Description
A quick and easy fall dessert using crescent roll dough and pumpkin pie filling. Perfect for cozy gatherings or a weeknight treat.
Ingredients
½ cup canned pumpkin
⅓ cup light brown sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
1 egg yolk
1 (8 oz) can crescent roll dough
⅓ cup powdered sugar
1 tbsp milk
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin, brown sugar, pumpkin pie spice, cinnamon, and egg yolk.
3. Unroll crescent roll dough and separate into 8 triangles.
4. Place 1 tablespoon of pumpkin mixture onto the wide end of each triangle.
5. Roll each triangle from the wide end to the point, tucking in the sides if needed.
6. Place on the prepared baking sheet.
7. Bake for 10–12 minutes or until golden brown.
8. Let them cool slightly.
9. Mix powdered sugar and milk to make glaze.
10. Drizzle glaze over warm rolls and serve.
Notes
Best served warm.
Great way to use up leftover canned pumpkin.
Can add chopped pecans or walnuts for crunch.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg