These Pumpkin Pie Crescent Rolls are easy to make, and made with just a few simple ingredients! A lightened up pumpkin cream cheese filling inside a flaky crescent and topped with a cinnamon sugar glaze-will give your taste buds all the fall flavors!
Ingredients
- 1 tube reduced fat refrigerated crescent roll dough
- 1/3 cup pumpkin puree-canned. 100% pumpkin
- 2 Tbsp zero point brown sweetener – I use Lakanto Brown monkfruit sweetener
- 2 Tbsp light cream cheese, at room temperature
- 1/2 tsp pumpkin spice
Topping ingredients:
- 1 Tbsp light butter, melted
- 1 tsp sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the pumpkin puree, brown sugar sweetener, light cream cheese, and pumpkin spice. Mix until well combined.
- Unroll crescent dough. Evenly spread 1 tablespoon of pumpkin mix on each crescent.
- Starting with the wide end, roll the crescent. Pinch the sides to seal in the filling. ( A little filling might leak out, and that’s okay).
- Place crescents on the prepared pan.
- In a small mixing bowl combine the melted butter, sugar and cinnamon. Stir until well combined.
- Using a basting brush, brush the melted cinnamon sugar butter evenly over the top of the crescents.
- Bake 10-12 minutes or until brown or air fry at 390 degrees for 6-7 minutes or until golden brown. Serve warm.
- Store leftovers in the refrigerator for up to 3 days. Reheat in air fryer or oven until warmed through.
Makes 8 pumpkin pie crescents
4points per crescent