Easy pumpkin crescent rolls are amazing. Fantastic. Please take them away. Oh my Lord.
Those were just a few of the responses I got when the crew of IndyStyle descended upon the easy pumpkin crescent rolls after my last appearance. Of course, I made enough to share and, well, they loved them.
And why shouldn’t they? They are small, bite-sized, heavenly confections that you don’t have to feel bad about. Small enough to not be TOO bad for you and big enough to satisfy your sweet tooth.
Pumpkin Crescent Rolls were born from my need to use the plethora of canned pumpkin puree I bought when I was in that hoarding canned pumpkin stage. You know, like everyone else was because we thought there was going to be a shortage and the prices would go up. There was a bit of a shortage and the prices DID go up a bit. But not enough to warrant the 3 flats of Libby’s pumpkin I had stashed away in my pantry. Come on…you know you did it too. (no judgement)
Watch me make them HERE
These are pretty simple to put together and perfect for fall gatherings, tailgating and quick desserts on a cold day. Spice them up with a cream cheese icing, a caramel drizzle or maybe even fresh cream. But that takes them to a whole new caloric level. Lets stick with my plan.
All you need is pumpkin, a bit of sugar, cinnamon, nutmeg and crescent rolls. Chances are you have this already. This recipe only uses 1/2 of a can. Use the rest in this FANTASTIC chili recipe!