Today Whitney shows us how to make a seasonal sweet from our latest Gatherings Magazine. Check out the video for tips on how to make Pumpkin Pie Roll-ups.
This recipe uses premade crescent dough for quick cooking and easy clean up. TIP: For easier handling, keep your dough in the fridge until ready to use.
Once complete, customize your roll ups with your favorite toppings! Whitney likes to use whipped cream, maple syrup for drizzling and some pecans.
If you find yourself with leftover pumpkin mixture - don’t worry! Store this in the fridge for later.Use this excess mixture in pancakes or waffles. Or mix with 1 cup softened cream cheese, 1 cup sour cream and ¾ cup powdered sugar, and serve as a dip with apple slices and gingersnaps.
Get the full Pumpkin Pie Roll-up recipe below:
Ingredients:
Nonstick cooking spray
1 (15-ounce) can 100% pure pumpkin
¼ cup plus 2 tbsp granulated sugar
1 tsp pumpkin pie spice
¼ tsp salt
¼ tsp ground cinnamon
2 (8-ounce) cans crescent dinner rolls
Whipped cream, maple syrup and chopped pecans for serving, optional
Directions:
- Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray.
- In medium bowl, stir pumpkin, ¼ cup plus 1 tablespoon sugar, pumpkin pie spice, and salt. In small bowl, stir cinnamon and remaining 1 tablespoon sugar.
- Unroll dinner rolls onto prepared pans; separate into 16 triangles. Spread about 1 tablespoon pumpkin mixture on each triangle; starting at wide end, roll up triangles into crescent shapes. Sprinkle with cinnamon mixture.
- Bake 12 minutes or until golden brown being careful not to let bottoms brown. Serve immediately with whipped cream, maple syrup, and pecans, if desired.
