Salted Caramel Pumpkin Pie Crescents

Salted Caramel Pumpkin Pie Crescents
4.5 from 2 ratings
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle! This recipe comes from Pillsbury. Click Here to See More Dessert Recipes
  • ⅓ cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoon sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoon caramel topping
  • 1 8-ounce can refrigerated crescent dinner rolls, pillsbury™
  • 2 teaspoon sugar
  • ⅛ teaspoon pumpkin pie spice
  • 4 teaspoon caramel topping
  • ¼ teaspoon coarse sea salt
  1. 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.
  2. 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.
  3. In a small bowl, mix the sugar and pumpkin pie spice. Sprinkle over the filled crescents.
  4. 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.