Pumpkin Butter Pinwheels

By carvalhohm

Ingredients

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

Cut into eight slices to within 1/2 in. of bottom. Pull slices to 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.

_*Pumpkin Butter:*_
3 cans (15 ounces each) solid-pack pumpkin
2 cups sugar
1-½ cups water
3 tablespoons lemon juice
1 tablespoon grated lemon peel
3 teaspoons ground cinnamon
¾ teaspoon salt
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger

In large saucepan, combine all ingredients. Bring to boil, stirring frequently. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Cool. Spoon into jars. Cover and store in refrigerator for up to 3 weeks. Yield: 6 cups.