Description
Simple crescent rolls filled with pumpkin pie flavor.
Ingredients
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree
- 1/4 cup packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until combined.
- Unroll the crescent roll dough onto a clean surface. Separate the dough into triangles.
- Spoon about one teaspoon of the pumpkin mixture onto the wide end of each triangle.
- Roll the dough up tightly from the wide end to the point. Place the rolls seam-side down on the prepared baking sheet.
- Brush the tops of the rolls lightly with the beaten egg.
- Bake for 12 to 15 minutes, or until the rolls are golden brown.
- Let the rolls cool slightly before serving.
Notes
- You can dust the cooled rolls with powdered sugar if desired.
- Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8
- Sodium: 180
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: pumpkin pie, crescent rolls, dessert, easy pastry, fall baking