Pumpkin Puffs Recipe

Pumpkin Puffs Recipe
By Ann
These easy to make Pumpkin Puffs are soooo good! A wonderful side dish for lunch or dinner, a tasty dessert or quick breakfast, this Pumpkin Puffs Recipe is a quick seasonal treat your whole family will enjoy.

Prep Time: 10 Minutes
Cook Time: 13 Minutes
Total Time: 23 Minutes

Ingredients:

● 8 Crescent Rolls (prepackaged)
● 1/3 cup Pumpkin Puree
● 4 tsp Sugar
● ¼ tsp Pumpkin Pie Spice

Directions:

● Preheat oven to 350°.
● Spray a baking pan (or sheet) lightly with nonstick cooking spray.
● With your fingertips pat out crescent rolls so they spread slightly (if you like, you can roll them out with a rolling pin). This can be done on the pan directly, or on the counter-top and the pastry moved to the pan after filled.
● In a small bowl mix together pumpkin puree, sugar and pumpkin pie spice.
● Place two teaspoons of pumpkin filling in the center of each crescent roll.
● Note: there is only enough pumpkin filling for exactly 2 teaspoons per crescent roll.
● Wrap crescent roll around the pumpkin filling. Pinch together at the top creating a small peak sealing the filling inside.
● Bake 13-15 minutes, or until golden brown.
● Remove from baking sheet to wire rack so the bottoms do not over-brown.
● Eat warm or cold.

● Makes 8 Pumpkin Puffs

Pumpkin Puffs Mise en Place:

● Measuring Cup
● Measuring Spoons
● Spatula or Spoon
● Baking Pan or Sheet
● Baking Rack

Pumpkin Puffs Ingredients:

● 8 Crescent Rolls (prepackaged)
● 1/3 cup Pumpkin Puree
● 4 tsp Sugar
● ¼ tsp Pumpkin Pie Spice

● Preheat oven to 350°.
● Spray a baking pan (or sheet) lightly with nonstick cooking spray.
● With your fingertips pat out crescent rolls so they spread slightly (if you like, you can roll them out with a rolling pin). This can be done on the pan directly, or on the counter-top and the pastry moved to the pan after filled.

● In a small bowl mix together pumpkin puree, sugar and pumpkin pie spice.

● Place two teaspoons of pumpkin filling in the center of each crescent roll.
● Note: there is only enough pumpkin filling for exactly 2 teaspoons per crescent roll.

● Wrap crescent roll around the pumpkin filling. Pinch together at the top creating a small peak sealing the filling inside.

● Bake 13-15 minutes, or until golden brown.

● Remove from baking sheet to wire rack so the bottoms do not over-brown.

● Eat warm or cold.
● Makes 8 Pumpkin Puffs

You can top with powdered sugar, a simple white icing, ice cream or whipped cream. I topped the pumpkin puffs in the photographs above with a simple cinnamon sugar. You could also mix pumpkin spice and sugar for a real pumpkin-y taste!

It’s finally fall and pumpkin is EVERYWHERE! These pumpkin puffs are like enjoying a mini pumpkin pie! They are easy to make (truly simple) and leave your house smelling like a fresh baked pumpkin. Pack cold pumpkin puffs in school lunches, serve at a holiday dinner or hide away for a grab and go breakfast.

● Note: These are best eaten warm (IMO). They hold up fine cold into day two, but after that…

● To print the Pumpkin Puffs recipe, click here.

You may also enjoy these other fabulous pumpkin desserts:

● Pumpkin Nut Roll Recipe – Bake a pumpkin nut roll for the holidays, special occasion or anytime. Your friends and family will love this beautiful and delicious pumpkin dessert – a fantastic alternative to pumpkin pie.

● Pumpkin Icebox Cake Recipe – This Pumpkin Icebox Cake recipe tastes like pumpkin pie. The Pumpkin Icebox Cake gets better the longer it sets in your refrigerator, so it is a great recipe to make a day or two in advance of a big function.

● Pumpkin Cheesecake Thumbprint Cookies Recipe – If you like thumbprint cookies, you will love this delicious update to that old classic recipe. These Pumpkin Cheesecake Thumbprint Cookies combine the spicy taste of pumpkin with the smooth taste of cream cheese for a truly decadent cookie!

● Disclosure the links in this post may be affiliate links.

● For more Recipes on Ann’s Entitled Life, click here.

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