These super easy pumpkin crescent rolls are one of my favorite sweet treats to enjoy in the fall. I filled pillowy soft premade crescent rolls with pumpkin pie filling, baked them to perfection, and topped them with a light maple glaze. My kids absolutely loved these, and so did I!
I made these pumpkin crescent rolls super easy with simple ingredients like refrigerated crescent rolls and canned pumpkin puree. They only take 20 minutes from start to finish, so they’re a perfect last-minute treat!
What’s in This Pumpkin Crescent Roll Recipe?
- Crescent Roll Dough: Cans of refrigerated crescent roll dough make an easy start to these delicious pumpkin-flavored rolls.
- Pumpkin Puree: Use plain pumpkin puree. If it’s too watery, spread it onto a thick paper towel to let it soak out some of the moisture. This will give you a thicker filling.
- Pumpkin Pie Spice: This warm spice blend adds the pumpkin pie flavor we all know and love!
- Sugar: Use a mix of granulated and brown sugar to sweeten the filling.
- Egg Yolks: Egg yolks help to bind ingredients and make a well-blended filling.
- Maple Glaze: Powdered sugar, milk, and maple extract make a simple icing. If you don’t have maple, you can use maple syrup or vanilla extract.
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How to Store and Reheat
Store leftover pumpkin crescent rolls in an airtight container at room temperature in the refrigerator for up to 1 week, or freeze them for up to 3 months. Let thaw overnight in the refrigerator before reheating for 10 seconds in the microwave, or for a few minutes in a 200°F oven.
Tips for Success
- I like to use a plain pumpkin puree and make my own filling with spices and sugar for the perfect taste. However, you can use pumpkin pie filling instead if you prefer. Just skip the sugar and pumpkin pie spice, or else you’ll end up with a very very sweet filling!
- Fold in whipped cream cheese to make the filling creamier, or add chopped pecans or walnuts for some crunch! Or add a sprinkle of cinnamon sugar on top before baking.
- You can either use the regular crescent rolls (pre-scored in the can) or crescent roll sheets. If you use sheets, you’ll need to cut them into triangles.
- Feel free to adjust the amount of sugar and spices to suit your tastes.
- These crescent rolls will stay lighter when done, so don’t wait for them to get too browned or they will get hard quickly.
- When I’m craving something sweet, I like to glaze these rolls. But I often skip the glaze and serve them as a side with dinner!
Pumpkin Crescent Rolls Recipe
Ingredients
- 1 cup pumpkin puree (about ½ can)
- 3 tablespoons brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 16 ounces refrigerated crescent roll dough (2 cans)
For the Glaze
- ½ cup powdered sugar
- 2 teaspoons milk
- ¼ teaspoon maple extract
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside.
- Combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and egg yolks in a medium bowl.1 cup pumpkin puree, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 1 teaspoon pumpkin pie spice, 2 egg yolks
- Unroll and separate the crescent rolls. Spread a spoon of pumpkin filling over the rolls.16 ounces refrigerated crescent roll dough
- Roll the dough up and place each roll on the prepared baking sheet.
- Place in the oven and bake for 10-12 minutes, until just lightly brown.
- Combine the powdered sugar, milk, and maple extract and whisk hard until it reaches a smooth consistency. Add more milk if needed.½ cup powdered sugar, 2 teaspoons milk, ¼ teaspoon maple extract
- Cool the rolls for 5 minutes, then drizzle with the icing before serving.
Notes
How to Make Pumpkin Crescent Rolls Step-by-Step
Mix the Filling: Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside. Combine 1 cup of pumpkin puree, 3 tablespoons of brown sugar, 3 tablespoons of granulated sugar, 1 teaspoon of pumpkin pie spice, and 2 egg yolks in a medium bowl.
Roll the Crescents: Unroll and separate 16 ounces (2 cans) of refrigerated crescent rolls. Spread a spoon of pumpkin filling over the rolls.
Bake the Crescents: Roll the dough up and place each roll on the prepared baking sheet. Place in the oven and bake for 10-12 minutes, until just lightly brown.
Ice the Crescents: Combine ½ cup of powdered sugar, 2 teaspoons of milk, and ¼ teaspoon of maple extract and whisk hard until it reaches a smooth consistency. Add more milk if needed. Cool the rolls for 5 minutes, then drizzle with the icing before serving.
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