Salted Caramel Pumpkin Pie Crescents
Recipe type: Dessert
Cuisine: American
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
Pumpkin Filling
  • ⅓ cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 2 teaspoons sugar
  • ⅛ teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • ¼ teaspoon coarse sea salt
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, ½ 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 ⅛ 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.
Recipe by Cooking TV Recipes at