Soft, Buttery crescent rolls with a pumpkin spice filling. Made easy by using pre-made crescents, pumpkin, and fall spices.
Okay, so technically this is a little more than two ingredients- it’s three. I’m sorry if you feel I lied! I developed it with the intention to be two- crescent rolls and pumpkin pie filling. However, my grocery store was out of pumpkin pie filling (lots of food bloggers in this area, perhaps?), so I used pure pumpkin and cinnamon sugar. I’m advising you all, however, to use pumpkin spice (found in the spice aisle) or your favorite blend of fall spices. (Cinnamon, nutmeg, cloves, ect.)
These are super easy. I’m all about the ease these days, given that I live in a dorm room and now do all my baking in a toaster oven. (Granted, a large, powerful kitchen aid toaster oven!) I made these in about 30 minutes, and they are the perfect quick treat- after school snack, breakfast, or side dish for Thanksgiving dinners!
Just crack open a tube of crescent rolls, spread 1 C of pumpkin over top, and sprinkle with spices. Then bake according to package directions- I used Pillsbury, and my baking time was around 15 minutes. Bake until they are golden brown- all ovens are different, so you should use your eyes and not rely 100% on baking times.
These are easy, quick, and perfect for when you need a quick recipe for dinner or your Thanksgiving potluck.
- 1 Tube Pillsbury crescent rolls
- 1 C Pure pumpkin or Pumpkin pie filling
- ¾ Tablespoon pumpkin spice
- Open and roll out crescent rolls. Separate.
- Spread pumpkin evenly over crescent rolls and sprinkle on spices.
- Carefully roll up crescent rolls and bake for 10-15 minutes, or until golden brown.