Caramel Pumpkin Pie Crescents

Caramel Pumpkin Pie Crescents

Caramel Pumpkin Pie Crescents


Pumpkin Filling:

1/3 cup canned pumpkin (not pumpkin pie mix)

3 tablespoons sugar

1/2 teaspoon pumpkin pie spice

2 tablespoons caramel topping

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls


2 teaspoons sugar

1/8 teaspoon pumpkin pie spice

4 teaspoons caramel topping

1/4 teaspoon coarse sea salt


Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.

Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.

Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.

Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

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