Hi, I’m Michonne from Cook Joy Recipes! Fall is one of my favorite times of the year because it brings all the warm spices, cozy baking, and pumpkin-filled treats into my kitchen. One of the easiest and most delicious treats I love making during this season is Pumpkin Pie Crescent Rolls. They’re buttery, flaky, filled with spiced pumpkin goodness, and taste just like a shortcut pumpkin pie wrapped in pastry.
These rolls are perfect when you want something festive but don’t have time to make a full pie from scratch. With just a few ingredients and minimal prep time, you’ll have a dessert or snack that looks impressive but couldn’t be simpler to whip up. Whether for Thanksgiving breakfast, a fall party, or a cozy afternoon snack, these rolls are always a hit.
Why You’ll Love Pumpkin Pie Crescent Rolls
- Quick and easy – Ready in under 30 minutes with store-bought crescent dough.
- Pumpkin pie flavor – All the cozy spices of pumpkin pie in handheld form.
- Family-friendly – Kids and adults alike can’t resist them.
- Perfect for gatherings – Great for holidays, brunch, or coffee with friends.
- Customizable – Add glaze, powdered sugar, or even cream cheese drizzle.
Key Ingredients
- Crescent roll dough – Store-bought refrigerated dough for convenience.
- Pumpkin puree – The star of the filling.
- Brown sugar & granulated sugar – Sweetens the filling.
- Pumpkin pie spice – Brings all the cozy flavors of fall.
- Vanilla extract – Enhances the flavor.
- Optional toppings – Glaze, cream cheese drizzle, or powdered sugar.
How to Make Pumpkin Pie Crescent Rolls
- Preheat oven – Set to 375°F and line a baking sheet with parchment paper.
- Prepare the filling – Mix pumpkin puree, sugars, pumpkin pie spice, and vanilla until smooth.
- Fill the crescents – Unroll the dough, place a spoonful of filling at the wide end, then roll up.
- Bake – Arrange on the baking sheet and bake for 10–12 minutes until golden brown.
- Cool slightly – Let them rest a few minutes before serving.
- Add finishing touches – Dust with powdered sugar or drizzle with glaze for extra sweetness.
Tips for the Best Pumpkin Pie Crescent Rolls
- Don’t overfill – Too much filling will cause spills.
- Seal the edges – Pinch seams lightly to keep filling inside.
- Bake until golden – This ensures flaky, crisp crescents.
- Serve warm – They taste best straight out of the oven.
- Add a glaze – Mix powdered sugar and milk for a simple drizzle.
What to Serve With Pumpkin Pie Crescent Rolls
- A hot cup of coffee or tea for a cozy breakfast.
- A side of vanilla ice cream for dessert.
- As part of a holiday brunch spread alongside fruit and egg dishes.
- With a drizzle of maple syrup or cream cheese glaze for extra indulgence.
Storage and Freezing
- Room temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keeps fresh for up to 4 days. Reheat before serving.
- Freezer – Freeze baked rolls for up to 1 month. Reheat in the oven to crisp them back up.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Just be sure it’s well-drained so the filling isn’t watery.
Do I need to pre-bake the dough?
No, the crescent dough bakes perfectly with the filling inside.
Can I add cream cheese to the filling?
Absolutely, it makes them richer and creamier.
Can I make these ahead of time?
Yes, assemble the rolls and refrigerate unbaked for up to 24 hours before baking.
More Pumpkin Recipes You’ll Love
Pumpkin Cream Cheese Bread
Pumpkin Cinnamon Rolls
Pumpkin Gooey Butter Cake
Pumpkin Spice No Bake Cookies
Conclusion
If you’re looking for a quick and festive treat, these Pumpkin Pie Crescent Rolls are the answer. With their flaky pastry, sweet pumpkin filling, and warm spices, they’re the perfect blend of convenience and homemade flavor. Serve them for breakfast, dessert, or as part of your holiday spread, and watch them disappear fast!
So grab a can of pumpkin, a roll of crescent dough, and in less than 30 minutes, you’ll have a cozy, fall-inspired treat that tastes like pure comfort.
Pumpkin Pie Crescent Rolls
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Stir in pumpkin puree and pumpkin pie spice.
- Unroll crescent dough and separate into 8 rectangles. Press seams together.
- Spoon filling onto center of each rectangle. Fold dough over filling and pinch edges to seal, shaping into a ball.
- Use kitchen string to tie each ball loosely in cross-sections to resemble a pumpkin shape.
- Brush each dough ball with egg wash. Place on prepared baking sheet.
- Bake for 13–15 minutes, until golden brown. Remove string and insert pretzel stick in center for stem.