Description
Bite into warm pastries with creamy pumpkin filling scented with cinnamon and nutmeg. Soft, buttery layers yield to a sweet, spiced center that whispers of crisp fall mornings in every mouthful.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent roll dough and separate into individual triangles.
- In a small bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and vanilla extract until smooth.
- Spoon about 1 teaspoon of the pumpkin mixture onto the wide end of each dough triangle.
- Roll each triangle from the wide end toward the point, forming a mini crescent roll, and place on the prepared baking sheet.
- In another bowl, beat the egg with water to create an egg wash.
- Brush the tops of the crescent rolls with the egg wash, then lightly brush with melted butter.
- Bake for 10 to 12 minutes or until the rolls are golden brown and the filling is set.
- Allow to cool slightly before serving; optionally dust with powdered sugar.
Notes
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves.
- For extra sweetness dust with powdered sugar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a warm oven for a few minutes to crisp up before serving.