Preheat the oven to 375° F. Line baking sheets with parchment paper. Set aside.
Add the pumpkin puree, brown sugar, sugar, cinnamon, vanilla extract, nutmeg, ginger, allspice and the egg yolks to a mixing bowl. Stir until well combined.
Lay the two sheets of puff pastry on lightly floured surface, spread out the sheet so that it is flat. Use a rolling pin to slightly flatten the puff pastry. Spread half of filling on each sheet.
Cut each pastry sheet into 10 triangles. Gently roll up each triangle into a crescent roll. Arrange the rolls on the baking sheet, leaving space between each roll.
Place in the oven and bake for 15 minutes, until golden brown.
Remove from the oven. Lightly dust each crescent roll with powdered sugar. Enjoy!
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Pumpkin Pie Crescent Rolls
Serves 20
Ingredients:
1 1/4 cup pumpkin puree
1/4 cup light brown sugar
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon all-spice
2 egg yolks
1 package puff pastry dough, 2 sheets, 17oz.
Powdered sugar, for dusting
Directions:
Preheat the oven to 375° F. Line baking sheets with parchment paper. Set aside.
Add the pumpkin puree, brown sugar, sugar, cinnamon, vanilla extract, nutmeg, ginger, allspice and the egg yolks to a mixing bowl. Stir until well combined.
Lay the two sheets of puff pastry on lightly floured surface, spread out the sheet so that it is flat. Use a rolling pin to slightly flatten the puff pastry. Spread half of filling on each sheet.
Cut each pastry sheet into 10 triangles. Gently roll up each triangle into a crescent roll. Arrange the rolls on the baking sheet, leaving space between each roll.
Place in the oven and bake for 15 minutes, until golden brown.
Remove from the oven. Lightly dust each crescent roll with powdered sugar. Enjoy!
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