Pumpkin Butter, 16 oz.

Member Price: $11.69
Out of stock

Welcome to pumpkin pie in a jar! Our Pumpkin Butter is among the best. The fruity flavor of pumpkin mixed with classic spices makes this a breakfast toast delight. In fact, it is so popular that we now offer it in this 16-ounce jar. Have a special meal coming up? Make some Pumpkin Butter Cinnamon Rolls to charm and impress your guests. To take it a step further, make a jelly roll and substitute this butter for the jelly. It will be a hit, especially with a thin layer of cream cheese. With a little creativity, you can wow a crowd. Once you taste this butter, you will never want to be without it.      

Pumpkin Butter Cinnamon Rolls                                                                                                            


  • 1 package Pillsbury Hot Roll Mix
  • 3 tbsp. granulate sugar
  • 1 cup hot water
  • 2 tbsp. butter, softened
  • 1 large egg (at room temp)
  • All-purpose flour, as need to handle the dough
  • 3/4 stick of butter, softened
  • 1/2 tsp. vanilla
  • 1 cup of packed light brown sugar
  • 1/3 cup all-purpose flour
  • 3 heaping teaspoons our tasty Pumpkin Butter
  • 1 1/2 tsp. of cinnamon
  • (2) 8 oz. containers of Philadelphia Whipped Cream Cheese
  • 1/2 cup butter softened
  • 1 tsp. vanilla
  • 1/2 lb. powdered sugar (about 2 cups), sifted
  • 1/2 cup light brown sugar
  • 4 heaping teaspoons of our tasty Pumpkin Butter
  • 1 pinch of cinnamon                                                                                                                  


Dough: Combine flour and yeast packets from hot roll mix with sugar in large bowl. Stir in hot water, softened butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth, using additional flour as needed. Cover with large bowl, let rest minutes.                                      

Filling: Using a whisk combine brown sugar, flour, softened butter, cinnamon, vanilla, and pumpkin butter in a mixing bowl. Whip into a thick paste and roll dough to 1/4 to 1/2 inch thickness (this should make an approximate 10 X 15 inch rectangle) on lightly floured surface. Spread filling mixture evenly over dough. Starting with long side, roll up tightly, then cut dough into 3/4 to 1 inch slices. Place cut side down in prepared pan. Cover with plastic wrap. Let dough rise in warm place for 30 minutes or until doubled in size. Preheat oven to 375 degrees. Once the dough has risen place them in the oven and bake for 20-25 minutes or until golden brown.     

Cream Cheese Topping: Whip butter and cream cheese in medium bowl with electric mixer on medium speed until blended. Add powdered sugar, brown sugar, 4 heaping tsps. of Pumpkin Butter, vanilla, and cinnamon mixing until smooth. Set aside in the refrigerator until rolls are done. When the rolls are done spread a generous portion onto the warm cinnamon rolls and serve!                                                                                                                      


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