Description
These Pumpkin Pie Crescent Rolls are simple, flaky pastries filled with a creamy, spiced pumpkin center. Perfect for busy weeknights or hosting, they provide the classic comfort of autumn in a convenient, handheld form. By utilizing refrigerated crescent dough, you achieve a professional pastry texture without the long preparation time, making these an ideal seasonal treat for the whole family.
Ingredients
1 tube (8 oz) refrigerated crescent rolls
1/2 cup pumpkin puree (canned, not pie mix)
4 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 large egg (for egg wash)
1 tbsp water
Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
In a medium bowl, combine the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla.
Whisk the mixture thoroughly until smooth and free of lumps.
Unroll the crescent roll dough and separate into eight triangles.
Place a generous teaspoon of the pumpkin filling at the wide end of each triangle.
Roll each triangle up starting from the wide end towards the point, tucking the edges if needed to seal.
Place the rolls on the prepared baking sheet.
Whisk the egg with 1 tablespoon of water and brush the tops of the rolls for a golden color.
Bake for 12 minutes or until the pastry is golden brown and puffy.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or oven for a few minutes to crisp the exterior back up. Substitute brown sugar for the granulated sugar if you prefer a deeper, caramel-like flavor profile.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 8g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg