Pumpkin Pie Crescent Rolls are a the perfect holiday dessert or snack. Made with just four ingredients and ready in under twenty minutes.
I realize I’m a little late to the game with this recipe for pumpkin pie crescent rolls. In fact, I’m a little late to the game with all things blogging, recipes, holidays, you name it. The good news is my kids made it to school today having eaten breakfast, brushed their teeth, and dressing themselves. I call that a WIN regardless of my current blogging track record.
I came up with this recipe for pumpkin pie crescent rolls when I was thinking about all things pumpkin for a cooking class I’m assisting with at school. I try to keep lessons as seasonal as possible. Oh and as sweet as possible because let’s face it: 6th and 8th graders really want their class to be called, “sampling baked goods,” vs. cooking class. And I tend to go the sweet route with some of my lesson plans just because when I was their age I would want the same!
This recipe is SO easy… and the filling is, well, DELICIOUS if you love the smoothness and sweetness of canned pumpkin [plus sugar].
Fan of canned pumpkin? Me too! Here are some of my favorite recipes:
Side note: While some kids in my class were busy making these pumpkin pie crescent rolls, other students were making pumpkin spice playdough for the preschool. I even took some home and Lily girl made one big pumpkin!
Ok recipe time! Here you have it friends, pumpkin pie crescent rolls [good for thanksgiving, any December or January holiday, or pretty much any time you’re in the mood for some pumpkin goodness!].
- 8 oz cream cheese softened
- 12 oz pumpkin puree
- ½ cup sugar
- 2 8 oz. Pillsbury Crescent Dough tubes
- 1 egg optional for egg wash
- Gather your ingredients. Soften the cream cheese at room temperature.
- Combine cream cheese with ¼ cup of sugar and the pumpkin puree. Stir the mixture until it's creamy and smooth.
- Remove the Pillsbury Crescent Dough from the packaging. Spread a generous amount of the pumpkin mixture over each dough triangle and roll it up. Repeat until you have no pumpkin mixture left.
- Place each croissant on a baking sheet lined with parchment paper. Optionally brush with egg wash. Sprinkle the tops with sugar.
- Bake at 375°F for about 15 minutes, or until the croissants turn golden brown.
Tell me: Do you think the kiddos did a good job making this recipe?! They might not look the prettiest, but I’ll tell ya they were VERY edible!!!
I hope you and yours had a great Thanksgiving!!!