Pumpkin Crescent (Print Version)
# Ingredients:
01 -
1 can (8 oz) refrigerated crescent roll dough.
02 -
1/2 cup (120g) canned pumpkin puree.
03 -
2 tbsp (30g) brown sugar.
04 -
1 tsp ground cinnamon.
05 -
1/4 tsp ground nutmeg.
06 -
1/4 tsp ground ginger.
07 -
1/4 tsp vanilla extract.
08 -
1/4 cup (30g) powdered sugar, for dusting.
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a small bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla. Stir until smooth.
03 -
Unroll the crescent roll dough and separate into triangles.
04 -
Place a spoonful of the pumpkin mixture on the wide end of each dough triangle. Gently roll them up, starting from the wide end.
05 -
Arrange the rolls on the baking sheet and bake for 10-12 minutes, or until golden brown.
06 -
Once baked, dust the rolls with powdered sugar for a sweet touch.
07 -
Enjoy warm as a delightful fall treat!.
# Notes:
01 -
Perfect for fall gatherings, these mini pumpkin pies are easy to make and full of flavor! Serve them as a sweet, comforting snack or dessert for your guests.