My pumpkin crescent rolls are the ultimate quick fall treat. I wrap warm, pillowy crescent dough around a sweet, creamy pumpkin pie filling, and finish it off with a drizzle of maple glaze. They taste just like my favorite pumpkin pie in handheld form! These pumpkin pie crescent rolls are perfect when I want cozy autumn flavors without hours in the kitchen. In just 20 minutes, you’ve got delicious rolls everyone will fight over.
Crescent Rolls with Pumpkin Pie Filling
My pumpkin filled crescent rolls are as simple as they are delicious. I use refrigerated crescent roll dough for that reliable, flaky texture, then stir together canned pumpkin puree, sugar, spices, and egg yolks for a rich, custardy filling that stays put while baking. And the easy maple glaze is literally the icing on top! Whether I’m serving them for brunch, dessert, or on a holiday platter, these pumpkin pie crescent rolls deliver homemade flavor with store-bought convenience.
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Blot Your Pumpkin Puree
Pumpkin puree is delicious, but I have found that it can make the crescent dough a little soft while it bakes. And depending on the brand you use, some are waterier than others. I’ve learned to blot the filling with paper towels before spreading it over the dough to remove any excess moisture. This helps prevent it from soaking through your crescent roll dough as it baked.
Pumpkin Crescent Rolls Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
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 ***
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
***Vanilla extract also works great. Tips:
- If your pumpkin puree is 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.
- Feel free to add chopped pecans or walnuts for some crunch.
- 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!
How to Make Pumpkin Crescent Rolls Step-by-Step
Prep: Gather up everything you need to make these pumpkin pie crescent rolls. Preheat your oven to 375°F, line a baking sheet with parchment paper, and set aside.
Mix the Filling: 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. Alternatively, if you’d like to use pre-sweetened and spiced pumpkin pie filling, simply add 2 egg yolks.
Roll the Crescents: Unroll and separate 16 ounces (2 cans) of refrigerated crescent rolls. Spread a spoon of pumpkin filling over the rolls. I used about a tablespoon per roll.
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. Take care not to overbake them, or they will turn out hard.
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.
How to Store, Freeze, 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.
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