Pumpkin Crescent Rolls
I am obsessed with these super simple but delicious pumpkin crescent rolls, and I am so excited to share! These would be perfect for Thanksgiving dinner, and while they do give us dessert vibes, I would probably serve these as a sweet little appetizer or even for Thanksgiving Day breakfast. These easy to make pumpkin pie crescents make a super easy fall breakfast recipe, if that’s up your alley, too!
Ingredients
- 2 (8 ct.) tubes of crescent roll dough
- 1 cup pumpkin puree
- 3 tbsp. Brown sugar
- 1 tbsp. Granulated sugar
- 1 tsp. Pumpkin pie spice
- 2 egg yolks
- 1 tsp. Vanilla
- ¼ cup powdered sugar
How to Make Pumpkin Crescent Rolls
Step 1: Preheat your oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
Step 2: You are going to make your own pumpkin pie mixture- 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 3: Roll 1 tube of crescent dough out onto a large cutting board or mat.
Step 4: 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 5: Add 1 tbsp. Of the pumpkin filling to each triangle, smoothing into a thin layer of pumpkin pie mix on each one.
Step 6: Roll the crescents starting from the wide end.
Step 7: Place the rolled crescents onto the parchment paper.
Step 8: Repeat until all of the crescents have had filling added and been rolled.
Step 9: Roll out your 2nd tube of crescent roll dough and repeat the whole process. Discard any leftover filling.
Step 10: Bake for 10-12 minutes until crescents begin to turn golden brown.
Step 11: Remove from the oven and allow the pumpkin crescent rolls to cool for about 10 minutes. Dust the tops with powdered sugar and serve immediately.
Whether you want to make this as an easy dessert, a delicious pumpkin snack, or a Fall season breakfast treat, you will love how these turn out.
If you like these mini pumpkin pie crescent rolls, you might also like these other recipes full of Fall flavors-
Our Pumpkin Chocolate Chip Bread is the perfect Fall sweet treat!
Your Thanksgiving dessert table won’t be complete without Pumpkin Earthquake Cake!
For a delicious no-bake dessert, try our No Bake Pumpkin Cheesecake.
These Pumpkin Patch Cupcakes are so cute, and the perfect Fall treat.
Pumpkin Crescent Rolls
Pumpkin Crescent Rolls - crescent rolls baked with delicious pumpkin pie filling!
Ingredients
- 2 (8 ct.) tubes of crescent roll dough
- 1 cup pumpkin puree
- 3 tbsp. Brown sugar
- 1 tbsp. Granulated sugar
- 1 tsp. Pumpkin pie spice
- 2 egg yolks
- 1 tsp. Vanilla
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
- You are going to make your own pumpkin pie mixture- 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 dough out onto a large cutting board or mat
- Use a pizza cutter or knife to cut each crescent roll in half.
- Add 1 tbsp. Of the pumpkin filling to each triangle, smoothing into a thin layer of pumpkin pie mix on each one.
- Roll the crescents starting from the wide end.
- Place the rolled crescents onto the parchment paper.
- Repeat until all of the crescents have had filling added and been rolled.
- Roll out your 2nd tube of crescent roll dough and repeat the whole process. Discard any leftover filling.
- Bake for 10-12 minutes until crescents begin to turn golden brown.
- Remove from the oven and allow the pumpkin crescent rolls to cool for about 10 minutes. Dust the tops with powdered sugar and serve immediately.
Nutrition Information:
Yield:
16Serving Size:
2 rollsAmount Per Serving: Calories: 320
Nutrition information isn’t always accurate.
