Pumpkin Pie Crescent Rolls
These irresistible pumpkin pie crescent rolls are quick, easy, and taste like the holidays wrapped up in flaky, buttery perfection. Perfect for Thanksgiving or any cozy fall day.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 tablespoons melted butter
- Optional: powdered sugar for dusting or vanilla icing for drizzle
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, and cloves. Stir until smooth and well blended.
- Open the crescent roll dough and separate it into triangles. Lay them flat on the parchment-lined baking sheet.
- Spoon about a tablespoon of pumpkin filling onto the wider end of each dough triangle. Spread slightly but leave the edges clear.
- Starting at the wide end, roll each crescent triangle toward the point to form a crescent shape. Seal the edges gently to prevent filling from leaking out.
- Lightly brush the tops of the crescent rolls with melted butter for a golden finish.
- Place the baking sheet in the oven and bake for 10-12 minutes, or until the rolls are golden brown and puffed.
- Let the rolls cool slightly before serving. Dust with powdered sugar or drizzle with icing if desired.
Notes
Don’t overfill the rolls to avoid messy leaks during baking. Work quickly with chilled crescent dough to prevent it from becoming too soft.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Fat: 6
- Carbohydrates: 20
- Protein: 2
Keywords: Pumpkin Pie Crescent Rolls, Thanksgiving Treat, Easy Dessert, Fall Recipe, Pumpkin Spice