A special autumn treat is as easy as rolling up crescent roll dough with pumpkin butter and chopped pecans. Just spread on vanilla frosting and enjoy! —Lori Merrick, Danvers, Illinois
- 1 tube (8 ounces) refrigerated crescent rolls
- 1/2 cup pumpkin butter
- Chopped pecans, optional
- 1/2 cup vanilla frosting
- Unroll crescent dough into one long rectangle; seal seams and perforations. Spread pumpkin butter to within 1/2 in. of edges. Sprinkle with pecans if desired. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place on a greased baking sheet.
- Cut into eight slices to within 1/2 in. of bottom. Pull slices to the side, alternating left and right. Bake at 375° for 12-15 minutes or until golden brown.
- Spread with frosting; sprinkle with additional pecans if desired. Serve warm. Yield: 4 servings.
Originally published as Pumpkin Butter Pinwheels in Taste of Home October 2011, p48
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