More About This Recipe
These easy-to-make crescent rolls taste just like pumpkin pie.
Let’s talk holiday food institutions. We have turkey. We have fruitcake. We have challah and kugel. Then we have the Pillsbury crescent roll.
Growing up, any night that my mom served crescent rolls with dinner felt like a special occasion. Pigs in a blanket were a really special occasion and required finishing our broccoli to earn second helpings. It’s only been in recent years, however, that I've been exposed to the crescent roll as a versatile, endlessly customizable vehicle for easy entertaining. The latest example: Pumpkin Pie Crescent Rolls.
Fluffy crescent rolls with a creamy pumpkin filling, caramel drizzle, and a final flourish of toasted pumpkin seeds, these sweet bites are easy to make and impossible to resist. Plus, as I discovered, adults tend to go just as crazy over anything made with a crescent roll – just as I did as a kid!
Gather the ingredients, and let’s start our Pumpkin Pie Crescent Roll journey. You’ll need Pillsbury crescent rolls for the outside, cream cheese and pumpkin butter for the inside, and caramel sauce plus pumpkin seeds for the top.
Unroll the crescents, then top each with a bit of cream cheese blended with powdered sugar and a dollop of pumpkin butter. The filling reminds me of a creamy pumpkin cheesecake pie. Feel free to lick the bowl!
Next, roll and bake. After a quick trip through the oven, these pumpkin cuties are ready for the caramel. Drizzle generously.
While the caramel is still soft, sprinkle with pumpkin seeds for a final flourish, then stand back to admire your work. In only three steps, you’ve created irresistible pumpkin treats that are destined to be a hit at any holiday party. *Applause.*
Whether you’ve had your holiday spread planned for weeks or are still not sure what to serve, these are an easy, crowd-pleasing addition to any menu. Just don’t be surprised when your guests request them again next year – Pumpkin Pie Crescent Rolls are holiday institution material!