Pumpkin Crescent Rolls
At a Glance
- Prep
- 30 minutes
- Cook
- 12 minutes
- Servings
- 32 crescent rolls
Categories
- Dessert
- American
- Easy
Dietary
- Egg-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts
- Wheat.
Servings & Nutrition
Original recipe serves 32. Current scale: 1x.
Calories
208.7
per serving
6679 for selected servings
Fat
11.9g
per serving
381g for selected servings
Sugar
14g
per serving
448g for selected servings
Protein
4g
per serving
128g for selected servings
Carbohydrates
23.8g
per serving
763g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Great for brunch! Pumpkin puree, cream cheese, spices and pecans rolled up and sprinkled with sugar.
Hands-Free Mode Off
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree (about 2 cups)
- 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pecans, finely chopped
- 4 (8 ounce) packages refrigerated crescent dinner rolls
- 1/2 cup granulated sugar
Instructions
Preheat oven to 375°F
In large bowl, blend cream cheese, pumpkin, flour and spices until combined and smooth.
Unroll crescent rolls; separate and lay flat.
Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough.
Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
Sprinkle top of rolls with sugar.
Bake 11 to 13 minutes or until slightly golden brown.
