Pumpkin Butter Pinwheels Recipe

4 4 1
Pumpkin Butter Pinwheels Recipe
Pumpkin Butter Pinwheels Recipe photo by Taste of Home
Publisher Photo

Pumpkin Butter Pinwheels Recipe

Read Reviews
4 4 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
Editor's Note: This recipe was tested with commercially prepared pumpkin butter.
Originally published as Pumpkin Butter Pinwheels in Taste of Home October 2011, p48

Nutritional Facts

1 serving (calculated without pecans): 443 calories, 20g fat (6g saturated fat), 0 cholesterol, 576mg sodium, 60g carbohydrate (36g sugars, 0 fiber), 4g protein.

  • 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.
Originally published as Pumpkin Butter Pinwheels in Taste of Home October 2011, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Butter Pinwheels

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
emilyroseanderson User ID: 4281151 186146
Reviewed Oct. 29, 2011

"These were tasty and easy to make. I made a cream cheese icing for the top that was better than plain vanilla frosting. Overall good and would probably try again with apple butter as well."

MY REVIEW
1954Kath User ID: 6228423 192852
Reviewed Sep. 25, 2011

"There is a recipe for pumpkin butter here

https://www.tasteofhome.com/recipes/Harvest-Pumpkin-Butter"

MY REVIEW
Katharine User ID: 636977 197715
Reviewed Sep. 25, 2011

"I have not tried this recipe. But if someone does have a pumpkin butter recipe, could you please post it. I have never seen pumpkin butter on our shelves here in Canada."

MY REVIEW
Katharine User ID: 636977 179987
Reviewed Sep. 25, 2011

"What is pumpkin butter? If there is a recipe I ould like it."

Loading Image