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Pumpkin Butter Pinwheels


  • 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.

Nutrition 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.


Average Rating:
  • emilyroseanderson
    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.

  • 1954Kath
    Sep 25, 2011

    There is a recipe for pumpkin butter here

  • Katharine
    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.

  • Katharine
    Sep 25, 2011

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

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