Description
Pumpkin pie crescent rolls filled with cream cheese for a delicious dessert.
Ingredients
Scale
- 1 can of crescent roll dough
- 1 cup of pumpkin puree
- 1/2 cup of cream cheese, softened
- 1/2 cup of sugar
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix pumpkin puree, cream cheese, sugar, cinnamon, nutmeg, and ginger until smooth.
- Unroll the crescent roll dough and separate into triangles.
- Place a spoonful of the pumpkin mixture on the wide end of each triangle.
- Roll up the dough starting from the wide end to the tip.
- Place the rolls on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- Serve warm or at room temperature.
- Can be topped with whipped cream.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Pumpkin Pie Crescent Rolls, Cream Cheese Filling, Dessert