Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 cans (8 oz each) refrigerated crescent roll dough
- Whipped cream for serving (optional)
Equipment Needed
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper (optional)
- Pastry brush (for egg wash, if desired)
Step-by-Step Instructions
To start, preheat your oven to 375°F (190°C). In my kitchen, I always find it helpful to get everything prepped ahead of time. Grab a mixing bowl and whisk together the pumpkin puree, brown sugar, granulated sugar, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt until it’s smooth and well combined. The lovely smell of cinnamon will fill your kitchen, and it’s just the beginning! Once mixed, set this bowl aside while you prepare the crescent rolls. (See the next page below to continue steps…)