Salted Caramel Pumpkin Pie Crescents

Name: Salted Caramel Pumpkin Pie Crescents
Ingredients: ⅓ cup canned pumpkin (not pumpkin pie mix); 3 tablespoon sugar; ½ teaspoon pumpkin pie spice; 2 tablespoon caramel topping; 1 8-ounce can refrigerated crescent dinner rolls, pillsbury™; 2 teaspoon sugar; ⅛ teaspoon pumpkin pie spice; 4 teaspoon caramel topping; ¼ teaspoon coarse sea salt

Pillsbury|Oct. 9, 2014 11:14 am EST

4.5 (2 ratings)

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Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle! This recipe comes from Pillsbury. Click Here to See More Dessert Recipes

Servings

8

Ingredients

⅓ cup canned pumpkin (not pumpkin pie mix)
3 tablespoon sugar
½ teaspoon pumpkin pie spice
2 tablespoon caramel topping
1 8-ounce can refrigerated crescent dinner rolls, pillsbury™
2 teaspoon sugar
⅛ teaspoon pumpkin pie spice
4 teaspoon caramel topping
¼ teaspoon coarse sea salt

Directions

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