These pumpkin crescent rolls are the perfect warm breakfast or snack option during the fall months when pumpkin flavor is in the spotlight.

They’re easy to make and sure to be a hit with any pumpkin fans in your life.

– Pumpkin puree – Brown sugar – Granulated sugar – Egg yolks


Preheat oven to 375F. Prepare two baking sheets by covering with parchment paper; set aside.


In a medium mixing bowl, mix together the pumpkin puree, brown sugar, granulated sugar, 2 egg yolks, and pumpkin pie spice until well combined.


Open the tubes of crescent roll dough and separate each triangle. Scoop about 1-2 tablespoons of the mixture onto the side end of each crescent roll triangle, then use a spoon to spread about 2/3 of the way up toward the point of the triangle.


Place the filled crescent rolls onto the prepared baking sheets, leaving at least 1-inch of space between each roll.


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