Prep 15 MIN
Total 30 MIN
Ingredients 9
Servings 8
Ingredients
Pumpkin Filling
1/3 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons caramel topping
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
Topping
2 teaspoons sugar
1/8 teaspoon pumpkin pie spice
4 teaspoons caramel topping
1/4 teaspoon coarse sea salt
Steps
1.Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
2.Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
3.Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
4.Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.
