Make these moist and delicious Fall flavored Pumpkin Butter Crescent Rolls Bars with only 5 ingredients. And two of them are cinnamon and sugar.
I know you probably have cinnamon and sugar in the house already. You're already half way there to enjoying these delicious pumpkin filled dessert bars.
Pillsbury Crescent Rolls are one of the best inventions. This is one wonderful product that you can use make so many different kinds of recipes.
You can make buttery and flaky crescent rolls to enjoy with a meal.
Or you can turn those little sheets of flaky pastry into a sweet Fall dessert like these Pumpkin Butter Crescent Roll Bars.
The inspiration for these delicious and oh so easy to make pumpkin dessert bars was a couple of other crescent roll dessert bars recipes I made last year.
You might remember them. If not you can check out Cranberry Orange Cheesecake Crescent Bars recipe I made last Fall.
In the Spring I made this lovely Cheesecake Lemon Curd Berry Crescent Bars recipe.
How To Make Pumpkin Butter Crescent Roll Bars
Ingredients
- 2 packages Pillsbury Crescent Rolls
- 1 cup Pumpkin Butter (I used my Crock Pot Pumpkin Butter recipe)
- 4 tablespoons softened butter
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
Directions
- Preheat the oven to 375 F. degrees
- Mix the ground cinnamon with the sugar in a small bowl, set aside.
- Prepare a small baking sheet by lining it with parchment paper.
- Unroll 1 crescent roll package and place the whole un-separated crescent roll sheet in a shallow baking pan that has been lined with parchment paper.
- Seal the seams that separate each crescent roll by pinching them together.
- Spread the softened butter over the top of the crescent roll.
- Sprinkle half the cinnamon sugar over the top of the butter.
- Spread the pumpkin butter to ¼ of the edge over the cinnamon sugar.
- Unroll the second package of crescent rolls and carefully lay it over the top of the filling. Sealing the edges by slightly pinching them together.
- Sprinkle the remaining cinnamon sugar over the top.
- Bake in a preheated 375 F. degree oven for 20-25 minutes or until golden brown.
- Remove from the oven and cool completely before cutting.
- Mix glaze ingredients and drizzle over the top before cutting.
- Sprinkle with powdered sugar before serving if desired.
How to make powdered sugar glaze
Mix ¼ cup powdered sugar with 2 tablespoons of milk or water until smooth and lump free. Drizzle over the top of cooled Pumpkin Butter Crescent Roll Bars.
More recipes
Pumpkin Butter Crescent Roll Bars
Ingredients
- 2 package Pillsbury Crescent Rolls
- 1 cup pumpkin butter (I used my Crock Pot Pumpkin Butter recipe)
- 4 tablespoons butter (softened)
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 375 F. degrees
- Mix the ground cinnamon with the sugar in a small bowl, set aside.
- Prepare a small baking sheet by lining it with parchment paper.
- Unroll 1 crescent roll package and place the whole un-separated crescent roll sheet in a shallow baking pan that has been lined with parchment paper.
- Seal the seams that separate each crescent roll by pinching them together.
- Spread the softened butter over the top of the crescent roll.
- Sprinkle half the cinnamon sugar over the top of the butter.
- Spread the pumpkin butter to ¼ of the edge over the cinnamon sugar.
- Unroll the second package of crescent rolls and carefully lay it over the top of the filling. Sealing the edges by slightly pinching them together.
- Sprinkle the remaining cinnamon sugar over the top.
- Bake in a preheated 375 F. degree oven for 20-25 minutes or until golden brown.
- Remove from the oven and cool completely before cutting.
- Mix glaze ingredients and drizzle over the top before cutting.
- Sprinkle with powdered sugar before serving if desired.
Recipe Expert Tips
Nutrition
Cranberry Orange Cheesecake Crescent Roll Bars
Cheesecake Lemon Curd Berry Crescent Bars recipe
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