Description
Indulge in these delightful pumpkin pie crescent rolls, a perfect seasonal treat that combines the creamy, spiced goodness of pumpkin custard with buttery, flaky refrigerated dough. These handheld pastries offer an efficient and delicious way to enjoy classic autumn flavors without the time-consuming process of baking a traditional pie. Ideal for busy weeknights or festive holiday gatherings, each roll is perfectly proportioned to satisfy your cravings for a warm, sweet, and comforting dessert in less than thirty minutes.
Ingredients
1 can refrigerated crescent rolls
1/2 cup 100% pure pumpkin puree
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1 large egg, beaten
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Combine the pumpkin puree, softened cream cheese, granulated sugar, pumpkin pie spice, and vanilla extract in a medium mixing bowl and whisk until smooth.
Unroll the crescent roll dough and separate into eight individual triangles.
Place one tablespoon of the pumpkin mixture onto the wide end of each triangle.
Roll the dough tightly from the wide end toward the tip, ensuring the filling remains inside.
Arrange the rolls on a parchment-lined baking sheet with the tips facing down.
Brush the tops of the rolls with the beaten egg.
Bake for 12 minutes or until the rolls are golden brown.
Notes
You can substitute brown sugar for the granulated sugar to add a deeper, molasses-like flavor to the filling. Ensure the cream cheese is fully softened to room temperature for the smoothest filling texture. Store any leftovers in an airtight container in the refrigerator for up to three days and reheat in the oven or air fryer for best results.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg