Pumpkin Pie Crescents Recipes

PUMPKIN PIE CRESCENTS

Steps:

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• In a small bowl, mix together the pumpkin puree, sugar, egg and pumpkin pie spice.
• Unroll the crescent dough on the baking sheet, separating the triangles. Place about 1 Tablespoon of the pumpkin mixture on each triangle.
• Starting with the largest end of the dough, roll the crescent over the pumpkin mix, then slightly pinch the dough closed to keep the filling from leaking out. Continue rolling the dough into a crescent shape.
• Bake at 375F for about 10-12 minutes or until golden brown.
• For the glaze: Add a small amount of milk to the powdered sugar and stir. Continue adding small amounts of milk and stirring until the icing is a good consistency. If the icing is too thick, add more milk. If it's too thin, add more powdered sugar. Mix until smooth.
• Pour the icing into a plastic zip bag.
• After the pumpkin pie crescents have cooled for about 10 minutes. Cut off a small corner from the zip bag and drizzle the glaze over the crescents.
• Serve warm and enjoy!

MINI PUMPKIN PIE CRESCENTS RECIPE

Steps:

• Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
• Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32
• Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.