Pumpkin Pie Crescent Rolls

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Pumpkin pie crescent rolls are a delicious alternative to a full on pie. These sweet pastries are an easy dessert or yummy sweet appetizer for holidays and fall gatherings.

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Dessert, Snack

Cuisine: American

Servings:

Calories: 405kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

17 oz 2 sheets puff pastry
1 1/4 cup pumpkin purée drained
1/4 cup light brown sugar
3 tbsp sugar
1 tsp vanilla extract
1 1/2 tsp cinnamon
2 egg yolks

US Customary - Metric

Instructions

Preheat the oven to 375° and line a medium sheet pan with parchment paper.
In a medium sized bowl add, pumpkin purée, sugar, brown sugar, vanilla extract, cinnamon and egg yolks and mix together.
1 1/4 cup pumpkin purée, 1/4 cup light brown sugar, 3 tbsp sugar, 1 tsp vanilla extract, 1 1/2 tsp cinnamon, 2 egg yolks
Lightly dust a flat surface with flour to set the puff pastry on and spread out gently, put a thin layer of the filling all over the puff pastry.
17 oz 2 sheets puff pastry
Using a a knife or a pizza cutter on the wider side, cut into long triangles.
Roll each triangle into a crescent ( always start rolling on the wider side ) and place on a baking sheet.
You can mix an egg and a little bit of water together and use a baster to egg wash the tops of them before placing in the oven. (Optional)
Bake for 15 minutes or until a little golden brown.
Serve and enjoy!

Notes

To get a pretty golden brown crust and a little extra crunch, beat an egg and a tablespoon or so of water together to make an egg wash. Brush it on top of each crescent roll with the egg wash before baking.
Don't skip draining the pumpkin. This ensures the filling won't be runny and the crescents won't be soggy.
Rather than sprinkling them with powdered sugar, you could also gently toss them in cinnamon sugar or drizzle on a glaze of powdered sugar, milk, and vanilla.

Nutrition