Everyone is going pumpkin crazy so I thought I’d better get a move on and make something yummy before the season passes me by! This month has flown by. Myself, I am ready for the cooler weather, the leaves falling and the cool breezes through the bedroom window. With this season comes some of my favorite flavors: caramel, apples, pumpkin and cranberry. I love all the goodies that come together with these fall flavors and today I made one that I hope you love as much as my family did. They are super simple and I know you will want to make them again and again.
You will need. Preheat oven to 375 degrees.
- 2 cans Pillsbury Crescent Rolls
- 1/2 of a block of cream cheese 4oz.
- 1/2 of a can of pure canned pumpkin (1 cup)
- 4 tbs. powdered sugar
- 2 tsp pumpkin pie spice
- 1 cup of powdered sugar
- 1 tbs maple syrup
- 1tbs milk
- 1/2 cup of crushed walnuts
To start, open your Pillsbury crescent rolls. I made mine a little smaller by getting the non cut version and cutting them myself so they would make more. Roll them out and cut out your triangles. They don’t have to be perfect, you’re eating them all up I promise!
Beat the mixture until it is nice and creamy.
Roll the crescent roll making sure the ends close so the filling doesn’t seep out.
Spray a large baking sheet and once your crescents are all rolled, put into your preheated oven of 375 degrees. Bake for about 12-15 minutes.
While those are cooking, in a small mixing bowl make your walnut maple drizzle. Add your powdered sugar into a small bowl.