Pumpkin Spice Marshmallow Puffs
Prep Time: 15-20 minutes
Cook Time: 12-15 minutes
Keywords: bake dessert snack crescent rolls pumpkin spice pumpkin spice marshmallows maple syrup crescent rolls American fall
Ingredients (8 servings)
- 2 tablespoons sugar
- 1 tablespoon all purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1 can (8 oz.) ready to bake crescent rolls
- 16 Jet-Puffed Pumpkin Spice Mallows
- 2 tablespoons butter, melted
- 1/4 cup powdered sugar
- 1 teaspoon pure maple syrup
- 1 tablespoon milk
InstructionsFor the puffs
Preheat oven to 375º F.
In a small bowl, mix together the sugar, flour and spice.
Separate crescent rolls into 8 triangles and lay on a flat surface.
First dip each marshmallow in the melted butter, then dip each in the sugar mixture and coat evenly.
Place 2 marshmallows side by side at the widest end of the crescent roll. Wrap the side inwards over the marshmallows then roll until marshmallows are completely covered.
Pinch all seam with fingers to make sure they are sealed. Repeat process for all marshmallows until all crescent rolls are filled.
Dip bottoms of each filled crescent roll in the remaining butter and place buttered side down into a greased muffin pan. You may place muffin pan on a cookie sheet in case of spillage.
Bake at 375ºF for 12-15 minutes or until tops are golden.
Remove from oven and let the crescent puffs cool for 1-2 minutes.
Then remove them from the pan and place them on a cooling rack with a wax paper underneath and prepare the glaze.For the glaze
in a small bowl mix together the sugar, syrup, and milk until smooth.
Then drizzle evenly over the crescent rolls with a spoon and let the glaze set.For the toppings
If you want to add sprinkles, add them before the glaze sets.
You can serve these warm or at room temperature. Either way they are just as tasty. And they still taste good the second day if placed in an airtight container.