Pumpkin Butter Pecan Gingersnap Rolls

 

INGREDIENTS

  • 1 Dough Sheet (baking will vary by brand)

  • 1/3 cup Jackie’s Pumpkin Butter Jam

  • 1/4 cup Chopped Pecans

  • 1/2 cup Crushed Gingersnap Cookies (put the cookies in a ziploc style plastic bag and use a heavy object, like a rolling pin to crush them into crumbs).

INSTRUCTIONS

Preheat oven to 375 degrees (F), line a baking sheet with parchment paper, then unroll your dough sheet and cut in half non-lengthwise.
Divide pumpkin butter evenly between the two halves with a ½-inch margin around the edges. Then sprinkle the chopped pecans and gingersnap crumbs evenly across both halves as well.
Roll each piece of dough from the short side into a log. Pinch the seam closed, then cut each log into 4 equal slices.
Separate pieces and bake until golden brown (about 15 minutes).
Let cool for a few minutes then devour!

If you crossed a pumpkin pie with a gingersnap, you would only get a whisper of these scrumptious confections from Spoon University.

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