Basic Girls Rejoice: We Combined Salted Caramel and Pumpkin Spice into the Ultimate Fall Dessert

Now you don’t have to choose between your favorite fall flavors
Basic Girls Rejoice: We Combined Salted Caramel and Pumpkin Spice into the Ultimate Fall Dessert

Pillsbury

These salted caramel pumpkin pie crescents are made with canned crescent roll dough.

Is the pressure of choosing between pumpkin spice and salted caramel   as stressful to you as the thought of choosing a favorite child, pet, or pair of shoes? Pull yourself out of that pit of despair because as it turns out these two fall favorites combine into one delicious dessert recipe that you can make all season long.

Click here for the Beyond Pie: 13 Other Delicious Pumpkin Desserts slideshow.

United to create a buttery, flakey pastry, you won’t ever tire of this Salted Caramel Pumpkin Pie Crescents recipe. It is perfect for serving at your next dinner party and easy enough for the novice baker to whip up in minutes.

Semi-homemade is like music to our ears when it comes to baking. So don’t obsess over which puff pastry or laminated dough to use, just pop open a can of crescent rolls, and you are half way to pumpkin-spice, salted-caramel bliss.

First, preheat your oven to 375 degrees F. Next, line a large cookie sheet with parchment. Combine a third of cup canned pumpkin, three tablespoons sugar, half of a teaspoon pumpkin pie spice, and two tablespoons caramel sauce.

Separate the dough into 8 triangles. If you opted to make your own crescent rolls dough from scratch, roll the dough to a quarter-inch thickness and cut into triangles, as you would for croissants. Spread a tablespoon of the pumpkin-caramel filing onto each triangle, and loosely roll the crescents from the base of the triangle. Place your crescents on the baking sheet and set aside to make the topping.

For the topping, which takes this dessert from good to great, combine two teaspoons sugar with an eighth of a teaspoon pumpkin pie spice, and sprinkle over the crescents. Bake the crescents for 10 to 12 minutes.

Once you have removed the crescents from the oven and allowed to cool for about five minutes, drizzle with caramel sauce and sprinkle with course sea salt. The combination of the salty and sweet, spice and smooth pumpkin make this the ultimate fall dessert.
 

Click here for more pumpkin desserts.


Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.