Pumpkin Crescent Rolls
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There’s just something about the scent of pumpkin spice baking in the oven that makes the whole house feel cozy! These easy Pumpkin Crescent Rolls are one of my favorite quick fall treats.
These quick pumpkin treats start with a can of crescent roll dough and are filled with a creamy, pumpkin-spice filling that tastes like a mini pumpkin pie wrapped in a flaky, buttery crust and they are ready in about 20 minutes.
As a productivity manager, I am all about quick desserts and this easy fall recipe is a keeper. My kids used to help make these when they were younger.
These are perfect for coffee, tea time or as a Thanksgiving dessert.
Why You’ll Love This Recipe
- Quick & easy — ready in under 20 minutes
- Uses simple ingredients (hello, crescent rolls!)
- Great for fall breakfasts, snacks, or desserts
- Kid-friendly and crowd-pleasing
- Perfect make-ahead treat for Thanksgiving
Ingredients
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- pumpkin puree
- brown sugar
- granulated sugar
- egg yolks
- pumpkin pie spice
- refrigerated crescent rolls (16 total rolls)
- Icing:
- powdered sugar
- heavy cream
How to Make Pumpkin Crescent Rolls
Step by Step Instructions – full details in recipe card.
Step 1 – Preheat oven to 375°F and line a baking sheet. Mix pumpkin purée, brown sugar, pumpkin spice, and vanilla.
Step 2 – Unroll crescent dough triangles and spoon pumpkin filling onto each.
Step 3 – Roll from wide end to tip and place on the sheet.
Step 4 – Bake 10–12 minutes or until golden.
Step 5 – In a separate bowl, prepare icing
Step 6 – Cool rolls slightly and drizzle with icing.
Storage & Reheating
- Store this pumpkin crescent roll dessert in airtight container up to 3 days.
- Reheat in the microwave for 10–15 seconds.
- Freeze baked rolls up to 2 months. Be sure to thaw overnight in fridge before reheating.
More Super Easy Pumpkin Recipes
- Pumpkin Chocolate Chip Muffins
- Pumpkin Brownies
- Pumpkin Cream Cheese Bread
- Pumpkin Spice Mix (for homemade spice blend)
Pumpkin Crescent Rolls
Ingredients
- Ingredients:
- 1 cup pumpkin puree
- ¼ cup brown sugar packed
- 3 tablespoons granulated sugar
- 2 egg yolks
- 2 teaspoons pumpkin pie spice
- 2 tubes refrigerated crescent rolls 16 total rolls
- Frosting:
- ½ cup powdered sugar
- 1-2 tablespoons heavy cream
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375F. Prepare two baking sheets by covering with parchment paper; set aside.
- In a medium mixing bowl, mix together the pumpkin puree, brown sugar, granulated sugar, 2 egg yolks, and pumpkin pie spice until well combined.
- Open the tubes of crescent roll dough and separate each triangle. Scoop about 1-2 tablespoons of the mixture onto the side end of each crescent roll triangle, then use a spoon to spread about 2/3 of the way up toward the point of the triangle (but do not spread all the way to the point). Roll the crescent rolls up starting at the wide end and moving to the point.
- Place the filled crescent rolls onto the prepared baking sheets, leaving at least 1-inch of space between each roll.
- Bake the crescent rolls at 375F for 10-12 minutes until golden brown.
- Remove the rolls from the oven and transfer to wire cooling racks. Cool at room temperature for 10 minutes.
- In a small bowl, whisk together the ingredients for the frosting. Start with 1 tablespoon of the heavy cream and add more if needed until the frosting is just thin enough to drizzle.
- Use a spoon to drizzle the frosting over the rolls.
Notes
Be sure to pure pumpkin puree and not pumpkin pie filling.
The rolls keep best in the refrigerator for up to five days.
Nutrition
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These were so easy to make for a quick dessert.