In my heart it's fall. Every single year when August rolls around I resist the urge to pull my fall décor, light the fall candles, and put pumpkin into everything I bake. I make it two weeks before caving, and by mid-August my house is a fall wonderland and my kitchen is churning out all things pumpkin.
But, yesterday I caved. I couldn't resist any longer, and I let that sweet pumpkin aroma fill my kitchen up. Y'all it did not disappoint! So if you're fall-obsessed, can't get enough pumpkin, and yearn for those cool and crisp days, keep scrolling and bake these immediately. Light a fall candle to really set the autumn ambiance. You can thank me later for the sweet tease of fall. Here's to almost-fall, my fall-loving friends!
- What You'll Need
- For the Crescents
- Pillsbury Crescent Rolls (original)
- 1 TBSP butter, melted
- Pumpkin Pie spice
- Pumpkin Butter
- For the Drizzle
- Cream Cheese (1/5 of the block)
- 1/2 TSP vanilla extract
- Powdered sugar
- Milk
- What You'll Do
- For the Crescents
- Unroll each crescent, and place on a parchment paper-lined baking sheet.
- Spread a dollop of pumpkin butter over the entire crescent dough triangle. Roll the crescent up.
- Using a brush, spread melted butter over each rolled crescent.
- Sprinkle the pumpkin pie spice over the crescents, and slip into the oven at 350° for 8-10 minutes.
- For the Drizzle
- Cut off a 1/5 of the block of cream cheese and soften it in the microwave for 15 seconds.
- Add the vanilla extract. Mix well.
- Slowly add the powdered sugar until you reach the right consistency. If it gets too thick or too sweet, add just a splash of milk.
- Once the crescents are out of the oven let them cool for about 5-10 minutes, then drizzle the vanilla cream cheese sauce over them.
- Serve immediately
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