Salted Caramel Pumpkin Pie Crescents

Prep Time: 15 min
Total Time: 30 min
Servings: 8

Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!


Pumpkin Filling

  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents


  • 2 teaspoons sugar
  • 1/8 teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • 1/4 teaspoon coarse sea salt


  1. Heat oven to 375°F. Line large baking sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  2. Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  3. Place on baking sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  4. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on baking sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Expert Tips

  • You can prepare the filling up to a day in advance and keep covered in the refrigerator.
  • The crescent rolls can be prepared up to 2 hours in advance, covered with plastic wrap and refrigerated before baking.