Description
Pumpkin Crescent Rolls are flaky, golden pastries filled with a sweet and spiced pumpkin mixture—an easy, cozy treat perfect for fall breakfasts, brunches, or desserts.
Ingredients
- 1 can refrigerated crescent roll dough (8-count)
- 1/2 cup canned pumpkin purée (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter (for brushing)
- Optional: 1/4 cup powdered sugar (for glaze or dusting)
- Optional: 1–2 teaspoons milk (for glaze)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla until smooth.
- Unroll crescent dough and separate into 8 triangles.
- Spoon about 1 tablespoon of pumpkin mixture onto the wide end of each triangle and spread slightly toward the middle.
- Roll each triangle from the wide end to the tip to form crescents. Place on the prepared baking sheet, tip side down.
- Brush tops with melted butter.
- Bake for 10–12 minutes, or until golden brown.
- Optional: Combine powdered sugar and milk to make a glaze. Drizzle over warm rolls or dust with powdered sugar.
- Serve warm and enjoy!
Notes
- Don’t overfill the dough to avoid leaking.
- Roll crescents tightly and pinch ends if needed for better seal.
- Glaze is optional but adds a sweet finish.
- Add-ins like chopped nuts or chocolate chips can be mixed into the filling.
- Use maple syrup instead of brown sugar for a richer fall flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 8g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
