Ingredients
1/3
cup canned pumpkin (not pumpkin pie mix)
3
tablespoons sugar
1/2
teaspoon pumpkin pie spice
2
tablespoons caramel topping
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2
teaspoons sugar
1/8
teaspoon pumpkin pie spice
4
teaspoons caramel topping
1/4
teaspoon coarse sea salt
Preparation
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.
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.
Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
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.
