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Pumpkin Butter Pinwheels

 Pumpkin Butter Pinwheels
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
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 slice equals 443 calories, 20 g fat (6 g saturated fat), 0 cholesterol, 576 mg sodium, 60 g carbohydrate, 0 fiber, 4 g protein.