With a savory filling of pumpkin, cream cheese, bacon, and sage, these pumpkin crescent pinwheel appetizers are always a hit when it’s time to party.
In keeping with the theme of the season, I thought pumpkin and sage would be a lovely combination to wrap in everyone’s favorite appetizer helper… store-bought crescent roll dough.
Add to that some bacon and cream cheese and you have a savory pumpkin appetizer that is sure to wow any party crowd.
Check out the video below for another easy Kudos Kitchen Thanksgiving appetizer:
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making pumpkin crescent pinwheel appetizers is available at the end of this post.
The ingredient list;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience.
- 2 – Pop Tube Crescent Roll Dough (I used Grands)
- Canned Pumpkin Purée (15 ounces)
- Cream Cheese (8 ounces)
- Bacon (1 pound)
- Fresh Sage
- Black Pepper
- Garlic Powder
- Red Pepper Flakes
- Grated Parmesan Cheese
Kitchen tools and equipment needed;
- Large Mixing Bowl
- Large Skillet (if frying bacon)
- Paper towels (to drain bacon, if needed)
- Wooden Spoon
- Offset Spatula or Butter Knife
- Cutting Board and Chef’s Knife (for chopping sage)
- Baking Sheets
- Parchment Paper
How long will does it take to make these easy party appetizers from start to finish?
Since it’s easier to cut these pinwheels into rounds, putting the filled dough logs into the freezer for at least 20 minutes is always a smart way to go.
From start to finish (freeze and bake time included) it will take approximately 60 minutes.
Can the pumpkin filling be made ahead?
Yes! Most definitely!
You can make the pumpkin filling up to 3 days in advance of making the pinwheels and then keep in in a covered container in the refrigerator until ready to make the pumpkin crescent pinwheels.
How long can the filled pinwheel logs remain in the freezer before baking?
If you’d like to keep the frozen, filled logs in the freezer this can be done easily by partially freezing the logs so they become firm.
Once firm, wrap the unbaked logs with clingwrap and then return the frozen logs back to the freezer for up to 2 months.
When you’re ready to bake, unwrap the frozen logs, slice into 1/2″ pinwheels, and bake in a 350 degree preheated oven as instructed.
Can the bacon be omitted from this recipe if needed?
Yes! Just carry on without it like it was never a part of the recipe.
Can store-bought pre-cooked bacon, or bacon bits, be used instead of cooking bacon at home?
Yes! Save yourself some time by taking all the shortcuts you need.
Does fresh sage need to be used or will dry work just as well?
Personally, I tend to like fresh sage better in this recipe.
Using dry will work, but if you do use dry make sure to cut back on the amount used (perhaps to 1 teaspoon, and always sample the filling first), as dry herbs are always more intense in flavor than fresh.
What about the red pepper flakes? Can those be left out, or can I add more if I want?
You can always use more if you tend to be a fan of spice and heat.
That said, you can also leave them out if you prefer. I didn’t add much to the recipe so the heat level in these pumpkin crescent pinwheels is mild with only a slight touch of heat at the end.
How to make easy pumpkin crescent pinwheel appetizers:
- Assemble the ingredients. Precooked bacon, softened cream cheese, pumpkin puree, pop tube crescent rolls, sage, garlic powder, black pepper, and Parmesan cheese.
- In a large bowl, stir all the ingredients (except the crescent rolls) together until creamy.
- Unroll the crescent rolls from the tubes and press two triangles together at the seams to form small rectangles.
- Spread the filling evenly over the dough rectangles.
- Gently roll the crescent rolls, widthwise, making sure the seam remains on the bottom.
- Place the filled rolls into the freezer for at least 20 minutes before slicing and baking.
- Place the sliced pumpkin crescent pinwheels on a parchment-lined baking sheet and bake in a preheated 350-degree oven for 20-25 minutes, or until golden brown.
- Serve hot or at room temperature.
How many appetizers will this recipe make?
This recipe as written makes 48 pumpkin crescent pinwheels.
If you don’t need that many, this recipe can easily be divided in half. Or if you need more, this recipe can be easily doubled or even tripled.
Should you have any questions, please contact me.
For other easy crescent roll recipes, please click on the following titles for:
*Crescent Wrapped Bratwurst Bites (pictured below) from (yours truly) Kudos Kitchen
“Easy Bratwurst Bites Wrapped in Crescent Dough with Sauerkraut Dipping Sauce are just the thing to serve during a party or for tailgating. They’re also super simple to make and everybody loves them!”
*Iced Pumpkin Danish from Savvy Saving Couple
*Easy Coconut Caramel Crescent Ring (pictured below) from (yours truly) Kudos Kitchen
“This Coconut Caramel Crescent Ring is super simple to make and uses everybody’s favorite store-bought canned crescent rolls.“
*Pepperoni Cheese Pizza Bombs from Sizzling Eats
*Crescent Roll and Hash Brown Breakfast Pizza (pictured below) from (yours truly) Kudos Kitchen
“Make this Sunny Side Up Hash Brown Breakfast Pizza for breakfast, brunch or even dinner. Whichever you choose, it’s always a winner!“
*Crescent Chicken Squares from Life Currents
*Pumpkin Crescent Pinwheel Appetizers (pictured below) This is the place!!
Below is the printable recipe card and instructions for making for today’s Pumpkin Crescent Pinwheel Appetizers.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post.
- 1 pound bacon, cooked, drained, and crumbled.
- 1 package (8 ounces) cream cheese, softened
- 1 can (15 ounces) pure pumpkin puree
- 2 tablespoons chopped fresh sage
- 2 cans large crescent rolls
- 2 teaspoons garlic powder
- ½ cup grated Parmesan cheese
- In a large bowl, combine all the ingredients (except for the crescent dough) and stir until smooth and creamy.
- Open the crescent dough and press the triangles together (two each) to form small rectangles.
- Divide the pumpkin cream cheese mixture evenly between the crescent rectangles and spread the mixture evenly over each.
- Evenly roll each pumpkin crescent dough into pinwheels, widthwise, making sure the seam remains on the bottom.
- Place the logs in the freezer for 20 minutes to firm.
- Preheat oven to 350-degrees.
- Once firm, slice the crescent pumpkin pinwheel logs into ½" slices and place the slices on parchment-lined baking sheets.
- Bake the pinwheels in the preheated oven for 20-25 minutes or until they're golden brown.
- Serve hot, warm, or at room temperature.
Store the baked pinwheels in an airtight container in the refrigerator for up to 5 days.
To reheat, place on a baking sheet in a 350-degree oven or toaster oven for 5-7 minutes for maximum crispness.
Reheating in a microwave will not crisp the crescent rolls.
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Amount Per Serving Calories 87 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 16mg Sodium 221mg Carbohydrates 5g Net Carbohydrates 0g Fiber 0g Sugar 1g Sugar Alcohols 0g Protein 4g
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed today’s pumpkin crescent pinwheel appetizer recipe as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
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