Ingredients
Method
- Heat your oven to 375°F and line a baking sheet with parchment paper.
- Whisk together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla in a mixing bowl until smooth, then beat in the egg yolks.
- Unroll the crescent dough onto the prepared sheet and press the perforations to separate the triangles. Slice each triangle lengthwise down the middle to create two smaller triangles. (If using crescent dough sheet, cut it into triangles about 2 to 2½ inches wide and 9 to 10 inches long.)
- Spoon about 1 tablespoon of the pumpkin filling onto each dough triangle and spread it evenly.
- Starting from the wider end, roll each triangle gently into a crescent shape and set them on the baking sheet at least 2½ inches apart.
- Bake for 10 to 12 minutes, until the rolls are puffed and golden brown. Serve warm, dusted with powdered sugar if you like.
Nutrition
Notes
For a dairy-free version, use vegan crescent dough and replace the egg yolks with a flax egg substitute.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
To make ahead, assemble the unbaked rolls, cover, and refrigerate up to 8 hours before baking.
Don't overfill the triangles; about 1 tablespoon works best, but if your triangles are smaller, use less.
Use a pizza cutter for clean, even cuts when halving the dough triangles.
Dust with powdered sugar just before serving for a pretty finish.
Reheat in a toaster oven or 350°F oven for 5 minutes to crisp them up.