October 9, 2014
Salted Caramel Pumpkin Pie Crescents
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle! This recipe comes from Pillsbury.
Notes
You can prepare the filling up to a day in advance and keep covered in the refrigerator.
The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap, and refrigerated before baking.
Ingredients
For the pumpkin filling
- ⅓ Cup canned pumpkin (not pumpkin pie mix)
- 3 Tablespoons sugar
- ½ Teaspoon pumpkin pie spice
- 2 Tablespoons caramel topping
- 1 8-ounce can refrigerated crescent dinner rolls, Pillsbury™
For the topping
- 2 Teaspoons sugar
- ⅛ Teaspoon pumpkin pie spice
- 4 Teaspoons caramel topping
- ¼ Teaspoon coarse sea salt
Directions
For the pumpkin filling
Preheat the oven to 375 degrees F. Line a large cookie sheet with cooking parchment paper. In a small bowl, mix the pumpkin, sugar, pumpkin pie spice, and caramel topping.
Separate the dough into 8 triangles. Spread about a tablespoon of the pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to the opposite point. Place on cookie sheet.
For the topping
In a small bowl, mix the sugar and pumpkin pie spice. Sprinkle over the filled crescents.
Bake until golden brown, 10 to 12 minutes. Cool 5 minutes on cookie sheet. Drizzle with the caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.