If you love pumpkin pie but want a quick and simple dessert, these pumpkin pie crescent rolls are the answer! Get pumpkin pie flavor with this simple recipe you can enjoy in about 30 minutes.
Warm, gooey pumpkin pie filling combines with flaky puff pastry for a combination that is a perfect sweet treat for cooler fall days. And if pies intimidate you, let me assure you, this recipe is a breeze.
There is no need to channel your inner Julia Child or dust off that ancient family recipe. We’re talking about a simple, foolproof recipe that even the busiest of us can whip up. My family practically inhaled these the last time I made them; yours will, too.
In this post, we’ll walk you through the step-by-step preparation of these delightful little treats. We’ll discuss the ingredients and the simple process of making this delicious recipe. And, of course, we’ll share my best tips and tricks to ensure your pumpkin pie rolls are the star of any gathering.
Are you looking for more tasty pumpkin recipes? Try my pumpkin dump cake, pumpkin chocolate chip cookies, or blueberry pumpkin bread.
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🎃Ingredient Notes
For exact amounts needed see the recipe card below
If you’re like me and tend to look at a recipe and think, “Hmm, what could I substitute here?” let’s chat about the ingredients of these Pumpkin Pie Crescent Rolls.
- Puff pastry: I know, the temptation to use that leftover pie crust or a can of crescent rolls from the fridge is real. But the puff pastry’s flakiness is what makes this recipe so special. You won’t regret sticking to puff pastry, I promise!
- Pumpkin purée: Be sure to drain your pumpkin purée. If you’re wondering how to do this, let me share my secret: Place the purée on top of a bunch of paper towels, then pat and push with other paper towels. Scoop it back into the bowl, and you won’t need to worry about soggy crescent rolls.
- Brown sugar
- Granulated sugar
- Vanilla extract
- Pumpkin pie spice: Or substitute cinnamon.
- Egg yolks
🥣How to Make Pumpkin Pie Crescent Rolls
Now, let’s get down to the fun part! Making these Pumpkin Pie Crescent Rolls is as easy as pie—pun intended.
- Start by preheating your oven to 375° and line a medium baking sheet with parchment paper or a silicone mat.
- Next, grab a medium bowl and mix your pumpkin purée, brown sugar, white sugar, vanilla extract, pumpkin pie spice, and egg yolks.
- Dust a flat surface with flour and gently unfold one sheet of puff pastry. Spread a thin layer of the pumpkin filling all over it.
- Cut the sheet of puff pastry in half along the wider side with a sharp knife or a pizza cutter. Then slice each rectangle diagonally to make 4 triangles.
- Roll each triangle into a crescent, starting from the thicker side. It’s like making tiny croissants but easier! Place the rolls on the prepared baking sheet. Repeat the steps with the other sheet of puff pastry.
- Optional step: If you’re feeling a bit fancy, mix an egg and a little bit of water and use a pastry brush to coat the tops of the crescents with egg wash before baking for a beautiful golden finish.
- Bake the crescents for 15 minutes or until they’re a little golden brown. You can also air fry them at 350 degrees F for 10 minutes.
🍴Serving Ideas
When I pull these golden, flaky pumpkin pie crescent rolls out of the oven, my family descends on the kitchen because they smell amazing. You can serve these beauties in a couple of delightful ways.
First, there’s the classic method: a dusting of powdered sugar. It’s a simple touch but adds a sweet finish that complements the spiced pumpkin filling beautifully. You can also make a simple glaze from powdered sugar and milk.
Or why not serve these pumpkin pie crescent rolls with whipped cream? The cool, creamy whip pairs perfectly with the warm, spicy pastry for a match made in heaven.
Or if you’re like my husband, who believes there’s no such thing as too much pumpkin, serve these rolls with a dollop of pumpkin butter. The rich, concentrated pumpkin flavor takes these rolls to a different level.
🥐How to Store
So, by some miracle, you have a few leftover pumpkin crescent rolls. I’m shocked, too, but they are easy to store! First, let them cool completely.
Once cooled, store them in an airtight container at room temperature. They’ll stay fresh for about two days. That’s if you can resist them for that long.
⭐Tips
Be sure to check out the step by step instructions
- Make sure you use pumpkin puree, not pumpkin pie filling.
- Make sure to completely thaw the puff pastry before making these rolls.
- To easily drain the pumpkin purée, dump it out on top of a bunch of paper towels, then pat and push with more paper towels. Scoop it back into the bowl, and you won’t need to worry about soggy crescent rolls.
- Keep an eye on your rolls towards the end of the baking time to ensure they don’t burn.
- Don’t overfill the crescent rolls or the filling will all squish out as you roll them up.
📝FAQ
Canned pumpkin puree is your best bet. It’s easy to use, consistent and saves you a lot of time. But remember – don’t confuse it with pumpkin pie filling, which has added sweeteners and spices.
Sure! I love to whip up a batch of these pumpkin pie crescent rolls the night before a big family gathering. They’re almost as delicious as the next day. Just make sure to store them in an airtight container to keep them fresh.
Yes. The rolls won’t be as flaky as if you use puff pastry, but they will be tasty. If you make them with crescent roll dough, they won’t keep as well as if you use puff pastry.
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Pumpkin Pie Crescent Rolls Recipe
Ingredients
- 17 ounces puff pastry 2 sheets, thawed
- 1 1/4 cups pumpkin purée drained, see notes
- 4 tablespoons brown sugar 1/4 cup
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice or cinnamon
- 2 egg yolks
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper.
- Add pumpkin purée, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and egg yolks to a medium-sized bowl and mix.1 1/4 cups pumpkin purée, 4 tablespoons brown sugar, 3 tablespoons sugar, 1 teaspoon vanilla extract, 1 1/2 teaspoon pumpkin pie spice, 2 egg yolks
- Lightly dust a flat surface with flour to set one sheet of puff pastry on and unfold it. Spread a thin layer of the pumpkin mixture all over the puff pastry.17 ounces puff pastry
- Using a pizza cutter or sharp knife cut the sheet in half on the wide side. Then slice each of the two rectangles diagonally to make 4 triangles.
- Roll each triangle into a crescent and place it on a baking sheet. Repeat the steps with the other sheet of puff pastry.
- Optional: Mix an egg and a little water together and brush the tops with the egg wash before placing it in the oven.
- Bake for 15 minutes or until they just turn golden brown.
- Serve and enjoy!
Notes
- These are best when fresh, but you can store them in an airtight container for 2-3 days on the counter.
- Dust with powdered sugar before serving, or add whipped cream.
- To drain the pumpkin purée, place it on paper towels and pat and push with other paper towels. Scoop back up and put in a bowl.
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Nutrition Information
Nutrition facts are estimates.
I love the idea of these, but I have one question. Recipe says it make 8 servings, but from what I can see from reading the recipe, it makes 8 mini crescents per sheet for a total of 16, so a serving is 2 rolls. Correct?
Thanks.
I baked these for 2 minutes longer than what the recipe calls for, but they were still quite pale on the tops. So I brouled them for a few minutes until they browned a little bit. They taste good, but the dough was much undercooked beneath the outwe layer even though I got a lot of the moisture out of the pumpkin. If I make these again I will bake for much longer until the tops really become golden brown. Good luck, everyone.
Don’t use paper towels! I save old dish towels for tasks like this. BTW, I use an organic pumpkin puree and have not found a need to drain it. Organic puff pastry is a winner as well and is not GMO.