Description
Delightful bite-sized treats that combine pumpkin and cream cheese in flaky crescent roll dough, perfect for fall gatherings.
Ingredients
Scale
- 2 cans crescent roll dough
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup brown sugar (for topping)
- 1 tablespoon butter, melted (for brushing)
- Optional: whipped cream for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and egg yolk. Mix until smooth and well-blended.
- Roll out the crescent roll dough on a floured surface, and separate it into triangles.
- At the wide end of each triangle, place a spoonful of the pumpkin cream cheese mixture.
- Roll the triangles up, starting from the wide end, and shape them into little pumpkins.
- Position the rolled dough on a baking sheet lined with parchment paper.
- Brush the tops with melted butter and sprinkle with brown sugar.
- Bake for 12-15 minutes or until they turn golden brown.
- Allow to cool slightly before serving warm, optionally top with whipped cream.
Notes
For a different flavor profile, pumpkin puree can be substituted with apple or sweet potato puree. Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, crescent roll, dessert, fall treats, Thanksgiving, easy recipe