Hill Collection: Pumpkin-Filled Crescents

Thursday, August 4, 2016

Pumpkin-Filled Crescents

In my heart it's fall. Every single year when August rolls around I resist the urge to pull my fall d├ęcor, 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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