Embrace the flavors of fall with these Pumpkin Pie Crescent Rolls, a delightful blend of flaky crescent roll dough and a spiced pumpkin filling. This quick and easy recipe is perfect for a sweet snack or dessert that brings the warmth of autumn right to your table.
Ingredients:
1 can (8 oz) refrigerated crescent rolls
1/2 cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon vanilla extract
Optional: powdered sugar for dusting
Directions:
Preheat Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to ensure the rolls don’t stick.
Prepare Pumpkin Filling: In a small bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, and vanilla extract. Mix until all the ingredients are well blended.
Assemble Crescent Rolls:
Unroll the crescent roll dough and separate it into 8 triangles.
Place a heaping teaspoon of the pumpkin mixture at the wider end of each triangle.
Carefully roll each triangle from the wide end toward the point, tucking in the edges to prevent any filling from escaping.
Bake: Arrange the rolls on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown and cooked through.
Cool and Serve: Let the rolls cool slightly on the baking sheet before transferring them to a wire rack. For an extra touch of sweetness, dust with powdered sugar before serving if desired.
Serving Tips:
Warm or Room Temperature: These rolls are delightful both warm and at room temperature. For the best flavor, enjoy them slightly warmed.
Accompaniments: Serve with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of cinnamon sugar for an extra special treat.
Garnishing: Dust with powdered sugar just before serving to add a touch of sweetness and a festive look.
Storage Tips:
At Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but they’ll remain tasty for a short period.
In the Refrigerator: For longer storage, refrigerate the rolls in an airtight container for up to 1 week. Reheat in the oven for a few minutes to restore their flaky texture.
Freezing: Freeze rolls for up to 2 months. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. To reheat, bake from frozen at 350°F (175°C) for 10-12 minutes or until heated through.
Related Recipes:
FAQs:
Can I use homemade crescent roll dough instead of store-bought?
Yes, you can use homemade crescent roll dough if you prefer. Just ensure it’s rolled out into triangles similar to the store-bought dough. Follow the same assembly and baking instructions for the best results.
Can I make the pumpkin filling in advance?
Absolutely! You can prepare the pumpkin filling up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, simply assemble the rolls as directed.
How can I make these rolls dairy-free?
To make these rolls dairy-free, use a dairy-free crescent roll dough and substitute any dairy-based ingredients in the filling with dairy-free alternatives. For instance, use a dairy-free butter or oil in place of any butter and ensure that the pumpkin puree is free from added dairy.
What can I do if the filling leaks out during baking?
If some filling leaks out during baking, don’t worry! You can gently push it back into the rolls with a spoon before serving. To prevent leakage, ensure that the edges of the crescent roll dough are tightly sealed and that you’re not overstuffing each roll.
Conclusion:
These Pumpkin Pie Crescent Rolls offer an easy way to enjoy the flavors of pumpkin pie without the hassle of making a full pie. With their quick prep time and irresistible taste, they’re sure to become a favorite in your fall baking rotation. Enjoy the taste of autumn with every bite!
📖 Recipe:
Print
Pumpkin Pie Crescent Rolls
- Total Time: 22 minutes
- Yield: 8 rolls
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these Pumpkin Pie Crescent Rolls. Featuring a buttery, flaky exterior and a sweet, spiced pumpkin filling, these rolls are a perfect quick and easy treat for any autumn occasion. With just a few ingredients and simple steps, you can enjoy a delightful dessert or snack that’s both delicious and festive.
Ingredients
1 can (8 oz) refrigerated crescent rolls
1/2 cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon vanilla extract
Optional: powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Pumpkin Filling: In a small bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, ginger, and vanilla extract until well combined.
- Assemble Crescent Rolls:
- Unroll the crescent roll dough and separate it into 8 triangles.
- Place a heaping teaspoon of the pumpkin mixture at the wide end of each triangle.
- Roll up each triangle from the wide end toward the point, tucking in the edges to prevent filling from leaking out.
- Bake: Place the rolls on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
- Cool and Serve: Let the rolls cool slightly on the baking sheet before transferring to a wire rack. Dust with powdered sugar if desired before serving.
Notes
For extra flakiness, handle the crescent dough gently.
Adjust the spices according to your taste preferences.
Store leftovers in an airtight container. They are best enjoyed fresh but can be refrigerated or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 rolls
- Calories: 150 kcal
Keywords: Pumpkin Pie Crescent Rolls, fall dessert, easy pumpkin rolls, crescent roll recipe, autumn treats
