Make these easy Pumpkin Pie Crescent Rolls for a quick and delicious fall treat that's perfect for any autumn gathering.
These easy pumpkin pastries are filled with pumpkin puree, cinnamon and sugar then rolled up and baked to golden. Don't forget to add the powdered sugar glaze!
This is another one of my crescent roll recipes that are perfect as a dessert, breakfast treat or snack with a cup of tea.
Think crescent rolls are just a side dish? Think again!
This versatile dough can be used for everything from appetizers and main courses to quick and easy desserts. Fill them, stuff them, or use them as a crust – the possibilities are endless!
Looking for more easy desserts? Try my Pumpkin Cream Cheese Filled Crescent Rolls and my adorable Pumpkin Crescent Rolls that are in the shape of pumpkins!
Table of Contents
- How to Unroll Crescent Rolls
- Helpful Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Expert Tip
- Baking Instructions
- Add the Powdered Sugar Glaze
- Before You Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Fall Flavored Recipes to LOVE
- 📖 Recipe Card
- 💬 Comments
How to Unroll Crescent Rolls
- Open the tube of crescent rolls by peeling away from the tab right under the top of the can. Find the perforated edge of the dough and gently roll the cylinder of dough flat.
- Separate the dough into 8 triangles. Then roll up the triangles starting at the wide end.
- Place on an ungreased cookie sheet or a cookie sheet lined with parchment paper.
- Shape the rolled dough triangles into the crescent or "half moon" shape before baking.
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
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
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!
Substitutions and Variations
- If you don't have any maple syrup you can omit it or swap it out with honey. Or try adding a little pumpkin pie spice into the glaze.
- If you don't have pumpkin pie spice on hand, you can make my homemade pumpkin pie spice blend.
- Want to use puff pastry instead? Try my Pumpkin Puff Pastry recipe.
- Drizzle caramel sauce on top in place of the powdered sugar glaze for a completely different flavor. Warm it up in the microwave first.
Step-by-Step Instructions
Step 1: In a small bowl, add the pumpkin puree.
Step 2: Add the egg yolk and pumpkin pie spice.
Step 3: Then add the white sugar.
Step 4: Stir to combine using a rubber spatula. Set aside while you unroll the crescent rolls.
Step 5: Unroll the crescent rolls. Then separate into triangles.
Step 6: Spread the pumpkin pie mixture on top of each triangle. Be careful not to go too close to the edge.
Step 7: Finally, beginning at the wide end, roll up the crescent rolls. Tuck the ends under to seal.
Step 8: Then brush each crescent roll with the beaten egg white.
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 9: Bake in a preheated 375°F oven for 10 to 12 minutes, or until golden brown.
Add the Powdered Sugar Glaze
Step 10: Prepare the powdered sugar glaze and drizzle on top of each crescent roll.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
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!
For this recipe you can, just omit the pumpkin pie spice and egg. It will be sweeter than if you use the pumpkin puree however.
Yes! Roll out the puff pastry, spread the filling on top then Use a sharp knife or pizza cutter to halve the puff pastry sheet lengthwise. Cut each half diagonally into 4 triangles. Starting at the wide end, roll up each triangle to form a crescent shape.
Storage and Reheating Instructions
Refrigerator: Store any leftovers in an airtight container. They will last in the refrigerator for up to five days.
Reheat: Reheat any leftovers in the microwave in 10-15 second intervals.
Freezer: These ingredients don't stand up well to freezing.
More Fall Flavored Recipes to LOVE
Check out my full collection of Easy Pumpkin Desserts.
📖 Recipe Card
Pumpkin Pie Crescent Rolls
Ingredients
For the Rolls
- 1 container Pillsbury Crescent Rolls
- ½ cup canned pumpkin puree
- 2 tablespoons sugar
- 1 whole egg; divided
- ½ teaspoon pumpkin pie spice
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon pure maple syrup
Instructions
- In a small bowl, add the pumpkin puree.
- Add the egg yolk and pumpkin pie spice.
- Then add the white sugar.
- Stir to combine using a rubber spatula. Set aside while you unroll the crescent rolls.
- Unroll the crescent rolls and separate into triangles.
- Spread the pumpkin pie mixture on top of each triangle.
- Finally, beginning at the wide end, roll up the crescent rolls and tuck the ends under to seal.
- Then brush each crescent roll with the beaten egg white.
- Bake in a preheated 375°F oven for 10 to 12 minutes, or until gold brown.
- Allow the crescent rolls to cool while you prepare the glaze.
- Mix together the powdered sugar, milk and maple syrup. Stir until combined.
- Drizzle on top of the cooled, baked pumpkin pie crescent rolls.
- Serve immediately.
Notes
- The egg yolk helps to bind or thicken the pumpkin mixture while the egg white gives a nice shine to the crescent rolls while they bake.
- You could also sprinkle the baked rolls with powdered sugar using a fine mesh strainer.
Eva says
I made these but I also made a variation with apples inside where you get canned apples like you would use for pies then chop then finely and roll that into a crescent roll. Also if you want to add a little bit more fall flavor to this add some cinnamon sugar it turned out great on both the apple and pumpkin.
Eva says
Super delicious I also made some with apple inside where you can canned apples chop them finely end roll them into a crescent roll. Also pro tip after the egg wash put some cinnamon sugar on it just pushes this recipe from 4 stars to 5
Lois says
Thank you for the 5 star review! Glad you enjoyed the recipe and were able to make it your own!
Eva (again) says
Yeah you totally deserved the 5 star review the recipe was amazing and the instructions were super clear keep up the good work and don’t let any trolls get you down ⭐️⭐️⭐️⭐️⭐️🤩
Lois says
Thank you for the comment and review!