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Pecan pinwheels

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

Pecan scrumptiousness

These little cuties are buttery little bites of pecan scrumptiousness. The flaky puff pastry pairs impeccably well with the spiced pecan filling, making a delightful end to your savory meal. Finish with creamy caramel sauce or a sprinkling of confectioners’ sugar for an added pop of sweetness. These pecan pinwheels are the perfect addition to your Thanksgiving menu.

Pecan Pinwheels

Makes 36 pinwheelsPecan scrumptiousness


  • 1 sheet frozen puff pastry, thawed according to package directions
  • 1/2 cup lightly packed light brown sugar
  • 2 tablespoon unsalted butter, melted
  • 1/3 cup pecans, chopped
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 crystallized ginger, minced
  • Pinch of kosher salt


  1. Preheat oven to 400 degrees F. Lightly spray a mini muffin tin with nonstick cooking spray.
  2. In a medium bowl, mix together the brown sugar, butter, pecans, pumpkin pie spice, ginger, and salt.
  3. Unfold pastry onto a lightly floured work surface. Roll into 15 x 12-inch rectangle. Cut into 36, 2-inch squares. Lightly press the pastry squares into the bottoms of the mini muffin pan cups.
  4. Place 1/2 teaspoon of pecan mixture into the center of each pastry cup.
  5. Bake about 12 to 14 minutes, or until golden brown.
  6. Garnish with caramel syrup or a sprinkling of confectioners' sugar.

Adapted from Pepperidge Farm

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