These delectable Pumpkin Crescent Rolls have all the warm and delicious flavors of the fall season wrapped into one mini sized croissant. Made with just a few simple ingredients, they are so easy to make and are perfect for breakfast, brunch, or served with a scoop of ice cream for dessert.
They make a great side dish for Thanksgiving or Christmas. No matter how you serve them, I dare you to try an eat just one! You may also like our cranberry crescent rolls!
Pumpkin Pie Croissants
Whether you’re looking for a fall inspired delicious treat to bring to Thanksgiving dinner or just a quick and easy afternoon snack to enjoy with a cup of coffee, you can never go wrong with these light and buttery crescent rolls that features a yummy filling made with pureed pumpkin sugar and warm and comforting fall spices.
I have to admit that I love using canned crescent dough as a short cut to homemade pastry dough. They are so rich and butter and no matter what you’re making, it turns out tasting like a fancy pasty but with just a faction of the work and hassle.
If you’re looking for other great crescent roll recipes, you should also check out these Crescent Roll Cream Cheese Danishes and these Cranberry Crescent Rolls. They’re both amazing recipes that take just minutes to prepare.
💓 Why We Love This Recipe
- Easy fall breakfast recipe when you need something you can pack up and take on the go.
- Great way to use up leftover pumpkin from previous recipes.
- Super fun and delicious recipe that even the kids will love helping you make.
- Pumpkin pie spice is added to the pumpkin puree to give the rolls amazing fall flavors.
🥄 Recommended Tools
- Pizza Cutter (or sharp knife)
- Cookie Sheet
- Large Mixing Bowl
- Whisk (or electric mixer)
- Measuring Cups
- Measuring Spoons
🛒 What’s Needed to Make Pumpkin Crescents
- Crescent roll dough
- Pumpkin puree
- Brown sugar
- Granulated sugar
- Pumpkin pie spice
- Egg yolks
- Vanilla extract
- Powdered sugar
How to Make Mini Pumpkin Pie Crescent Rolls
Pre heat oven to 375 degrees f. Line an ungreased baking sheet with parchment paper and set aside.
Step One: Make the Pumpkin Filling
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks. Keep mixing until well combined.
Step Two: Cut the Dough Triangles
- Roll 1 tube of crescent roll sheets out onto a large cutting board or mat
- Use a pizza cutter or knife to cut each crescent roll in half.
Tip: This is a really soft dough, so for easier assembling, separate all of the crescents before beginning to add the filling.
Step Three: Assemble the Rolls
- Add 1 tablespoon of the pumpkin pie mixture to each crescent roll triangle, smoothing the mixture around to cover the crescent roll dough. This isn’t a super thick filling so try not to over fill the dough triangles, so it won’t ooze out.
- Roll the crescents starting from the widest end.
- Place the rolled crescents onto the parchment paper.
- Repeat until all of the crescents have had filling added and been rolled.
Step Four: Bake and Enjoy
- Bake for 10-12 minutes until crescents begin to turn golden brown.
- Remove from the oven and cool completely. Before serving, dust the tops with powdered sugar.
Variations and Add-ins:
- Pumpkin: Not a fan of canned pumpkin? You can still make this the perfect fall dessert using canned sweet potato. Make sure you don’t confuse it with sweet potato pie filling.
- Nuts: I absolutely love the little bit of a delicious crunch nuts give pumpkin recipes. Over the thin layer of pumpkin pie mix that you have spread over the dough, you can add in some finely chopped toasted pecan or walnuts.
- Toppings: For an extra touch of decadence, you can add a cream cheese drizzle over the tops of the rolls. Just mix together 4 ounces of softened cream cheese with a couple tablespoon of powdered sugar. Add a few teaspoons of milk to thin it out to a good drizzling consistency.
- Flavor and spices: instead of dusting them with powdered sugar you can sprinkle them with cinnamon sugar mixture. In a small bowl take 2 tablespoons sugar and mix it with 1/2 tablespoon ground cinnamon. When the rolls have cooled for a few minutes, brush them with melted butter and top then with a generous sprinkle of the sugar mixture.
Can I Freeze These Pumpkin Rolls?
You sure can! There are two ways you can freeze this recipe, which comes in handy this time of year when you’re looking for as many ways to save time as you can.
Unbaked: Once you have spread the dough with the pumpkin filling, roll them up starting on the wide end. Place them on a baking sheet and stick them in the freezer just until they are frozen solid. Remove them and stick them in a plastic freezer bag and seal, squeezing out as much air as you can.
Place them back in the freezer for up to 4 months. To bake them, put them out of the freezer onto a greased cookie sheet and cover them with aluminum foil. Bake them on 350 until they appear thawed. Then remove the foil and finish baking until golden brown.
Baked: Allow the baked pumpkin crescent dinner rolls to cool completed until they are room temperature. Then just seal then up in a freezer bag, squeezing out access air.
They will stay fresh in the freezer for up to several months. To thaw, just stick them in the fridge overnight and reheat then in the oven or microwave until they are warm. ]
Can I Make These Pumpkin Pie Crescents in the Air Fryer?
If you don’t want to heat up the oven for just these rolls, you can make them in your air fryer or even a countertop toaster oven. To make them in the air fryer, just place them onto a greased air fryer basket. Cook them on 320 degrees F for about 5 minutes. You may have cook them another minute or two but start checking them after 5 minutes.
Want More Pumpkin Desserts?
- Pumpkin Lush
- Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin Cheesecake Dip
- Pumpkin Cheesecake
- Pumpkin Spice Donuts
Pumpkin Crescent Rolls
Ingredients
- 2 8 ct. 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 tsp. vanilla extract
- ¼ cup confectioner’s sugar
Instructions
- Preheat your oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks. Keep mixing until well combined.
- Roll 1 tube of crescent roll dough out onto a large cutting board or mat
- Use a pizza cutter or knife to cut each crescent roll in half. For easier assembling, separate all of the crescents before beginning to add the filling.
- Add 1 tbsp. Of the pumpkin mixture to each triangle, smoothing the mixture around to cover the crescent roll dough.
- Roll the crescents starting from the wider end.
- Place the rolled crescents onto the parchment paper.
- Repeat until all of the crescents have had filling added and been rolled.
- Bake for 10-12 minutes until crescents begin to turn golden brown.
- Remove from the oven and cool completely. Before serving, dust the tops with powdered sugar.
Nutrition
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