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Pumpkin Filled Crescent Rolls recipe

These festive, pumpkin and nut filled crescentrolls are easy to make thank to ready-to-use refrigerated crescentrolls.

Recipe: Pumpkin Filled CrescentRolls

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can sweetened condensed milk
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans or walnuts, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar

  • Preheat oven to 375°F (190°C).
  • In large bowl, blend cream cheese, pumpkin,sweetened condensed milk, flour and spices until combined andsmooth.
  • Unroll crescent rolls, separate and layflat. Evenly spread 1 1/2 tablespoons of pumpkin mixture overthe uncooked dough. Sprinkle with 1 teaspoon chopped nuts overthe pumpkin layer, then roll into crescent shape. Sprinkle tops of rolls with sugar.
  • Bake for 11 to 13 minutes or until slightlygolden brown.
  • Store covered at room temperature.

    Makes 32 rolls.

    Pumpkin-Pecan Braid from Pillsbury

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