This Pumpkin Crescent Roll recipe is easy to make with refrigerated crescent roll dough. They are a delicious fall recipe the whole family will love.
Disclosure: I’m sharing this Pumpkin Crescent Roll recipe in partnership with Torani.
Even though Halloween and Thanksgiving are over, I am still into pumpkin. Plus, I can still say that it is fall since autumn doesn’t officially end until December 20th. So, I made Pumpkin Crescent Rolls with Pumpkin Whipped Cream and they were so delicious!
I served them to some friends of ours and they didn’t last long. I wasn’t sure if the kids would like the pumpkin flavor as much, so I made chocolate chip crescent rolls as well.
I used Torani Pumpkin Pie Syrup, Big Buttery Pillsbury Crescent Rolls, granulated sugar, Cool Whip and pumpkin pie spice.
Unroll the crescent dough and sprinkle the triangles with sugar and pumpkin pie spice. I didn’t measure, I just sprinkled.
Then, roll up the triangles, make a crescent shape and place on an ungreased baking sheet. Sprinkle tops with a little more sugar and pumpkin pie spice.
Bake at 350°F for 16-19 minutes or until golden.
Mix together whipped topping or whipped cream and Torani Pumpkin Pie Syrup.
Put a large spoonful of the pumpkin flavored whipped topping next to a warm pumpkin crescent roll and enjoy!
But wait…you need a Nutella Latte to go with it!
To make the Nutella Latte, I used Nutella, Cool Whip, Torani Hazelnut syrup, coffee and frothed milk.
I don’t have a milk steamer so I warmed a 1/2 cup of milk over low heat while continuously whisking it.
Enjoy a pumpkin crescent roll with a Nutella Latte.