These Pumpkin Pie Crescent Rolls 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.
Crescent rolls are so much more than just a heated roll on your plate for dinner. I love using them for savory and sweet recipes!
You can fill, stuff or even use the dough as a crust to create amazing recipes and easy desserts the whole family is going to love. Pumpkin Pie Crescent Rolls taste like a fancy dessert from a bakery. Especially when they're served warm from the oven with the sugary glaze drizzled on top.
Table of Contents
Looking for more Pumpkin Crescent Roll Recipes? Try my Pumpkin Cream Cheese Filled Crescent Rolls and my adorable Pumpkin Crescent Rolls that are in the shape of pumpkins!
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.
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Main Ingredients Needed
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Crescent Rolls
- Pumpkin Puree - not pumpkin pie filling.
- Egg; separated. We're using just the egg yolk will bind the ingredients together without making them watery and the egg white will be brushed on the crescent rolls to make them shiny.
- Pumpkin Pie Spice
- Powdered Sugar
- Milk
- Pure Maple Syrup
Step-by-Step Instructions
Step 1 | Combine the Ingredients
- 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.
Step 2 | Prepare 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.
Step 3 | Baking Instructions
- Bake in a preheated 375°F oven for 10 to 12 minutes, or until gold brown.
Step 4 | Add the Glaze
- Prepare the powdered sugar glaze and drizzle on top of each crescent roll.
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Recipe 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 in place of the powdered sugar glaze for a completely different flavor. Warm it up in the microwave first.
Storage Tips
- Store any leftovers in an airtight container. They will last in the refrigerator for up to five days.
- Reheat any leftovers in the microwave.
- These ingredients don't stand up well to freezing.
Top Recipe 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.
Pumpkin Pie Crescent Rolls
These Pumpkin Pie Crescent Rolls are filled with pumpkin puree, cinnamon and sugar then rolled up and baked to golden. Don't forget to add the powdered sugar glaze!
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.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 73Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 26mgCarbohydrates: 15gFiber: 1gSugar: 12gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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