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