If you’re craving all the flavors of pumpkin pie without the fuss of baking a full pie, these Pumpkin Pie Crescent Rolls are the perfect solution. Warm, flaky, and filled with sweet pumpkin spice goodness, they’re the ultimate fall treat you can whip up in just minutes. Whether you’re serving them for a cozy breakfast, an easy holiday dessert, or a sweet snack, these crescent rolls are bound to be a hit.
Why You’ll Love This Recipe
- Flaky crescent rolls with a creamy pumpkin pie-spiced filling
- Ready in under 30 minutes—quick and fuss-free
- Cozy fall flavors perfect for Thanksgiving or autumn brunches
- Kid-friendly, shareable, and a guaranteed crowd-pleaser
- All the taste of pumpkin pie with minimal effort
Ingredients
- 1 can refrigerated crescent roll dough
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon cream cheese, softened (optional, for extra creaminess)
- 1 egg (for egg wash)
- Powdered sugar or cinnamon sugar (optional, for dusting)
Step-by-Step Instructions
- Preheat your oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- In a bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and cream cheese (if using) until smooth.
- Unroll the crescent dough and separate into triangles.
- Place about 1 tablespoon of pumpkin mixture on the wide end of each triangle.
- Roll from the wide end toward the tip, sealing the filling inside.
- Arrange rolls seam-side down on the prepared baking sheet.
- Brush each with beaten egg for a glossy golden finish.
- Bake for 12–15 minutes until golden brown.
- Let cool slightly, then dust with powdered or cinnamon sugar if desired.
Tips & Variations
- Extra sweet: Drizzle with cream cheese glaze or caramel sauce.
- Add crunch: Stir chopped pecans or walnuts into the filling.
- More spice? Increase the pumpkin pie spice to suit your taste.
- Mini bites: Cut crescent dough into smaller triangles for little rolls—great for snacking or parties.
- Storage & Freezer Instructions
- Room temperature: Keep cooled rolls in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 5 days; reheat gently in the oven or microwave.
- Freezer: Wrap fully cooled rolls in foil or plastic, then freeze in a zip-top bag for up to 2 months. Warm in the oven to reheat.
Serving & Pairing Ideas
- Pair with hot coffee, chai latte, or rich hot cocoa for a cozy fall moment.
- Top with vanilla ice cream or whipped cream for a quick dessert.
- Add to a festive brunch spread with fruit, muffins, and cinnamon rolls.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Prepare the rolls through step 5, then refrigerate up to a few hours before baking for fresh warmth later.
Can I use pumpkin pie filling instead of puree?
Yes, but skip the added sugar and spice because pie filling is already seasoned and sweetened.
How do I prevent the filling from leaking during baking?
Avoid overfilling and roll each crescent triangle tightly, sealing the edges well.
Can I make these without cream cheese?
Yes—cream cheese adds richness, but the rolls still turn out delicious without it.
Ready to Make It?
These Pumpkin Pie Crescent Rolls deliver all the warm, flaky goodness of pumpkin pie in a bite-sized, fuss-free package. Perfect for cozy mornings, festive gatherings, or sprinkling seasonal flavor into everyday snacks. Save this recipe so you’ll have an easy fall favorite ready whenever you’re craving a little sweetness.
You Might Also Like
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- Apple Cinnamon Baked Oatmeal – Warm and cozy breakfast bake.
- Marshmallow Chocolate Poke Cake – Gooey and chocolatey treat.
- Ultimate Homemade Beef Stew – Hearty and comforting meal.
Pumpkin Pie Crescent Rolls
- Total Time: 25 minutes
- Yield: 8 crescent rolls 1x
- Diet: Vegetarian
Description
Flaky crescent rolls filled with creamy pumpkin pie filling. An easy fall dessert ready in under 30 minutes!
Ingredients
1 can refrigerated crescent roll dough
½ cup pumpkin puree (not pumpkin pie filling)
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon vanilla extract
1 tablespoon cream cheese, softened (optional)
1 egg (for egg wash)
Powdered sugar or cinnamon sugar (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla, and cream cheese until smooth.
3. Unroll crescent roll dough and separate into triangles.
4. Spoon about 1 tablespoon filling on the wide end of each triangle.
5. Roll dough tightly toward the tip, sealing filling inside.
6. Place seam-side down on the baking sheet.
7. Brush with beaten egg.
8. Bake 12–15 minutes until golden brown.
9. Cool slightly, then dust with powdered sugar or cinnamon sugar.
Notes
Optional: Drizzle with cream cheese glaze or caramel.
Add chopped pecans or walnuts for crunch.
Freeze baked rolls up to 2 months and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 6g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg