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Pumpkin Butter Pecan Gingersnap Rolls

Pumpkin Butter Pecan Gingersnap Rolls


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Getting a surprise jar of pumpkin butter from my parents, in addition to the two boxes of gingersnaps that I’d requested, was definitely a highlight of parent’s weekend. I mean, seeing my parents after over a month was pretty cool – but, seriously, pumpkin butter! It’s an extremely smooth jam that’s all kinds of wonderful. I stumbled upon these pumpkin butter pecan scones while perusing Blogging over Thyme’s recipes and was instantly intrigued. I don’t own a mixer nor the desire to buy half a dozen ingredients to make dough so I went for the cop-out method of store-bought dough to make rolls. Then, before adding cloves and brown sugar to my shopping list, my eyes settled on my remaining box of gingersnaps and the resulting fall flavor only required me to buy two ingredients and left my taste-testing photographers and I lost for words.

Prep Time: 20 minutes
Cook Time: 15 minutes (+ 5 minutes cooling time)
Total Time: 40 minutes

Servings: 8 single-roll servings (realistically, 4 servings – you won’t eat just one)

Ingredients:
1 dough sheet (I used a Pillsbury® Crescent Seamless Dough Sheet; baking times will vary by brand)
1/3 cup pumpkin butter
¼ cup chopped pecans
½ cup *crushed gingersnaps

*Put the cookies in a plastic bag, pushing as much of air out as possible before sealing it. Use something sturdy with a broad base, like a measuring cup or mug, or a rolling pin to grind the cookies into crumbs.

Directions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper. Unroll the dough – mine came out to about 8×11 inches – on the paper and cut in half non-lengthwise, as pictured below.

Photo by Anthony Wan

3. Dividing the 1/3 cup quantity equally between the two halves, spread the pumpkin butter across the dough, leaving a ½-inch margin from the edges.

Photo by Anthony Wan

Photo by Anthony Wan

4. Sprinkle the chopped pecans across the pumpkin butter of both halves.

Photo by Anthony Wan

5. Coat each half with gingersnap crumbs.

Photo by Agnes Chen

6. Roll each dough from the short side into a log, pinching the seam closed.

Photo by Anthony Wan

Photo by Anthony Wan

7. Cut each dough-log into 4 fairly equally-sized slices.

Photo by Anthony Wan

8. Arrange the newly-cut slices so that they’re standing up vertically, then bake until golden brown, about 15 minutes.
9. Allow 5 minutes to cool, but definitely enjoy them while they’re still warm!

Photo by Anthony Wan

Photo by Agnes Chen

The post Pumpkin Butter Pecan Gingersnap Rolls appeared first on Spoon University.


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As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


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As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


Pecan Praline Pumpkin Pie

This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible! Use my helpful video tutorial to walk you through each step.

As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


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As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


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This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible! Use my helpful video tutorial to walk you through each step.

As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


Pecan Praline Pumpkin Pie

This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible! Use my helpful video tutorial to walk you through each step.

As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


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This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible! Use my helpful video tutorial to walk you through each step.

As far as Thanksgiving desserts go, pumpkin pie is an icon. And this pecan praline pumpkin pie is a fun twist on my traditional pumpkin pie recipe. I won’t call this rendition an “upgrade” since you can’t mess with perfection, but the crunchy praline topping definitely adds a tasty contrast to the smooth and spiced filling below. If you ever craved a little crunch with your pie, this recipe is for you!


Watch the video: Kelsey Youngman Makes Perfect Pumpkin Butter. Fu0026W Cooks


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