Description
Flaky, buttery crescent rolls hug a warm pumpkin-butterscotch filling, all wrapped in a sweet cinnamon sugar coating. They’re quick, irresistible, and perfect for fall mornings or holiday dessert trays.
Ingredients
2 cups canned pumpkin puree (not pumpkin pie filling)
1 cup butterscotch chips
2 tbsp pumpkin pie spice
⅔ cup granulated sugar
Croissants:
4 tubes refrigerated crescent roll dough
Coating:
⅔ cup granulated sugar
2 tsp pumpkin pie spice
Instructions
Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Mix filling: In a bowl, combine pumpkin puree, butterscotch chips, pumpkin pie spice, and sugar.
Assemble: Unroll crescent dough and separate into triangles. Spread 1–2 tbsp of pumpkin mixture on each triangle, then roll from wide end to tip.
Coat: Mix coating sugar and pumpkin pie spice in a shallow dish. Roll each croissant in mixture until well coated.
Bake: Place croissants tip-side down on baking sheets. Bake 11–13 min, or until puffed and golden.
Serve: Best enjoyed warm, but also delicious at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 140 / Serving
- Fat: 6g / Serving
- Carbohydrates: 20g / Serving
- Protein: 2g / Serving