By now you’ve probably grown so tired of reading about the different ways to roast a turkey, which green bean casserole version to make, and the controversy surrounding whether or not to stuff the bird. But I couldn’t resist getting one more recipe in.
Taking the week off from blogging did cross my mind, but then I figured nobody is concentrating on work anyway. And you all need something to read…and pretend like you’re working. Also, I’m just so excited to share these with you, I couldn’t wait.
I’m still getting through those ten cans of pumpkin puree. (For the record, that is not a complaint.) Searching and trying ways to incorporate this magical mashed up squash.
My latest find is this brilliant creation from For the Love of Cooking, where Pam takes refrigerated crescent rolls and sprinkles them with sugar and cinnamon as an after-school snack for her kids. She found the recipe over at Noble Pig, where Cathy fills hers with chocolate chips. Okay, I’m sold.
Well, what about spreading a little pureed pumpkin, brown sugar, and chopped pecans on them? Heck ya.
Assembled and baked in a flash. Warm, moist, flaky, and sweet. And perfect for a snack, appetizer, and yes…upcoming holiday treat. And all you need is a little bit of pumpkin puree.
So simple. So good.
Pumpkin Pecan Crescent Rolls
Makes 8 crescent rolls
Prep time: 10 minutes
Total time: 25 minutes
Ingredients
• 1 (8 ounce) container refrigerated crescent rolls
• 1/3 cup pumpkin puree
• 3 tablespoons brown sugar
• 1/4 cup chopped pecans
• butter (optional)
Directions
Preheat the oven to 375 degrees. Put some cooking spray on a cookie sheet and set aside.
Unroll and separate a tube of 8 crescent rolls. Spread some pumpkin puree on one side of each triangle, then sprinkle some brown sugar and pecans on top of the puree. Roll from the bottom of the triangle to the point.
Place them on the cookie sheet and cook in the oven for 12-13 minutes or until golden brown. Remove from the oven and brush with melted butter (completely optional). Serve warm.
Note: the amount of pumpkin, brown sugar, and pecans can be increased or decreased per roll depending on your tastes.
{ 24 comments… read them below or add one }
These were amazing! I made them for Thanksgiving as my little contribution to the meal. Everyone asked for the recipe! Great idea!
great idea. they look yummy!
Dianna – Yeah!! Glad to hear it. Who knew there were so many ways to stuff a crescent roll, huh?
I made these for Thanksgiving week. I also made some with milk chocolate and white chocolate chips and nuts. The first two packages were eaten by me and my friend in two days so I made two more packages. Those were eaten in another day. I made 48 crescents and they were eaten just as fast as I made them. Great, easy recipe. Thanks for sharing Amy :)
Yummy Yum! What an unusual recipe for pumpkins!
Looking at the photo, I am sold too! The rolls look so GOOD! Stunning shot!
I can only hope when I try these that they come out looking like yours!
Your blog is fantastic with beautiful pictures and delicious recipes!
I think you are trying to fatten me up. Stop tempting me with easy delicious treats!! You know I have to make these now.
How photogenic these looks. What a fab way to use up pumpkin too-great idea! Hope u r having a lovely thanksgiving!
Happy Thanksgiving Amy! I hope you have an excellent one filled with love, laughter, and good food. You deserve it :D
I like this recipe!
These sound wonderful with pumpkin and pecans!
I agree. Any type of filling in a crescent roll is good. These look simply enough and it’s something that kids can help make. I enjoy recipes that I can make with my kids. You’ve reminded everyone how quick and easy they are to prepare and how versatile the filling ingredients can be. Thanks for sharing.~Noel
So creative! Great little treat, and so quick to prepare!
I’m definitely getting tired of turkey recipes. And green bean recipes. But all of the pumpkin and squash recipes – are still doing it for me. Then again, I don’t really associate those with Thanksgiving because my parents never ate pumpkin before I came along and decided to be obsessed with it.
this is an AWESOME way to use up the extra pumpkin. And it seems so easy to whip up. GENIUS!
That is a great way to use pumpkin :)
Amy, these look amazingly yummy! And you are right, even though these have pumpkin does not make them exclusively a Thanksgiving treat. I definately need to try some experimenting with crescent rolls. Maybe a nutella goat cheese croissant?
Great idea, Amy. Have a good week.
Well, since Nana made the pumpkin cranberry muffins yesterday, and I was so pleasantly surprised that I ate 11 of them, this not only looks good, but if you add a little ricotta cheese, it could pass as “dinner.” The muffins pans and cooling racks are still out Nana.
A simply brilliant idea. And they looks easy enough for someone kitchen-phobic like me to whip up. I’ll try these out on my house guests this week, thanks!
Amy made these while I was visiting, so I got a firsthand sampling. They are as good as she says and could also work as an appetizer.
I agree with Mike, anything in a crescent roll is good! I think I’ve bookmarked these everytime I see them!
Heck, you can put just about ANYTHING on those crescent rolls and they’d be delicious. These look yummy.
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