Pumpkin Spice Crescents

Add a bit of Pumpkin Spice to your meal with these deliciously easy-to-make Pumpkin Spiced Crescents. 

We're officially entered into the season of Pumpkin Spiced Everything! Ironically enough, as coffee obsessed as I am, I am not a fan of Pumpkin Spiced Lattes as Starbucks. But these Pumpkin Spiced Crescent Rolls, well that's another story...

If I could eat them for breakfast, lunch and dinner without severe repercussions on my waist-line, not to mention sugar levels, I would be tempted. As it is, I make these a few times a month during the cooler months. They remind me of all the things I love about Fall. Pumpkin, vanilla and warm desserts fresh from the oven.

It doesn't get much better than this.

Ingredients:

2 cans 8 count crescent rolls
4 oz cream cheese, room temperature
1/4 cup sugar
3 tbsp. sour cream
1 egg
1/2 tsp. vanilla
1 tablespoon of cinnomin
1 tablespoon of ground ginger
1 cup pumpkin pie mix

Glaze:

1/2 cup powdered sugar
1 tbsp pure maple syrup
1 tbsp. milk

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

In a medium bowl beat cream cheese until smooth. Add sugar, sour cream, vanilla, and egg, mix well on medium for 2-3 minutes.

Roll out crescent rolls one at a time. Line each roll with 1-2 tbsp. cream cheese mixture, followed by 1-2 tbsp. pumpkin pie mix. Roll up the crescents the best that you can (this part can be messy).

Place them on your parchment paper. Bake crescents for 11-12 minutes. After baking, allow the crescents to cool slightly.

In a small bowl, whisk together all of the glaze ingredients. Drizzle glaze over crescents and serve.

That's it!

These are PERFECT for a weekend and taste amazing paired with a cup of coffee or even a glass of warm milk. There's something so delicious about Pumpkins and fall. I plan on making them a few more times before we head into the new year.

Do you have any fall themed breakfast recipes that you look forward to every fall? Feel free to drop a link below for a possible feature!

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Until next time,