Thanksgiving has always meant so much to me. I have fond memories of our family being together around the table and sharing memories. I could listen to them laugh for days. It’s just pure happiness! I miss those days. They would be hectic, but we were together and that was the best feeling for me growing up.
Things have changed over the years. Everyone kind of does their own thing now and smaller groups of us get together to share the holiday. With everyone being in different cities and states, it definitely puts a strain on our big family gatherings.
This year, we have decided to spend the Holiday with close friends and their family. It will be a change, but we are so thankful to have them in our lives.
I decided to test out some recipes to bring along, just to see which would be best. I came across an easy recipe from Pillsbury™ and I would be lying if I said I didn’t eat half the batch once they were done. But I knew before I even started that it would be the case. I am a big time pumpkin spice lover, so I yearn for fall, year round.
Ingredients – Filling
- 1/3 cup canned pumpkin
- 3 tbsp. sugar
- 1/2 tsp. pumpkin pie spice
- 2 tbsp. caramel topping
- 1 can (8 oz.) Pillsbury™refrigerated crescent dinner rolls
Ingredients – Topping
- 2 tsp. sugar
- 1/8 tsp. pumpkin pie spice
- 4 tsp. caramel topping
- 1/4 tsp. coarse sea salt
- Preheat oven to 375° and line a large cookie sheet with parchment paper.
- In a small bowl, mix pumpkin, sugar, pumpkin pie spice, and caramel topping.
- Separate dough into 8 triangles and spread about a tablespoon of pumpkin mixture onto each triangle.
- Roll loosely starting with the widest end.
- Place on cookie sheet.
- In a small bowl, mix 2 tsp. sugar and 1/8 tsp. pumpkin pie spice.
- Sprinkle over filled crescents.
- Bake 10-12 minutes or until golden brown.
- Cool 5-10 minutes on cookie sheet and drizzle with 4 tsp. caramel topping.
- Sprinkle with sea salt.
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What are your favorite desserts for Thanksgiving?