Easy Pumpkin Spice Swirls: Quick & Delicious Leftover Pie Crust Cookies for Fall
Craving something sweet, spicy, and perfectly autumnal? These Pumpkin Spice Swirls are an absolute revelation! Using just a simple refrigerated pie crust and a few pantry staples, you can whip up these delightful, candied pinwheel cookies in no time. Forget complicated recipes – this is baking at its easiest and most delicious, perfect for any fall occasion.
As the leaves begin to turn vibrant shades of red and gold, a particular flavor makes its grand return: pumpkin spice! For many of us, the arrival of fall signals the joyful embrace of all things cozy, comforting, and wonderfully spiced. I wholeheartedly adore autumn, and it’s clear you do too if you’re here seeking out this delicious recipe. Beyond the crisp air and colorful foliage, fall also brings with it another beloved tradition: pie season! While I enjoy baking pies throughout the year, there’s something undeniably special about pies during the autumn months. This got me thinking: why not combine the very best of both worlds? What if we could take that quintessential pumpkin spice flavor and pair it with any leftover pie crusts we might have on hand to create some truly irresistible cookies?
And so, I am thrilled to share with you these fantastic treats:
Pumpkin Spice Swirls – Your New Favorite Leftover Pie Crust Cookies
^^ Love these delightful treats? Pin them for later and share the fall baking joy! ^^
Today is an extra special day because it’s Freaky Friday! If you haven’t heard of it before, consider yourself in for a delightful surprise. Freaky Friday isn’t just a fun movie with Jamie Lee Curtis and Lindsay Lohan; it’s a cherished, old-fashioned blog hop that brings together some of my favorite food blogging friends. We do this once a season, often centered around a special holiday or, as in this case, a cookie exchange theme. The concept is simple yet exciting: each blogger is secretly assigned another blog from the group. We then choose a recipe from our assigned blog, bake or cook it, and on a designated Friday, we all reveal our creations simultaneously! It’s a fantastic way to discover new blogs, try new recipes, and celebrate the incredible culinary community we’re a part of. And today is that exciting reveal day!
For this particular fall edition of Freaky Friday, I had the pleasure of exploring Seduction in the Kitchen, a wonderful blog hosted by Deanna. Deanna is a phlebotomist by day, but by night, she transforms into a passionate food blogger, crafting recipes designed to “seduce your senses.” Her website truly lives up to its name, offering a wide and enticing array of recipes, ranging from comforting family meals and delicious desserts to creative cocktails and everything in between. It’s a treasure trove of culinary inspiration that kept me happily browsing for quite some time.
I dove deep into Deanna’s site, exploring many tempting options. In fact, I ended up making three different recipes from her blog before finally narrowing it down to the perfect one for our Freaky Friday reveal. The first recipe I tried was her Bananas Foster Banana Bread. If there’s one thing I always have in abundance, it’s ripe bananas in my freezer, so this was a natural choice and absolutely delicious. Next, I made her Blackened Shrimp Pasta, because who can resist the irresistible combination of pasta and shrimp? It’s pure comfort food! While both of these recipes were fantastic and could have arguably been adapted to a fall theme, I felt compelled to look just one more time for something truly embodying the spirit of autumn and the “cookie exchange” theme of our blog hop.
It was during that final search that I stumbled upon Dee’s recipe for her Candied Cinnamon Swirls. This recipe immediately captured my imagination! Dee’s original creation used a unique chai syrup she had on hand, which I didn’t happen to have in my pantry. However, the core idea – a simple pie crust transformed into delightful swirls – was brilliant. Her recipe called for chai syrup, a pie crust, brown sugar, and cinnamon. Seeing the potential, I decided to put my own fall-inspired spin on it. Instead of chai, I opted for classic pumpkin pie spice, creating a flavor profile that is absolutely perfect for the current season, and especially ideal for Thanksgiving, when leftover pie crusts are often plentiful. Why let those precious scraps of flaky pastry go to waste when you can so easily turn them into these adorable, flavor-packed cookies? It’s a clever way to minimize food waste while maximizing deliciousness!
These Pumpkin Spice Swirls are not only incredibly easy but also incredibly versatile. They come together with minimal effort and just a handful of ingredients, making them a go-to recipe for busy weeknights, impromptu gatherings, or simply when you need a quick sweet treat. The result is a flaky, sweet, and perfectly spiced cookie that looks as impressive as it tastes. The “candied” effect from the baked sugar mixture adds a wonderful texture and a beautiful golden-brown finish that makes these pinwheels truly shine. Let’s gather our simple ingredients and get baking!
Ingredients for Pumpkin Spice Swirl Cookies
With only four key ingredients, these cookies are a testament to how simple baking can be. You likely have most of these on hand already!
- 1 sheet refrigerated pie crust: Or your favorite homemade pie crust. Using a store-bought refrigerated crust makes this recipe incredibly fast and convenient.
- Pumpkin pie spice: The star of the show, delivering that signature fall flavor. Adjust to your taste!
- Brown sugar: Provides a deep, molasses-rich sweetness and contributes to the lovely candied texture.
- Softened butter: Helps bind the spice and sugar mixture and adds richness. Melted butter works too for easy spreading.
First, in a small bowl, combine the softened (or melted) butter, rich brown sugar, and fragrant pumpkin pie spice. Mix these ingredients thoroughly until they form a delightful, aromatic paste. This mixture will be the flavorful heart of your swirls.
Next, carefully unroll your refrigerated pie crust onto a lightly floured surface or parchment paper. Using a spatula or the back of a spoon, generously spread the prepared butter, brown sugar, and pumpkin pie spice mixture evenly over the entire surface of the pie crust, leaving a small border around the edges. This ensures every bite will be packed with flavor. Once coated, begin rolling the pie crust tightly from one edge to the other, creating a snug log. The tighter you roll it, the more defined your swirls will be.
Now for the fun part! Using a sharp knife, slice the rolled pie crust log into individual cookies, aiming for approximately 1/4 to 1/2 inch thickness. The thickness will influence the number of cookies you get, usually between 24-30. Arrange these charming pinwheels on a parchment-covered cookie sheet, leaving a little space between each. Bake them in a preheated oven until they turn a beautiful golden brown and the edges are wonderfully caramelized. The aroma filling your kitchen will be absolutely incredible!
Once baked to perfection, these cookies emerge from the oven with a magical candied effect. The sugar caramelizes beautifully, giving them a slight crunch on the outside while maintaining a tender, flaky interior. This unique texture and fantastic taste make them truly special. Allow them to cool slightly on the baking sheet before transferring them to a wire rack. While they are tempting to eat immediately, letting them cool helps the candied sugar set, ensuring the perfect bite.
These delightful swirls are simply perfect with a warm cup of coffee, a soothing tea, or — dare I say it? — a classic Pumpkin Spice Latte! Their charming “cinnamon roll” appearance makes them an inviting addition to any breakfast or brunch spread. They’re also an ideal treat to have on hand for those unexpected drop-ins from friends, as they come together so quickly. Not only are they ready in mere minutes, but they also fill your entire house with the most intoxicating aroma of fall spices, creating an instant cozy atmosphere. Consider them for a thoughtful hostess gift, packaged beautifully, or as a delightful snack to enjoy anytime you need a little taste of autumn.
Intrigued by the collaborative spirit of Freaky Friday? There are many more inspiring recipes to explore!
Click Here to See All of the Past Freaky Friday Recipes!
And don’t forget to visit Seduction in the Kitchen for more of Deanna’s fantastic culinary creations! Next on my list to try from her blog are her intriguing Kielbasa Bacon Bombs — they sound absolutely delicious and promise another adventure in flavor!
Explore More Fall Freaky Friday Recipes:
Discover a wide array of delicious dishes and treats from my fellow blogging friends:
- An Affair from the Heart – Pumpkin Spice Swirls – Leftover Pie Crust Cookies (That’s this fabulous recipe you’re enjoying now!)
- Bowl Me Over – 4 Ingredient Peanut Butter Cookies
- The Healing Tomato – Greek Dipping Oil
- LeMoine Family Kitchen – Easy Vegetable Orzo Soup
- Lemon Blossoms – Coconut Curry Soup with Shrimp
- Lisa’s Dinnertime Dish – Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
- Mildly Meandering – Caprese Tortellini Skewers
- Plattertalk – Crock Pot Honey Garlic Chicken
- Seduction in the Kitchen – Unstuffed Cabbage Roll Skillet
- Take Two Tapas – Tequila Infused Grapes
- West Via Midwest – Roasted Fingerling Potatoes
- Who Needs a Cape? – Cheesy Chicken, Artichoke & Rice Casserole
So go ahead, grab that leftover pie crust – or simply pick one up from the store – and let’s make some fantastic Pumpkin Spice Swirls! You won’t regret these delightful, easy-to-make cookies that capture the essence of fall in every bite. Happy baking!
LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!
Print Recipe
Pumpkin Spice Swirls – Leftover Pie Crust Cookies
Ingredients
- 1 sheet refrigerated pie crust
- 1/4 cup brown sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 Tablespoon very soft butter melted works, too!
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
In a small bowl, combine the very soft butter, brown sugar, and pumpkin pie spice. Mix until well combined and paste-like.
-
Unroll the pie crust onto a clean, lightly floured surface or parchment paper. Spread the butter-sugar mixture evenly over the entire surface of the pie crust.
-
Starting from one long edge, tightly roll the pie crust into a log.
-
Using a sharp knife, slice the log into approximately 1/4 to 1/2-inch thick cookies.
-
Place the sliced cookies onto the prepared baking sheet, leaving some space between them. Bake for about 10-12 minutes, or until the edges are golden brown and the sugar is caramelized.
-
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Nutrition