Ingredients:

  • 4 oz reduced-fat cream cheese (Neufchâtel), softened
  • 1/2 cup pure pumpkin puree
  • 2 tbsp pure maple syrup
  • 1 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract
  • 1 tube (8 oz) Pillsbury Reduced Fat Crescent Rolls
  • 1 large egg
  • 1 tbsp water
  • 1/4 cup powdered monkfruit sweetener
  • 1 tbsp pure maple syrup (for glaze)
  • 1/2 tsp milk of choice

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. In a medium mixing bowl, use a hand mixer or whisk to combine the softened cream cheese, pumpkin puree, 2 tablespoons maple syrup, pumpkin pie spice, and vanilla extract until velvety and smooth.
  3. Unroll the crescent dough and separate it into 8 individual triangles along the perforated lines.
  4. Place a generous tablespoon of the pumpkin filling onto the wide end of each triangle. Roll the dough toward the point and tuck the edges slightly to secure the filling.
  5. Whisk the egg and 1 tablespoon of water together. Brush the egg wash over each crescent to ensure a mahogany-colored, shattering crust.
  6. Bake for 12 minutes or until the pastry is golden brown and crisp.
  7. Whisk the powdered monkfruit, remaining tablespoon of maple syrup, and milk in a small bowl. Drizzle the glaze over the warm crescents before serving.