Made with real pumpkin puree and spices, these Pumpkin Filled Crescent Rolls taste like mini pies! And they're so easy to make!
The flaky, buttery dough contrasts perfectly with the smooth, rich creamy filling. If you serve them for breakfast, it's like having a slice of pie for breakfast.
Can't get enough? Dive into our collection of easy pumpkin dessert ideas and find your new fall favorite.
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In just a few minutes, you can whip up a tray of warm, fragrant treats that capture the essence of autumn.
The flaky dough and sweet-and-spicy pumpkin pie filling create a match made in heaven.
A dusting of powdered sugar adds the perfect finishing touch before serving.
Looking for more Crescent Roll Recipes? Try my Pumpkin Pie Crescent Rolls and my adorable Pumpkin Shaped Crescent Rolls!
Table of Contents
- How to Roll Crescent Rolls with Filling
- Tips and Tricks for Recipe Success
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Expert Tip
- Baking Instructions
- Before You Begin!
- Recipe FAQ's
- Storing, Freezing, and Reheating Tips
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
How to Roll Crescent Rolls with Filling
Place a spoonful of filling onto the wide end of each triangle. Don't overfill, as this can cause the filling to leak out during baking.
Starting at the wide end, carefully roll the dough up towards the pointed end. Make sure the filling is enclosed and the edges are sealed to prevent leaks.
Bake the crescent rolls according to the recipe listed below.
Tips and Tricks for Recipe Success
- Divide the dough into 32 triangles using a pizza cutter or sharp knife. A dull knife will make clean cuts difficult.
- Don't overfill the crescent rolls. This can make them difficult to roll up and can cause them to leak during baking.
- Don't skip brushing the crescent rolls with the egg wash.This will give them a golden brown color and a shiny glaze.
- Let the crescents cool slightly before dusting with powdered sugar, otherwise the sugar will melt and create a sticky mess.
Helpful Kitchen Tools
Pastry RollerMore InformationSilicone Handles, Oven Safe Baking TraysMore InformationReynolds Kitchens Cookie Baking Sheets, Pre-CutMore InformationThe Big Book of More BakingMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Homemade Pumpkin Pie Spice- if you can't find this spice in the grocery store, try my homemade pumpkin pie spice recipe.
- Caramel Sauce - drizzle caramel sauce on top for a completely different flavor. Warm it up in the microwave first.
- Powdered Sugar Glaze - make a simple glaze with powdered or confectioners sugar like I did with my blueberry crescent rolls recipe.
- Puff Pastry Dough: follow my recipe for Pumpkin Puff Pastry.
- Crescent Roll Dough Sheets: spread the filling over the dough, then carefully roll it into a tight log. Slice into even circles and bake until golden brown and irresistible.
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
Step 2: In a large bowl, combine pumpkin puree, both sugars, pumpkin pie spice, vanilla, and egg yolks. Whisk until smooth.
Step 3: Open both cans of crescent roll dough and separate into triangles. Cut each triangle in half lengthwise. Spread 1 tablespoon of pumpkin filling onto each half, covering as much surface as possible.
Step 4: Roll each crescent from the wide end, tucking in the tips. Arrange on the baking sheet and brush with egg wash.
Expert Tip
Don't skip brushing the egg white on top of the unbaked crescent rolls. It will give the crescent rolls a very nice shine.
Baking Instructions
Step 5: Bake 10-12 minutes, or until golden brown. Cool completely, then dust with powdered sugar before serving.
Before You Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Pumpkin filling is simply pureed pumpkin that can be used for sweet and savory dishes. Pumpkin pie filling, on the other hand, is pre-mixed with sweeteners and spices, perfect for sweet recipes. Remember, substituting one for the other can drastically alter your dish's flavor profile.
For a flaky crust, puff pastry is an excellent substitute for crescent rolls, while pie crust offers a simpler, less flaky base. Both are ideal for using in this recipe.
Storing, Freezing, and Reheating Tips
Refrigerator: Store any leftovers in an airtight container. They will last in the refrigerator for up to five days.
Freezer: These ingredients don't stand up well to freezing.
Reheating: Reheat any leftovers in the microwave.
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📖 Recipe Card
Pumpkin Filled Crescent Rolls
Ingredients
- 2 8 count tubes of crescent roll dough
- 1 cup pumpkin puree not pumpkin pie filling
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 egg yolks
- 1 egg white mixed with 1 tablespoon water
- 1 teaspoon pure vanilla extract
- ¼ cup powdered sugar for dusting optional
Method
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks. Continue mixing until well combined.
- Open both tubes of crescent roll dough. Unroll and separate the dough into individual triangles. Lay each triangle flat on a cutting board or piece of parchment paper.
- Using a pizza cutter or sharp knife, cut each triangle in half, so you now have 32 crescent rolls.
- Spread 1 tablespoon of the pumpkin mixture on top of each triangle. Cover as much of the triangle as possible.
- Starting at the widest end, roll up the crescent rolls tucking the ends under to seal.
- Place the crescent rolls on the baking sheet.
- Brush with the egg white and one tablespoon of water.
- Bake for 10 - 12 minutes until the crescents begin to turn golden brown.
- Remove from the oven and cool completely.
- Before serving, dust the tops with powdered sugar.
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