Pumpkin pie is my favorite Fall dessert. But let's be real, not everyone has the time to bake one from scratch. That’s why I turned to the best crescent roll recipes to whip up this yummy Pumpkin Pie Crescent Roll Recipe. It’s the perfect way to enjoy that pumpkin pie flavor without all the hassle!
How easy are they to make? Well, my kids helped with most of the process. Next time you are looking for a quick and easy dessert option, try these! Don't forget to check out this Pumpkin Bars Recipe for more pumpkin flavor!
Once my kids heard that I was making Pumpkin Pie Crescent Rolls, they just had to join in on the fun. They have been great helpers in the past when we have made Blackberry Crescent Rolls and Pizza Crescents. In fact, they knew exactly what they had to do: scoop the pumpkin filling and roll.
After the pumpkin crescents were rolled and shaped, my daughter sprinkled on some pumpkin pie spice. I would recommend supervision during this step as kids have a tendency to over sprinkle.
Now, these are ready to go in the oven. I find the best way to bake these pumpkin pie crescent rolls is to use a {affiliate link} toaster oven. They cook up pretty quickly and you are not heating up the entire house using the oven.
These will make your house smell divine. Seriously like you were baking a pumpkin pie all day long. Now you can stop here and have a yummy treat, but that is not how we roll. Oh no. We had to glaze this thing up and take it to the next level.
The glaze is so easy to make, you won't want to skip it. Try this and see why it is one of the easiest kids recipes around.
📖 Recipe
Pumpkin Pie Crescent Roll Recipe
Ingredients
- 8 crescent rolls
- ¾ cup pumpkin puree
- ⅛ cup packed brown sugar
- ⅛ cup white sugar
- Sprinkle of pumpkin pie spice
- ½ teaspoon cinnamon
- For the glaze:
- ½ cup powdered sugar
- 1 tablespoon water
Instructions
- Preheat oven or toaster oven to 375 degrees.
- Unroll crescent rolls from tube and separate into eight triangles.
- To create the pumpkin filling, mix the pumpkin puree with the cinnamon, white and brown sugar in a bowl.
- Place 1 tablespoon of the pumpkin mixture into the center of each crescent triangle.
- Roll up as you would a normal crescent, being careful to keep the filling inside the crescent roll.
- Pinch any open edges of the dough and form into a crescent shape.
- Sprinkle with pumpkin pie spice and place in a greased pan.
- Bake for 11-13 minutes, until the top turns golden brown.
- To make the glaze, mix the powdered sugar and water until it forms a runny glaze.
- Using a spoon, ladle the glaze on to the pumpkin pie crescents.
Video
Nutrition
FAQs For Pumpkin Crescent Rolls
I keep any leftovers in an airtight container at room temperature for up to two days, but they last a little longer in the fridge (about 4 days). If you want them warm again, just pop them in the microwave for about 10 seconds.
No worries! I’ve mixed cinnamon with a little nutmeg and ginger as a substitute before, and it works just fine. Use whatever you have on hand; this recipe is really forgiving.
For more crescent roll recipes check out:
Peanut Butter and Jelly Crescents
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