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

Reviews for Pumpkin Butter Pinwheels

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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."

Reviewed Sep. 25, 2011

"There is a recipe for pumpkin butter here"

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."

Reviewed Sep. 25, 2011

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

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