Easy Pumpkin Butter "Croissants"

Preheat the oven to 350’F.

Open the crescent roll tube and separate the dough into triangles. Roll out the dough triangles individually until they are ½ cm thick.

Spread 1 tbsp of pumpkin butter on each piece of dough making sure there is a 1 cm border gap between the pumpkin butter and the edge of the dough.

Sprinkle an even amount of chopped pecans and cacao nibs on each piece of dough.

Roll up the crescent rolls and place on a baking sheet lined with parchment paper.

Bake for 13 - 15 minutes or until golden brown.

Cool for 5 minutes on a cooling rack.

Sprinkle powdered sugar on top and serve with the rest of the pumpkin butter for dipping.