Ingredients

The following ingredients have 8 Servings
  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 teaspoons sugar
  • 1/8 teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • 1/4 teaspoon coarse sea salt

Instruction

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  • Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  • Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  • Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.