Pumpkin Pie Crescent Rolls Recipe

Introduction

These Pumpkin Pie Crescent Rolls are a quick and delicious twist on classic pumpkin pie flavors. Perfect for a cozy breakfast or a sweet snack, they combine flaky crescent rolls with a spiced pumpkin filling and a simple glaze.

Ingredients

• 1 can (8 oz) refrigerated crescent rolls
• 1/3 cup canned pumpkin puree
• 3 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1–2 teaspoons milk
• Optional: 1/4 cup chopped pecans

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, mix the pumpkin puree, 2 tablespoons of granulated sugar, pumpkin pie spice, and vanilla extract until well combined.
3. Step 3: Separate the crescent roll dough along the perforated lines to create 8 individual triangles.
4. Step 4: Spread a thin layer of the pumpkin mixture over each triangle, leaving a small border around the edges.
5. Step 5: If desired, sprinkle chopped pecans over the pumpkin mixture on each triangle.
6. Step 6: Starting from the wide end, gently roll up each triangle to form crescents. Place them on the prepared baking sheet with the pointed end underneath to prevent unrolling during baking.
7. Step 7: In a small bowl, combine the remaining tablespoon of granulated sugar with cinnamon. Sprinkle this mixture over the top of each crescent roll.
8. Step 8: Bake in the preheated oven for 10-12 minutes or until the crescent rolls are golden brown.
9. Step 9: While the rolls bake, prepare the glaze by mixing powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the warm crescent rolls once they come out of the oven.
10. Step 10: Allow the crescent rolls to cool slightly before serving.

Tips & Variations

• For added texture, try using chopped walnuts or sliced almonds instead of pecans.
• If you prefer a stronger pumpkin flavor, add a little more pumpkin pie spice to the filling.
• Use evaporated milk or cream in the glaze for a richer finish.
• For a dairy-free option, substitute the milk in the glaze with almond or oat milk.

Storage

Store leftover crescent rolls in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 300°F (150°C) oven for about 5 minutes until soft and warm. Avoid microwaving to keep the crescent rolls flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree fresh pumpkin until smooth before using it. Make sure it’s thick and not watery to avoid soggy crescent rolls.

Can I prepare these ahead of time?

You can assemble the crescent rolls and refrigerate them unbaked for a few hours before baking. Just bring them to room temperature for about 15 minutes before placing them in the oven.

Pumpkin Pie Crescent Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

Pumpkin Pie Crescent Rolls are a delightful fall-inspired treat featuring flaky crescent roll dough filled with a spiced pumpkin puree mixture, baked to golden perfection, and finished with a sweet powdered sugar glaze. This quick and easy recipe is perfect for breakfast, dessert, or a cozy snack during the autumn season.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 crescent rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crescent Rolls

• 1 can (8 oz) refrigerated crescent rolls

Pumpkin Filling

• 1/3 cup canned pumpkin puree
• 3 tablespoons granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Optional: 1/4 cup chopped pecans

Glaze

• 1/4 cup powdered sugar
• 1–2 teaspoons milk

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Pumpkin Mixture: In a small bowl, combine the pumpkin puree, 2 tablespoons of granulated sugar, pumpkin pie spice, and vanilla extract. Mix until the ingredients are well incorporated, forming a smooth, spiced pumpkin filling.
3. Prepare Crescent Rolls: Separate the crescent roll dough along the perforated lines to create 8 individual triangles, ready to be filled.
4. Fill Rolls: Spread a thin layer of the pumpkin mixture evenly over each crescent triangle, leaving a small border around the edges to prevent overflow during baking.
5. Add Pecans (Optional): If using, sprinkle chopped pecans over the pumpkin mixture on each triangle for added texture and flavor.
6. Roll Crescents: Starting from the wide end of each triangle, gently roll up the dough to form crescent shapes. Place them on the prepared baking sheet with the pointed end tucked underneath to keep them from unrolling in the oven.
7. Sprinkle Sugar Topping: Mix the remaining tablespoon of granulated sugar with cinnamon in a small bowl, then sprinkle this mixture over the tops of the crescent rolls for a sweet, spiced finish.
8. Bake: Bake the crescent rolls in the preheated oven for 10-12 minutes or until they turn golden brown and are fully cooked through.
9. Prepare Glaze: While the rolls are baking, whisk together powdered sugar and 1 to 2 teaspoons of milk in a small bowl until smooth and pourable.
10. Glaze and Serve: Once the crescent rolls come out of the oven, drizzle the prepared glaze over the warm pastries. Allow them to cool slightly before serving for the best flavor and texture.

Notes

• You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
• Make sure not to overfill the crescent rolls to prevent filling from leaking during baking.
• Adjust glaze thickness by varying the amount of milk to your liking.
• For a dairy-free version, use a plant-based milk for the glaze.
• Serve warm for the best taste and soft texture.

Keywords: Pumpkin crescent rolls, pumpkin pie crescent, fall dessert, pumpkin recipes, easy pumpkin pastries, crescent roll dessert