Pumpkin Crescent Rolls
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Posted: 09/06/22
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Soft, melt in your mouth Pumpkin Crescent Rolls are the perfect dessert when you are craving pie and are short on time. They are ready in about 20 minutes with minimal prep work.
If you love pumpkin pie, you will love these stuffed crescent rolls! They’re so easy and the perfect fall dessert for holidays or just because. There’s nothing like this delicious pumpkin dessert!
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Easy Pumpkin Pie Crescent Rolls
These soft crescents are stuffed with pumpkin pie filling and topped with a simple glaze. They’re like mini pumpkin pie roll ups and perfect for piling on a dessert tray!
What makes them so easy are the shortcuts. Refrigerated dough, canned pumpkin, and few pantry ingredients – that’s all you need.
I think they make the best dessert when you’re craving all things pumpkin, but they double as a sweet treat for brunch, too! Or, treat yourself to one for an afternoon snack with a pumpkin spice latte.
If it’s fall, you can bet I am all about the pumpkin recipes and these pumpkin crescents are a super easy way to get your fix.
Ingredients for Pumpkin Pie Crescent Rolls
- Canned pumpkin puree – Be sure to use puree and not pumpkin pie filling!
- Sugar – For this recipe, I use brown sugar and granulated sugar to add sweetness to the filling.
- Pumpkin pie spice – Look for it in the spice aisle or make homemade pumpkin spice.
- Egg yolks – Just like in a regular pie filling, the yolk adds richness and flavor.
- Refrigerated crescent roll dough – I like Pillsbury crescents!
- Maple Glaze – All you do is combine powdered sugar, milk, and maple extract. You can also use vanilla extract, if you prefer.
Products Needed
How to Make Pumpkin Crescents
- Mix the pumpkin, both kinds of sugar, pumpkin spice, and yolk in a bowl.
- Spread the filling on each crescent roll and roll the dough up like a jelly roll.
- Place the rolls on a prepared cookie sheet and bake them until golden brown on top.
- Mix up the glaze and drizzle it over the pumpkin crescent rolls.
Can you make pumpkin crescents ahead?
You can make and bake these rolls a day ahead! Wait to add the glaze and store them plain in an airtight container.
The next day, warm them up in a low oven and add the glaze. They’ll taste like they’re freshly baked! Or, serve them at room temperature – they’re delicious that way, too.
How long do Pumpkin Pie Crescent Rolls keep?
Leftover pumpkin crescent rolls will keep in an airtight container at room temperature for up to a week. Or, freeze them for up to two months.
What to Serve Them With
Want to serve these sweet treats up at a party? Here are some yummy recipes to pair them with:
- Drinks: Make some spiced coffee for the adults and hot chocolate for the kiddos!
- Pumpkin Desserts: Make a batch of cinnamon chip pumpkin cookies or pumpkin snickerdoodles.
- Other Sweet Treats: Pair them with carrot cake bars or easy apple turnovers!
These rolls combine the best of pumpkin pie in a cute mini crescent roll up! They’re so easy and always a hit – I hope you try them soon!
More Ways to Use Crescent Rolls!
- You can make the best Mini Caramel Rolls with refrigerated dough. It’s such an easy recipe!
- Make a Strawberry Cheesecake Crescent Ring and it’ll be the hit of breakfast or brunch!
- Craving something savory? My Breakfast Crescent Ring combines bacon and eggs into an easy dish.
- Lemon Blueberry Cheesecake Crescents are perfect for breakfast or dessert!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Crescent Rolls
Flaky crescent rolls filled with pumpkin filling and drizzled with vanilla glaze. Pumpkin Crescent Rolls are the perfect easy pumpkin dessert.
Ingredients
- 1 cup pumpkin puree
- 3 Tablespoons brown sugar
- 3 Tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 2 tubes refrigerated cans of crescent roll dough 8 ounces each
Glaze:
- ½ cup powdered sugar
- 2-4 teaspoons milk
- ¼ teaspoon maple flavoring
Instructions
- Heat the oven to 375° Fahrenheit and spray a cookie sheet with cooking spray.
- Combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice and egg yolks in a bowl until smooth.
- Unroll and separate the crescent rolls. Spread a spoon of pumpkin filling over the rolls.
- Roll the dough up, starting on the long end, and place each crescent roll on the cookie sheet.
- Place in the oven and bake for 10 – 12 minutes or until golden brown on top.
- Combine the powdered sugar, milk and maple flavoring in a small bowl. Whisk the mixture till a smooth consistency. Add more milk if needed until you reach the desired consistency.
- Cool the rolls for 5 minutes, then drizzle with the prepared icing.
Tips
Can You Make Pumpkin Crescents Ahead?
You can make and bake these rolls a day ahead! Wait to add the glaze and store them plain in an airtight container. The next day, warm them up in a low oven and add the glaze. They’ll taste like they’re freshly baked! Or, serve them at room temperature – they’re delicious that way, too. How Long Do Pumpkin Pie Crescent Rolls Keep?
Leftover pumpkin crescent rolls will keep in an airtight container at room temperature for up to a week. Or, freeze them for up to two months.
You can make and bake these rolls a day ahead! Wait to add the glaze and store them plain in an airtight container. The next day, warm them up in a low oven and add the glaze. They’ll taste like they’re freshly baked! Or, serve them at room temperature – they’re delicious that way, too. How Long Do Pumpkin Pie Crescent Rolls Keep?
Leftover pumpkin crescent rolls will keep in an airtight container at room temperature for up to a week. Or, freeze them for up to two months.
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Nutrition Information
Calories: 143kcal (7%), Carbohydrates: 21g (7%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 24mg (8%), Sodium: 223mg (10%), Potassium: 39mg (1%), Fiber: 0.5g (2%), Sugar: 11g (12%), Vitamin A: 2416IU (48%), Vitamin C: 1mg (1%), Calcium: 10mg (1%), Iron: 1mg (6%)
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