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5 from 2 votes

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!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Desserts
Cuisine: American
Keyword: Pumpkin Pie Crescent Rolls
Servings: 8 servings
Calories: 73kcal
Author: Lois

Equipment

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.

Nutrition

Serving: 1g | Calories: 73kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 26mg | Fiber: 1g | Sugar: 12g