Pumpkin Cream Cheese Dumplings
Stuff and bake crescent rolls with pumpkin, spices, sugar, butter, and cream cheese for the easiest and most delicious Pumpkin Cream Cheese Dumplings!
- 1/4 cup Brown Sugar Packed
- 1/4 cup Granulated Sugar
- 1 tsp Pumpkin Pie Spice
- 1/3 cup Butter
- 8 count Crescent Roll Dough 1 can
- 1/2 cup Canned Pumpkin Not pumpkin pie mix
- 2 oz Cream Cheese cut into 8 pieces
- 3 tbsp Apple Juice or Water
Preheat the oven to 350 degrees, and coat an 8″ x 8″, oven-safe, baking dish with cooking spray.
In small bowl, mix brown sugar, granulated sugar and pumpkin pie spice. Cut in butter using fork or a pastry cutter until mixture is crumbly (about the size of a pea or smaller).
Open crescent rolls, and place about one tablespoon of pumpkin on the widest edge of one crescent triangle. Add 1 tablespoon of butter-sugar mixture on top of pumpkin. Place one piece of cream cheese on top of the butter-sugar mixture. Roll the crescent roll to the opposite point tucking in the edges. Add roll to the prepared pan. Repeat with remaining crescent rolls.
Pour apple juice (or water) over rolls. Sprinkle any remaining sugar mixture over the rolls.
Bake until golden brown and crispy on top, about 30 minutes.
Serve warm. If desired, top with ice cream or whipped topping. Enjoy!
Estimated Nutrition, Per Serving: Calories 250, Fat 15 g, Carbohydrate 27 g, Dietary Fiber 0 g, Protein 3 g, Sodium 236 mg
–Recipe adapted from Pillsbury.