Salted Caramel Pumpkin Pie Crescents

Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle! MORE+ LESS-

Pumpkin Filling

1/3

cup canned pumpkin (not pumpkin pie mix)

tablespoons sugar

1/2

teaspoon pumpkin pie spice

tablespoons caramel topping

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

teaspoons sugar

1/8

teaspoon pumpkin pie spice

teaspoons caramel topping

1/4

teaspoon coarse sea salt

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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.

You can prepare the filling up to a day in advance and keep covered in the refrigerator.
The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap and refrigerated before baking.