Vegan Pumpkin Basil Pinwheels

If you’re looking for a super quick and easy snack to serve at parties, then you’ll have to make these vegan Pumpkin Basil Pinwheels. They are a real crowd-pleaser and the best part is that you only need 4 ingredients to make them!

For quick and easy snacks and finger foods, I love working with puff pastry dough! These Pumpkin Basil Pinwheels are the perfect party food because they are a real crowd-pleaser and so quick to make. They are also a great appetizer if you get a spontaneous visit!

I’ve actually made these for a Halloween party and they were gone so quick! No one noticed these were vegan, which is the best compliment in my opinion! They are creamy and yummy.

Vegan Puff Pastry

In Austria, most of the puff pastry doughs are (accidentally) vegan. They usually have the vegan label on the packaging, so it’s easy to spot them. In the US, Pepperidge Farm puff pastry dough is vegan (but it’s always best to check the ingredients to be sure!).

How to make Vegan Pumpkin Basil Pinwheels

Here are the ingredients that you will need:

• puff pastry
• pumpkin puree (you can use store-bought pumpkin puree or make your own by blending cooked, steamed or roasted pumpkin)
• salt
• basil leaves

These Pumpkin Basil Pinwheels are super easy and quick to make:

Preparation: We don’t have canned pumpkin puree in Austria, so I cooked cubed pumpkin until soft and blended it in my food processor until smooth and creamy. Super easy! Of course, you can use store-bought pumpkin puree instead!

Step 1: Roll out the puff pastry dough, add the salted pumpkin purée and basil leaves.

Tip: Just make sure you’re not using too much pumpkin puree or it will be really hard to roll in and the puree will leak out on the sides.

Step 2: Roll it in. Close the edge by pressing it down carefully.

Step 3: Cut the roll in about 25 slices. It helps if you wet the knife, you’ll be able to cut through easier! But don’t worry about the form at all, they will pop back into shape once baked.

Step 4: Place the pinwheels on a baking sheet and put them in the oven for about 15 to 20 minutes.

Step 5: They should get a lovely golden color! Let them cool off and serve!

More Vegan Pinwheel Recipes

Puff pastry dough makes a great base for quick snacks! Here are a couple of other pinwheel recipes that I love:

• Wild Garlic Pesto Pinwheels
• Arugula Pesto Pinwheels
• Pizza Pinwheels with olives

I hope you enjoy these pinwheels with pumpkin and basil as much as I do! Let me know in the comments if you make them!

Cheers, Bianca

Vegan Pumpkin Basil Pinwheels

Bianca Haun | Elephantastic Vegan

Recipe for super quick and easy vegan Pumpkin Basil Pinwheels. Made with vegan puff pastry. They are the perfect snack for parties! 

4.59 from 17 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 15 mins

Total Time 23 mins

Course Appetizer, Snack

Cuisine Vegan

Servings 25 pinwheels

Calories 49 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 package vegan puff pastry dough *
• ▢ 1/3 cup pumpkin puree **
• ▢ 1/2 teaspoon salt
• ▢ 1/4 cup tightly packed fresh basil leaves

Instructions

 

• Preheat the oven to 400°F/200°C.
• Combine the pumpkin puree** and salt.
• Roll out the puff pastry dough, spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border and sprinkle the basil leaves on top.
• Roll the puff pastry dough in (as tight as possible) and close the edge.
• Cut the puff pastry dough roll in about 25 pieces and place the pinwheels on a baking tray lined with parchment paper. Bake for 15 to 20 minutes until golden brown. Let them cool off and enjoy!

Video

Notes

*Puff Pastry: Dimensions: 16x9 inches or 42x24 cm. Pepperidge Farm's puff pastry dough is vegan (but make sure you check the ingredients). 

**Pumpkin Puree: You can use store-bought pumpkin puree or you can easily make your own by blending cooked/steamed/roasted pumpkin until smooth and creamy.

Tips for making awesome pinwheels:

• Just make sure you're not using too much pumpkin puree or it will be really hard to roll in and the puree will leak out on the sides. A thin layer of filling will work best.
• The filling should be seasoned well (salty enough) so that the pinwheels don't turn out bland. 

Nutrition

Calories: 49kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 78mgPotassium: 18mgVitamin A: 520IUVitamin C: 0.2mgCalcium: 3mgIron: 0.6mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!