Pumpkin Pie Crescents
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 crescents
Make pumpkin pie wrapped in buttery crescent rolls in under 20 minutes!
For the crescents:
  • 2 rolls refrigerated crescent roll dough
  • ½ c. canned pumpkin pie puree
  • ½ c. Dixie Crystals sugar
  • 1 egg (I used Eggland's Best)
  • 1 t. vanilla
  • 1 t. pumpkin pie spice
For the glaze:
  • ½ c. Dixie Crystals powdered sugar
  • 1-2 T. milk
  • 1 t. pumpkin pie spice
  1. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl combine the pumpkin puree, sugar, egg, vanilla, and pumpkin pie spice. Mix well to combine.
  3. Unroll one can of the crescent rolls and pull apart. Place one tablespoon of pumpkin pie filling on the larger end. Roll starting from the larger end until you get to the smaller end. Lightly pinch the sides so the filling does not spill out.
  4. Place the crescents on one of the prepared baking sheets.
  5. Repeat with remaining crescents and baking sheet.
  6. Bake for 13-15 minutes or until the crescents are golden brown.
  7. Remove from oven and cool 5 minutes.
  8. To make the glaze combine the powdered sugar, milk, and spice and mix well. Put the mixture in a zip top baggie, snip off the end, and drizzle on top of the crescents.
  9. Serve warm.
Recipe adapted fromSpend with Pennies
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/pumpkin-pie-crescents-pumpkinweek/