Pumpkin Butter Pecan Gingersnap Rolls

Staff Writer
Pumpkin Butter Pecan Gingersnap Rolls

Photo by Anthony Wan

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.

Pumpkin Butter Pecan Gingersnap Roll Prep

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.

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Anthony Wan

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Anthony Wan

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

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Anthony Wan

5. Coat each half with gingersnap crumbs.

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Agnes Chen

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

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Anthony Wan

Pumpkin Butter Pecan Gingersnap Roll Prep

Photo by Anthony Wan

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

Pumpkin Butter Pecan Gingersnap Roll Prep

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!

Pumpkin Butter Pecan Gingersnap Roll Finished

Photo by Anthony Wan

Pumpkin Butter Pecan Gingersnap Roll Finished

Photo by Agnes Chen

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