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This Pumpkin Crescent Roll Recipe is the perfect addition to your fall season baking line-up. Buttery crescent rolls are baked to golden perfection with a sweet brown sugar pumpkin filling. Loaded with all the fall flavors everyone loves, they make a delicious, sweet treat for breakfast or fun mini dessert bites for holiday gatherings!
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Mini Pumpkin Crescents
I love dessert recipes you can throw together quickly to make a wonderful, homemade treat and it doesn’t get much easier than pumpkin filled crescent rolls. In fact, the hardest part of this recipe is deciding whether you want to serve them for breakfast, dessert or sweet afternoon snack!
There’s no question that pumpkin recipes evoke all those fall season feelings. But with the availability of canned pumpkin all year around why wait until then to enjoy recipes like mouth-watering Pumpkin Spice Cake or these tasty little Harry Potter Pumpkin Pasties? They’re delicious any time of the year!
These cute mini pumpkin crescent rolls are so light and fluffy and incredibly easy to make, using refrigerated crescent rolls for the pastry. With just a few simple steps they’re ready in under in about 30 minutes, from prep to plate! What’s not to love about that?
💖 Why We Love This Recipe
- Quick, easy and delicious recipe that uses cans of crescent roll dough for the pastry.
- Great way to use up leftover pumpkin puree that you may have on hand.
- The pumpkin pie spice that is mixed in the with filling makes these the perfect fall dessert!
- These fluffy crescent rolls make an ideal portable treat to take to a fall party, potluck or Thanksgiving dinner.
🥄 Recommended Tools:
- Sheet Pan
- Pizza Cutter (or sharp knife)
- Large Bowl
- Whisk (or electric hand mixer)
- Measuring Cups
- Measuring Spoons
- Parchment Paper
🛒 What’s Needed for Pumpkin Crescent Rolls
- Crescent roll dough
- Canned pumpkin puree
- Brown sugar
- Granulated sugar
- Pumpkin pie spice
- Egg yolks
- Vanilla extract
- Powdered sugar
How to Make Pumpkin Pie Crescents:
Pre heat oven to 375 degrees f. Line an ungreased baking sheet with parchment paper and set aside.
Step 1: Roll 1 tube of crescent roll dough out onto a large cutting board or mat
Step 2: Use a pizza cutter or knife to cut each crescent roll in half.
Tip: For easier assembling, separate all of the crescents before beginning to add the filling.
Step 3: In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks.
Step 4: Continue mixing until well combined.
Step 5: Add 1 tablespoon of the pumpkin filling mixture to each crescent roll triangle. Spread the mixture over the crescent dough.
Step 6: Roll the crescents starting from the wide end. Place the rolled crescents onto the parchment paper. Now repeat the steps above with the second tube of crescent rolls.
Step 7. Bake for 10-12 minutes until crescents begin to turn golden brown.
Step 8: Remove from the oven and cool completely. Before serving, dust the tops with powdered sugar.
How to Store Baked Pumpkin Crescents
You can store leftovers in an airtight container right on your countertop for up to a couple of days, or in the fridge to 4-5 days.
Even though it’s a super easy recipe, having extras in the freezer makes a great last-minute snack. If you have some leftover, just allow them to completely cool and then wrap them in some plastic wrap. Then just drop them into a freezer safe bag and squeeze out as much air as possible to help prevent freezer burn. These should keep for up to several months.
To thaw, just place them in the fridge overnight. If you like to serve them warm, it only takes a few seconds in the microwave to heat them up
Pumpkin puree and pie filling are not the same thing. Pumpkin pie filling has spices and sweetener already added, which means the filling may cause your crescents to end up too heavy on a spice. Cooking them with plain pumpkin puree allows you to adjust the seasonings to your liking.
What Can I do with Leftover Pumpkin Puree?
I really hate for anything to go to waste. So many pumpkin recipes, like this one, only calls for one cup of puree. If you have any left over, here are some awesome ways to put it good use:
- Add about 1/2 cup to your Sloppy Joes mixture. The pumpkin really compliments the spicy flavors.
- Stir some into your favorite Greek yogurt and top it off with some granola for an easy fall breakfast recipe.
- You’ll add a whole new depth of flavor to your morning oatmeal with some pumpkin puree mixed in.
- Make a delicious pumpkin spice latte! You could even use some of the leftover filling from this recipe if you want a sweetened latte.
- Freeze for future uses. Just place the puree in a freezer save bag and flatten it out. It should stay fresh for several months in the freezer or until you’re ready to make your next favorite recipe.
Pumpkin Pie Croissants Variations and Add-ins
- Pumpkin cream cheese crescent rolls: Once the pumpkin crescent rolls have cooled to room temperature, you can add a drizzle of cream cheese icing over the top of each one. To do so, combine softened cream cheese and a little powdered sugar in a small bowl. Then add just enough milk to thin it out to drizzling consistency. They’ll taste just like little pumpkin cinnamon rolls.
- Pumpkin chocolate chip crescent rolls: Chocolate makes every taste great! If you want to add some chocolatey goodness to these rolls just sprinkle a few mini chocolate chips over the thin layer of pumpkin pie mix before rolling them up.
- Sweet potato crescent rolls: Not a fan of pumpkin? You can also use canned sweet puree. Just make sure you don’t mistake it for pie filling.
- Pumpkin nut crescent rolls: You can always add a bit of nutty crunch to this recipe by adding in finely chopped pecans or walnuts to the filling.
- Maple pumpkin crescent rolls: Add even more fall flavors with a hint of maple. You can use maple extract or a couple of teaspoons real maple syrup to the filling. Just add a little bit because you don’t want to make the filling runny.
- Cinnamon sugar topping: Add a little extra touch of sweetness to this recipe by brushing the tops of the rolls with a little melted butter. Then just sprinkle the tops with a sweet cinnamon sugar mixture.
Want More Fall Recipes?
- Pumpkin Cake Mix Cookies
- Candy Corn Fudge
- Pumpkin Roll Parfait
- Cranberry Orange Scones
- White Chocolate Cranberry Cookies
- Pumpkin Whoopie Pies
Pumpkin Pie Crescent Rolls Recipe
- Pre heat oven to 375 degrees f. Line an ungreased baking sheet with parchment paper and set aside.
- Roll 1 tube of crescent roll dough out onto a large cutting board or mat2 8 count crescent roll dough tubes
- Use a pizza cutter or knife to cut each crescent roll in half.
- In a large mixing bowl, whisk together pumpkin puree, sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolks.1 cup pumpkin puree, 3 tbsp brown sugar, 1 tbsp granulated sugar, 1 tsp pumpkin pie spice, 1 tsp vanilla extract, 2 egg yolks
- Keep mixing until well combined.
- Add 1 tablespoon of the pumpkin filling mixture to each crescent roll triangle, smoothing the mixture around to cover the crescent dough.
- Roll the crescents starting from the wide end, then place the rolled crescents onto the parchment paper. Repeat with the second tube of crescent rolls.
- 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.1/4 cup powdered sugar
- Pumpkin puree and pie filling are not the same thing. Pumpkin pie filling has spices and sweetener already added, so if you use pie filling, your crescents may end up too heavy on the spice
- You can store leftovers in an airtight container right on your countertop for up to a couple of days, or in the fridge to 4-5 days.