Pumpkin Pie Crescent Rolls (Print Version)
Ingredients:
01 -
1 can (8 oz) crescent roll dough.
02 -
1/2 cup canned pumpkin puree.
03 -
1/4 cup granulated sugar.
04 -
1/2 teaspoon ground cinnamon.
05 -
1/4 teaspoon ground nutmeg.
06 -
1/4 teaspoon ground ginger.
07 -
1/4 teaspoon salt.
08 -
1/4 cup cream cheese, softened.
09 -
1 tablespoon milk.
10 -
1 tablespoon melted butter (for brushing).
11 -
Powdered sugar (optional, for dusting).
Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a small bowl, mix together canned pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Stir in the cream cheese until smooth.
03 -
Unroll the crescent dough and separate into triangles. Spoon about 1 tablespoon of the pumpkin mixture onto the wide end of each triangle. Roll up each triangle from the wide end to the point.
04 -
Place the rolls on the prepared baking sheet. Brush with melted butter.
05 -
Bake for 10-12 minutes, or until the rolls are golden brown.
06 -
Allow the rolls to cool slightly. Dust with powdered sugar if desired before serving.
Notes:
01 -
These mini pumpkin pie crescent rolls are quick and easy to make, making them perfect for fall gatherings.
02 -
For an extra touch of sweetness, drizzle the rolls with a glaze made from powdered sugar and milk.