Pumpkin Crescent Rolls

These cute Pumpkin Crescent Rolls are filled with pumpkin puree, cream cheese and topped with a sweet powdered sugar glaze. Turning crescent rolls into pumpkins isn't that hard at all.

All you need is kitchen twine and a little patience and you can enjoy this Easy Pumpkin Dessert for a snack with your afternoon cup of coffee.

I really didn't think these pumpkin crescent rolls would turn out as cute as they did. Using kitchen twine tied around the crescent rolls. Then as they bake, the rolls rise around the twine and they start looking like a pumpkin!

The stem is made from a piece of pretzel twist stuck into the center after the rolls are baked.

This was inspired by my pumpkin cream cheese crescents on this site and comes together pretty quick. It took me a little while to tie the twine around the rolls, but it was worth extra time when I pulled the baking tray out of the oven.

If you don't like the combination of cheesecake and pumpkin pie, try my Pumpkin Pie Crescent Rolls. They taste just like a pumpkin pie!

Table of Contents

• Helpful Kitchen Tools
• Main Ingredients Needed
• Step-by-Step Instructions
• Step 2 | Prepare the Crescent Rolls
• Step 3 | Form the Pumpkin Shape
• Step 4 | Baking Instructions
• Recipe Variations
• Storage
• Top Recipe Tips
• 💬 Comments

Helpful Kitchen Tools

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Main Ingredients Needed

Be sure to see the recipe card for exact quantities, detailed instructions and special notes.

• Pumpkin Puree - not pumpkin pie mix
• Cream Cheese - softened
• Crescent Rolls - see my Top Recipe Tip at the bottom of this post.
• Pumpkin Pie Spice
• Cinnamon/Sugar combination
• Sugar
• Egg White - brush this on the crescents right before baking for a nice shiny look.
• Pretzel Twists - this is what we're using for the stem of the pumpkins.
• Kitchen Twine - not an ingredient, but you need the twine to tie around the crescent balls to form the lines in the pumpkins.

Step-by-Step Instructions

Step 1 | Prepare the Pumpkin Filling

• In the bowl of the KitchenAid mixer, beat the cream cheese until smooth with the sugar.
• Add the pumpkin puree.
• Then add the pumpkin pie spice.
• Continue mixing until everything is smooth. Set aside while you prepare the crescent rolls.

Step 2 | Prepare the Crescent Rolls

• Open up the can of crescent rolls but do not separate them. Pinch the seams together and then slice into four even pieces.
• Then slice each piece in half so you have 8 pieces total.
• Add about a tablespoon of the pumpkin mixture in the center of each square.
• Starting with one square, pull the corners up to the center and pinch together and gently form a ball.

Step 3 | Form the Pumpkin Shape

• Place the crescent roll balls on a baking tray lined with parchment paper.
• Using the kitchen twine start wrapping the dough balls in a criss cross pattern at least 6 to 8 times to form the creases of the pumpkin. Don't pull too tight or the pumpkin filling will start to come out. If it doesn't, don't worry! You can see some started to come out of mine and they still baked okay.
• Brush the egg white on top of the pumpkin rolls.
• Then sprinkle with the cinnamon/sugar.

Baking Tip: Brushing the crescent pumpkin rolls with egg white will give a nice shine to the dough when baked.

Step 4 | Baking Instructions

• Bake in a preheated 375°F oven for 10 minutes until the crescent rolls are golden brown.
• Allow them to cool slightly before removing the string and drizzling with the powdered sugar glaze.
• Then add the pretzel pieces in the center to resemble the pumpkin stems.

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Recipe Variations

• Pumpkin Pie - leave out the cream cheese and make these taste more like a pumpkin pie. d
• Savory - make pumpkin crescent rolls with a savory flavor of garlic and cheese! Follow my Pillsbury Crescent Rolls with Cheese for a delicious twist on this sweet recipe.

Storage

• Store any leftovers in the refrigerator in an airtight container for up to 3 days.
• You can reheat the pumpkin crescent rolls in the microwave if you want to warm them up a little bit.
• These ingredients don't stand up well to freezing.

Top Recipe Tips

When I make this recipe again, I will use Pillsbury Crescent Roll Sheet Dough. Even though I pinched the seams together with the crescent rolls to form one big sheet of dough, the seams did not want to stay together when forming the dough balls into the pumpkins.