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Pumpkin Butter Pinwheels Recipe

Pumpkin Butter Pinwheels Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1/2 cup pumpkin butter
  • Chopped pecans, optional
  • 1/2 cup vanilla frosting


  • 1. 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.
  • 2. 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.
  • 3. Spread with frosting; sprinkle with additional pecans if desired. Serve warm. Yield: 4 servings.
Editor's Note: This recipe was tested with commercially prepared pumpkin butter.

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.