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Salted Caramel Pumpkin Pie Crescents

Pillsbury Kitchens
Updated Oct 12, 2018
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Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!

Salted Caramel Pumpkin Pie Crescents

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 9
  • Servings 8
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Ingredients

Pumpkin Filling

Topping

  • 2 teaspoons sugar
  • 1/8 teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • 1/4 teaspoon coarse sea salt

Instructions

  • Step 
    1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  • Step 
    2
    Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  • Step 
    3
    Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  • Step 
    4
    Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Nutrition

150 Calories
5g Total Fat
2g Protein
24g Total Carbohydrate
13g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    You can prepare the filling up to a day in advance and keep covered in the refrigerator.
  • tip 2
    The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap and refrigerated before baking.
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