breakfast, snacks, or dessert, they’re a festive addition to any table.
Ingredients
For the Pumpkin Cream Cheese Filling:
- 4 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
For the Pinwheels:
- 1 large flour tortilla
- ¼ cup chopped pecans (optional)
Instructions
- Make the Pumpkin Cream Cheese Filling
- In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.
- Whisk or use a hand mixer until smooth and creamy. Set aside.
- Assemble the Pinwheels
- Lay a large flour tortilla flat on a clean surface.
- Evenly spread the pumpkin cream cheese filling across the tortilla.
- Sprinkle chopped pecans over the filling if desired.
- Roll and Chill
- Starting at one end, roll the tortilla tightly into a log shape.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Slice and Serve
- Remove the tortilla from the refrigerator and unwrap it.
- Slice the log into 1-inch thick pinwheels using a sharp knife.
- Arrange on a platter and serve.
Notes
- Ensure the cream cheese is softened for a smooth filling.
- Chilling is essential for clean, even slices.
- Get creative with toppings—add crushed graham crackers, mini chocolate chips, or toasted coconut for variety.
- These pinwheels can be made up to 24 hours in advance and stored in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert/Snack
- Method: No-Bake
- Cuisine: American