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You are here Daily Dose / Pecan Crusted Pumpkin Rolls

Pecan Crusted Pumpkin Rolls

By A Cowboy's Wife | October 6, 2013

Oh how I love Fall!  Pumpkins, baking, and cooler weather are just a few things that get me in the Fall mood.  I really feel like I’ve been in the kitchen a lot more already than usual and that can only mean one thing….early weight gain!  But who cares when you’re eating these delicious Pecan Crusted Pumpkin Rolls.  I have been wanting to try something similar to these but wanted to add my own fresh twist to it and I finally did by adding pecans to both inside mixture and topping!

Pecan Crusted Pumpkin Rolls

Yum right?!  We love pecans.  My FIL had a pecan tree for years and would pick & shell them for us but when the fires came, it was not spared.  The next best thing though is Fisher Nuts Pecans.  If you walked into our stores around here, you’d see the blue bags of Fisher Nuts center stage.  They always taste fresh, have a resealable bag, and is a trusting brand.  I have bags of pecans, walnuts, and almonds sitting in my pantry as I type this!

fisher nuts pecan halves

Hope y’all enjoy the recipe!  It’s very easy to make and one roll is quite filling.

pumpkin rolls ingredients

Fisher Nuts Pecans

pumpkin rolls3

pumpkin roll filling

pecan crusted topping

 

 

 

 

pumpkin rolls2

pecan crusted pumpkin rolls using Fisher Nuts

 

 

 

 

Pecan Crusted Pumpkin Rolls
 
Print
Author: Lori
Ingredients
  • 2 cans Pillsbury Big & Flaky Crescent Rolls
  • ½ package Philadelphia Cream Cheese
  • 1 15oz can of Pumpkin Pie Mix, (with spices added)
  • ½ cup Fisher Nuts Pecan Halves
  • 2-3 Tablespoons Sugar
  • 4 Tablespoons Sugar, for topping
  • 1 teaspoon Cinnamon, for topping
  • ¼ cup Fisher Nuts Pecan Halves, FINELY chopped (for topping)
Instructions
  1. Preheat oven to 350'. In a blender, chop up your Fisher Nuts Pecans. Add the cream cheese, can of pumpkin, sugar, and pecans together and mix well.
  2. Finely chop the ¼ cup of Fisher Nuts Pecans, sugar, and cinnamon together in a blender and set aside in bowl. It will have a brown sugar texture!
  3. Unroll the crescent rolls and spread a spoonful of pumpkin mixture into each triangle. Roll them back and roll around in topping mixture until nicely coated. Place on the pan a couple of inches apart. Bake for 12 minutes or until done.
3.4.3177

 

 

 

Previous PostRotisserie Chicken and Dumplings and 30 Minutes!
Next PostCandy Corn Inspired Fruit Cups for Fall

About the Author

A Cowboy's Wife

WAHM of 3 boys; 16, 27, and 29yrs. I'm 47, married for 30+yrs to a real cowboy:) I love dancing, crochet, Cherry Vanilla Dr. Pepper, photography, gaming, and much more. [READ ALL ARTICLES]

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Comments

  1. The Better Baker says

    October 7, 2013 at 12:15 pm

    What a fabulous idea! I love anything/everything with crescent rolls…and cream cheese! I am having company soon and just printed this recipe to make. YUUMMMM! Glad I saw this recipe at Mommy’s Kitchen FB page! =)

    Reply
  2. Marie says

    October 8, 2013 at 5:50 pm

    Hmmmm! pecan crusted pumpkin rolls – looks yummy, I may have to give them a try – I haven’t been thinking about rolls to much lately because I have been preoccupied with soup recipes:)

    Reply
  3. Jen says

    October 9, 2013 at 7:33 pm

    this looks amazing!

    Reply
  4. Sandyb says

    October 11, 2013 at 3:30 pm

    What size of cream cheese? You said a 1/2 pkg is that 1/2 pkg of the 4 oz. or the 8 oz. It sound delicious, I love anything with pumpkin.

    Reply
  5. Kriss says

    September 2, 2015 at 4:16 pm

    I might have to try these but wrapped in piecrust instead of the crescent rolls.

    Reply

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