Pumpkin-Filled Crescent Rolls
These Pumpkin-Filled Crescent Rolls have pumpkin filling that is rolled up in buttery crescent rolls, baked and drizzled in a cream cheese icing for the most delicious fall treat! If you're like us and can't get enough pumpkin this season, give these Pumpkin Chocolate Chip Muffins a try!
Servings 8
Baking Temp 350°F
Equipment
- Baking Sheet
- Parchment paper
- Large mixing bowl
Ingredients
- 1 12 oz tube refrigerated crescent rolls
Instructions
For the Pumpkin-Filled Crescent Rolls
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the pumpkin puree, egg, ¼ cup sugar and 1 teaspoon pumpkin pie spice.
- Open the tube of crescent rolls and unroll each crescent. Spoon a heaping tablespoon of the pumpkin mixture onto each of the crescent rolls. Roll up very gently and place onto the lined baking sheet with the tail of the crescent roll on the bottom.
- Sprinkle the rolls with the remaining 1 teaspoon of sugar and 1/8 teaspoon pumpkin pie spice. Bake for 12-14 minutes or until golden brown.
For the Icing
- While the rolls are baking, mix up the frosting. Add the cream cheese to a mixing bowl and stir until smooth. Add the powdered sugar and vanilla and stir until smooth. If it’s too thick, add 1-2 teaspoons milk.
- Drizzle over the baked rolls and enjoy!