Oh my goodness, are you ready for fall baking that takes approximately zero effort? Because I’ve got the ultimate shortcut for you. When that craving for warm spices hits but you just *cannot* deal with making a full pie crust or waiting two hours for dough to rise, these Pumpkin Pie Crescent Rolls come to the rescue! Seriously, these little babies are my rainy-day secret weapon when I need that classic pumpkin flavor in under 30 minutes.
I started making these a few years ago when my fridge was practically empty except for some leftover crescent dough and a lone can of pumpkin. It turned out to be one of the best happy accidents in my kitchen! They’re flaky, they’re gooey inside, and they taste exactly like your favorite slice of Thanksgiving pie, but wrapped up in buttery pastry. You are going to want to bookmark this one right now. I promise, these easy pastries are better than any store-bought treat you can grab! If you love this kind of speed baking, you should definitely check out my guide on easy and delicious chocolate chip cookies, too!
Why You Will Love These Easy Pumpkin Pie Crescent Rolls
Honestly, what’s not to love here? These rolls nail that cozy autumn feeling without making you work for it. It’s just so satisfying!
- They are unbelievably fast—we are talking under 25 minutes total time!
- You only need a handful of simple ingredients, most of which you probably already have.
- Hello, perfect flaky texture from the crescent dough! It’s the best shortcut.
- They taste exactly like pumpkin pie but are portable and much less messy.
If you want another lightning-fast dessert that delivers big flavor, you have to see my tips for easy-to-make dump cakes next!
Ingredients for Perfect Pumpkin Pie Crescent Rolls
Okay, the ingredient list for these beauties is why they are my absolute favorite emergency recipe! It’s almost impossible to mess up because there are so few things standing between you and warmth. But you have to follow my one main rule here, trust me on this.
You’ll need just six real components for the actual rolls:
- One can (8 ounces) of refrigerated crescent roll dough. Don’t try to get fancy here; the standard kind works perfectly.
- A half cup of pure canned pumpkin puree. And listen, this is critical: use the puree, NOT the pre-spiced pumpkin pie filling. That filling is way too sweet and runny for this filling!
- A quarter cup of packed brown sugar. Gotta have that molasses flavor!
- A half teaspoon of pumpkin pie spice. If you have to use cinnamon, nutmeg, and ginger separately, go for it, but the blend is faster.
- A quarter teaspoon of vanilla extract—it just rounds out all those spices so nicely.
- One single egg, beaten up separately for the egg wash. Don’t skip the wash; it’s the secret to that shiny, perfect golden top.
If you want even more inspiration for streamlining your cooking, check out how I make a homemade cream of mushroom soup mix! It cuts down on sodium and tastes so much fresher.
Essential Equipment for Making Pumpkin Pie Crescent Rolls
You don’t need a full bakery setup for this, thank goodness! Just grab a couple of simple things from your drawer. Having everything ready beforehand makes the assembly process fly by. You’ll want a baking sheet, of course, and parchment paper is my best friend so clean-up is zero fuss. Grab a small bowl for mixing the filling and another little dish for that egg wash. If you’re looking for more ways to make kitchen tasks easier, you have to see my trick for air fryer baked potatoes—it’s a game-changer!
Step-by-Step Instructions for Pumpkin Pie Crescent Rolls
This is where the magic happens, and honestly, it moves so quickly you might blink and miss it! Just take your time during the filling assembly, and you’ll be fine. Before you even think about cracking an egg, get that oven going. If you want these rolls to come out perfectly flaky and cooked through, preheating is crucial. We want a hot environment right away!
If you’re looking for more fast recipes, I’ve got a fantastic homemade wonton soup guide that feels complex but is dead simple to throw together.
Preparing the Oven and Filling for Pumpkin Pie Crescent Rolls
First things first: turn your oven to 375 degrees Fahrenheit. I always line my baking sheet with parchment paper right away—it saves me scrubbing later, which is a win in my book! While that’s warming up, grab your small bowl. In there, softly mix the pumpkin puree, brown sugar, spice, and that touch of vanilla until it looks like a uniform, lovely, autumnal paste. Remember, always use *pure* pumpkin puree; that other stuff is already sweetened and will make your filling way too loose!
Assembling and Baking Your Pumpkin Pie Crescent Rolls
Now, unravel your crescent dough and separate those little triangles on your counter. Try not to stretch them too much, or they get thin and tear! On the wide end of each piece, spoon just about one teaspoon of that gorgeous pumpkin mix. Don’t overfill, or it just squishes out everywhere—that was my first mistake!
Roll them up tightly, starting at the wide side and moving toward the point. Seal the seam underneath and place them on your prepared pan. Give them a quick, light brush with that beaten egg—that’s your ticket to a beautiful golden shine! Pop them into the hot oven for 12 to 15 minutes. You are looking for them to be puffed up and deeply golden brown. Let them cool just a little bit before you grab one!
Tips for Making the Best Pumpkin Pie Crescent Rolls
Even though this recipe is super simple, there are just a couple of little things I’ve learned over the years to make sure your crescent rolls come out bakery-worthy. The dough can sometimes be really sticky, especially if your kitchen is warm, so here’s my trick:
If that dough is fighting you and sticking to your fingers, don’t panic and add extra flour! Just pop the whole tube back in the fridge for five minutes. Seriously, five minutes is all it takes for the butter to firm up slightly, and suddenly, those triangles are cooperating again. Another thing I learned the hard way is about the filling—don’t be greedy! I once put almost a tablespoon on one roll, and when it baked, the filling just exploded out the back, leaving me with a sad, empty pastry boat.
Stick to just one teaspoon, and make sure the seal is tight. That sealed edge underneath is what keeps all that spiced goodness trapped inside while it bakes to gooey perfection. For more secrets on getting fantastic flavor into simple meals, you have to see my guide on how to make divine steak—it’s all about technique!
Variations on Pumpkin Pie Crescent Rolls
Now that you’ve mastered the basic, foolproof version, you can absolutely have some fun with these! They are such a great base for playing around with your favorite fall flavors. You don’t want to change the core moisture content, but switching the topping or adding a tiny crunch is easy.
If you want something a little crunchier, stir about two tablespoons of finely chopped pecans or walnuts right into the pumpkin filling mixture before you spoon it onto the dough. They bake up perfectly toasted! Another fun swap is skipping the egg wash entirely. Instead, mix two tablespoons of white sugar with a half teaspoon of cinnamon and sprinkle that right over the top before baking. It gives you this lovely, crackly sweet crust instead of the shiny one. If you like playing with sweet dips, you have to try my recipe for chocolate chip cookie dough dip!
Serving Suggestions for Pumpkin Pie Crescent Rolls
These little rolls are fantastic all by themselves, still warm from the oven, but they really shine when you pair them up with something comforting. My absolute favorite way to serve them is alongside a fresh, piping hot mug of coffee—the spices and the rich coffee are just heaven together! A simple cup of black tea works beautifully too.
If you want to dress them up a little for guests, I sometimes whip up a quick, thin glaze. Just mix a half cup of powdered sugar with a splash of milk or orange juice until it drizzles nicely. A little drizzle over the top makes them look special! For another great pairing, try my recipe for a classic Orange Julius—that bright citrus cuts through the richness wonderfully.
Storage and Make-Ahead Tips for Pumpkin Pie Crescent Rolls
I know sometimes we cook ahead, especially with holiday baking taking over the kitchen! The good news is these rolls travel well, but you have to store them right to keep that crescent dough flaky. Don’t leave them out uncovered for too long, or they dry right out.
If you have leftovers, just let them cool completely first. Then, pop them into an airtight container. They stay perfectly fine on the counter for about two days. If you need them to last longer, move that container to the fridge. Seriously though, they are always gone in about 24 hours in my house!
If you want to prep them the night before, you can absolutely assemble the Pumpkin Pie Crescent Rolls, place them seam-side down on the baking sheet, cover them loosely with plastic wrap, and put the whole tray in the fridge. The next morning, just pull them out about 20 minutes before baking so they warm up slightly, brush with the egg wash, and bake! If you’re into making things ahead, you should look at my easy version of Japanese clear soup—it’s perfect for meal prepping!
Frequently Asked Questions About Pumpkin Pie Crescent Rolls
I always get questions when I bring these to gatherings because people can’t believe how easy they are! Here are a few things I hear most often about baking these little bites of fall heaven. If you need something more substantial for dinner later, check out my post on easy beef casseroles for the weekend!
Can I use pumpkin pie filling instead of puree in these Pumpkin Pie Crescent Rolls?
Oh, please resist that urge! The recipe specifically calls for pure pumpkin puree, and here’s why: pumpkin pie filling comes already loaded with sugar, extra spices, and sometimes even thickenings. If you use the filling, your little rolls will likely end up way too sweet, watery, and they might leak out everywhere because the texture isn’t right for our small filling amount. Stick to the plain puree for that nice, thick, spiced filling we want!
How do I reheat leftover Pumpkin Pie Crescent Rolls?
If you manage to have leftovers (which is rare in my house!), you definitely don’t want to use the microwave if you want to save that flaky texture. The microwave turns the crescent dough instantly soft and chewy in a bad way. My favorite method is popping them back on a baking sheet in a 350-degree oven for about 5 minutes. If you have an air fryer, even better—325 degrees for 3 minutes usually crisps them right back up!
What is the best way to get a shiny top on my Pumpkin Pie Crescent Rolls?
That beautiful glaze you see isn’t magic; it’s just simple physics and one egg! It’s all about that egg wash. You just take that one beaten egg and whisk it really well. Then, take a pastry brush—or honestly, just use the back of a spoon in a pinch—and brush a very thin, even layer over the dough before it goes into the oven. It sets up in that dry heat and gives you that gorgeous, professional-looking shine on your finished pastry!
Nutritional Estimates for Pumpkin Pie Crescent Rolls
Now, I never bake these by counting calories—they are a treat, after all! But I know some of you like to keep track, so I put together a little breakdown based on the ingredients we use. Remember, since we are using store-bought dough, these are just estimates, so take them with a grain of salt! For the full scoop on how sweetness compares across different foods, you should check out my thoughts on the surprising sugar content of fruits.
Per one roll, you’re looking at roughly:
- Calories: 150
- Fat: 7g
- Carbohydrates: 19g
- Protein: 3g
- Sugar: 8g
It’s a good little snack size for a sweet indulgence that doesn’t feel too heavy after dinner!
Share Your Thoughts on These Pumpkin Pie Crescent Rolls
That’s it! You are now officially equipped to bake the easiest, coziest fall treat that exists. Seriously, I hope these little Pumpkin Pie Crescent Rolls become a staple in your autumn rotation like they are in mine!
I want to hear from you! Were these baked for a cozy weeknight treat, or did you manage to sneak them onto the Thanksgiving dessert table? Head down to the comments section below and tell me how they turned out for you. Did you stick to the simple dusting of powdered sugar, or did you jazz them up with pecans?
If you made a batch, please take a quick photo! Tag me on social media so I can see your gorgeous golden rolls. Seeing your bakes genuinely makes my day and keeps me inspired to share more of our family favorites.
And hey, if you tried these and they blew your socks off, could you take a second to leave a quick star rating? It helps other bakers find the recipe! If you’re already looking for your next impressive-but-simple bake, you absolutely must try my recipe for a delightful homemade cheese pie!
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Pumpkin Pie Crescent Rolls
- Total Time: 25 min
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Simple crescent rolls filled with pumpkin pie flavor.
Ingredients
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree
- 1/4 cup packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until combined.
- Unroll the crescent roll dough onto a clean surface. Separate the dough into triangles.
- Spoon about one teaspoon of the pumpkin mixture onto the wide end of each triangle.
- Roll the dough up tightly from the wide end to the point. Place the rolls seam-side down on the prepared baking sheet.
- Brush the tops of the rolls lightly with the beaten egg.
- Bake for 12 to 15 minutes, or until the rolls are golden brown.
- Let the rolls cool slightly before serving.
Notes
- You can dust the cooled rolls with powdered sugar if desired.
- Use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8
- Sodium: 180
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: pumpkin pie, crescent rolls, dessert, easy pastry, fall baking