Savory Ricotta and Pumpkin Pinwheels (Holiday Appetizer)

Whipped Ricotta and Pumpkin Pinwheels Holiday Appetizer.

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Full of cheese and spices, these savory whipped ricotta and pumpkin pinwheels are a delicious and easy appetizer for the holiday season. 


Units Scale
  • 1 sheet puff pastry, thawed
  • 3/4 cup ricotta cheese
  • 3/4 cup pureed pumpkin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 Tbsp finely chopped, fresh sage
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp pistachios, finely chopped
  • 1 Tbsp melted butter
  • 2 Tbsp 100% pure maple syrup


Preheat the oven to 400 degrees. 

In a medium bowl, combine ricotta cheese, pumpkin puree, garlic powder, onion powder, salt, and fresh sage. Mix with a hand mixer until smooth and creamy.

Lay out the sheet of puff pastry on a lightly floured surface or sheet of parchment paper. Using a rolling pin, gently roll out the pastry into a long rectangle. 

Cover the puff pastry with ricotta and pumpkin mixture. Spread to the edge on 3 sides, leaving a 1 inch line of plain pastry on a long side.

Sprinkle the pumpkin mixture with finely chopped pistachios and shredded Parmesan cheese. 

Brush the plain edge of the pastry with a little water. 

Starting at the long edge, roll the puff pastry up into a log finishing at the plain edge. 

Using a very sharp knife, slice the pastry into pinwheels, 1 inch wide. 

Place pinwheels cut side up on a baking sheet lined with parchment paper. 

Bake at 400 degrees on parchment paper for 18-20 minutes, or until pastry is golden brown. 

Remove from the oven. 

In a small bowl, combine melted butter and maple syrup. 

Brush the baked pinwheels with butter/syrup mixture. Sprinkle with extra pistachio pieces, if desired. 

Serve warm or at room temperature.