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Salted Caramel Pumpkin Pie Crescents

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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.

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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.