Ingredients
• 1 can (8 oz) refrigerated crescent roll dough (or gluten-free/paleo alternative)
• 4 oz cream cheese, softened (or dairy-free cream cheese)
• 2 tbsp maple syrup or honey
• 1/4 cup pumpkin puree (unsweetened)
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 egg (for egg wash – optional)
• 1 tbsp coarse sugar (optional, for sparkle)
• Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat cream cheese, maple syrup, vanilla, and pumpkin pie spice until smooth.
- Unroll crescent dough and separate into triangles.
- Spoon about 1 tablespoon of cream cheese mixture and 1 teaspoon of pumpkin puree onto the wide end of each triangle.
- Gently spread filling, then roll up from the wide end to the tip, sealing the edge.
- Place rolls on the baking sheet with the tip underneath.
- Optional: Brush tops with beaten egg and sprinkle with coarse sugar for shine and crunch.
- Bake 10–12 minutes, until golden brown.
- Let cool slightly, then dust with powdered sugar for a festive finish.
💡 Serve warm for gooey, pumpkin-pie-perfection in every bite!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 30 mins , Servings : 8 rolls , Calories : 130 , Net Carbs: 14g , Fats: 7g , Protein: 3g