Pumpkin Pie Stuffed Crescent Rolls
Servings: 6 people
Calories: 40kcal
These tasty little crescent rolls have to be the best and easiest fall dessert I’ve ever made. Serving them with an optional maple icing dipping sauce is the best way to elevate this dessert!
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Equipment
Ingredients
- 1 tube of crescent rolls
- ½ cup pumpkin puree
- 1 ½ tbsp brown sugar
- 1 ½ tbsp white sugar
- 1 egg yolk
-Optional Glaze-
- ½ cup powdered sugar
- 1 tsp maple syrup
- 4 tsp milk
Instructions
- Pre heat your oven to 375°F
- In a large bowl whisk together your pumpkin, brown sugar, white sugar and egg yolk.1/2 cup pumpkin, 1 1/2 tbsp brown sugar, 1 1/2 tbsp white sugar, 1 egg yolk
- Roll out your crescent rolls and place a spoonful your pumpkin mixture on the center and spread it out evenly. Roll up your crescent rolls and place on a parchment paper lined baking sheet and bake for 13-16 minutes or until golden brown.1 tube of crescent rolls
- Whilst they bake whisk together your powdered sugar, maple syrup and milk until it’s a smooth consistency.1/2 cup powdered sugar, 1 tsp maple syrup, 4 tsp milk
- Let the crescent rolls cool for 4-5 minutes and then enjoy!
Nutrition
Calories: 40kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 33mg | Sodium: 4mg | Potassium: 48mg | Fiber: 0.05g | Sugar: 7g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.2mg
