ngredients:
• 1 can (8 oz) refrigerated crescent rolls
• ½ cup canned pumpkin puree
• 2 tbsp granulated sugar
• 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
• 2 tbsp cream cheese, softened (optional for creamier filling)
• Whipped cream, for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the pumpkin puree, sugar, pumpkin pie spice, and cream cheese (if using).
3. Unroll the crescent dough and separate into 8 triangles.
4. Place about 1 tbsp of the pumpkin mixture at the wide end of each crescent triangle.
5. Roll up the crescents starting from the wide end and tuck in the sides slightly to seal.
6. Place on the baking sheet and bake for 10–12 minutes, or until golden brown.
7. Let cool slightly, then top with whipped cream or a dusting of powdered sugar if desired.
✨ Soft, flaky, and filled with cozy fall flavors — the perfect mini pumpkin pie treat!