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featured pumpkin pie crescent rolls

Pumpkin Crescent Rolls Recipe

Course: bread, Dessert, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 rolls
Calories: 144kcal
Author: Becky Hardin
Pillowy soft crescent rolls stuffed with pumpkin pie filling and a light maple glaze on top. Don't miss out on pumpkin crescent rolls!
Print Recipe
US Customary - Metric

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.
    pumpkin pie crescent roll ingredients.
  • 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
    a mixing bowl filled with wet ingredients, and a second mixing bowl filled with dry ingredients; two cans of pillsbury crescents are in the top right corner.
  • Unroll and separate the crescent rolls. Spread a spoon of pumpkin filling over the rolls.
    16 ounces refrigerated crescent roll dough
    triangles of crescent roll dough are laid flat on a sheet of parchment paper, with orange pumpkin pie filling spread on top of each piece.
  • 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.
    pumpkin pie crescent rolls lined up on a parchment-lined baking tray.
  • 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.
    a serving tray of pumpkin pie crescent rolls is set on a table next to a glass of milk and a decorative orange pumpkin.

Notes

*Use 100% pure pumpkin puree, not pumpkin pie filling. If you'd like to use pie filling, skip adding the sugar and spices.
**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.
***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!
Storage: Store pumpkin crescent rolls in an airtight container at room temperature or in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition

Serving: 1roll | Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 225mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 2417IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg