Easy Pumpkin Pie Crescent Rolls
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All the flavors of pumpkin pie are inside these easy to make Pumpkin Pie Crescent Rolls that are topped with a delicious vanilla glaze.
Crescent roll recipes are the best, aren’t they? I mean you make a variety of delicious food with them. This raspberry cream cheese danish is perfect for breakfast or afternoon snack. Fill crescent rolls with white chocolate and raspberries for a quick sweet treat or a savory appetizer with this spinach and mozzarella cheese stuffed rolls. My favorite are these easy apple dumplings.
Well, they were my favorite until I made these pumpkin pie crescent rolls. I mean – pumpkin pie! I love pumpkin pie. It’s the perfect way to use up the leftover pumpkin after making pumpkin cranberry bread that I shared on Monday. This is #PumpkinWeek and I am loving all of the recipes I see when I follow that hashtag. You should too!
How to Make Pumpkin Pie Crescent Rolls
You’ll need a tube of crescent roll dough, pumpkin puree (not pumpkin pie filling), cream cheese and spices. Unroll the crescent dough and separate into 8 triangles. Set aside while you prepare the filling.
Making the Homemade Pumpkin Pie Filling
In a small bowl combine 1/2 cup pure pumpkin puree, 2 ounces of softened cream cheese, 1 teaspoon pumpkin pie spice, and 2 tablespoons of light brown sugar.
Assembling the pumpkin pie crescent rolls
Place one heaping tablespoon of filling onto the wide end of each crescent roll.
Roll up starting from the wide end and place on prepared baking sheet.
Bake for 10-12 minutes, or until lightly brown. Remove from oven and allow to cool slightly before adding the vanilla glaze.
Making the Vanilla Glaze
In a small bowl, combine 1/2 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla. Whisk until smooth. Drizzle over crescent rolls: using a fork to drizzle, or place glaze into a ziplock bag and snip off end to drizzle. Allow to set a few minutes and then serve warm.
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Easy Pumpkin Pie Crescent Rolls
Ingredients
For the rolls:
- 1 roll refrigerated crescent rolls
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 ounces softened cream cheese
- 1 teaspoon pumpkin pie spice
- 2 tablespoons light brown sugar
For the vanilla glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees and lightly spray a baking sheet with nonstick spray
- Unroll the crescent dough and separate into 8 triangles. Set aside while you prepare the filling.
- In a small bowl combine 1/2 cup pure pumpkin puree, 2 ounces of softened cream cheese, 1 teaspoon pumpkin pie spice, and 2 tablespoons of light brown sugar.
- Place one heaping tablespoon of filling onto the wide end of each crescent roll.
- Roll up starting from the wide end and place on prepared baking sheet.
- Bake for 10-12 minutes, or until lightly brown. Remove from oven and allow to cool slightly before adding the vanilla glaze.
Making the Vanilla Glaze
- In a small bowl, combine 1/2 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla. Whisk until smooth. Drizzle over crescent rolls: using a fork to drizzle, or place glaze into a ziplock bag and snip off end to drizzle. Allow to set a few minutes and then serve warm.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wednesday’s recipes for #PumpkinWeek:
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Drink Recipes
- Disney Pumpkin Milkshakes by Simply Inspired Meals
- Iced Pumpkin Spiced Latte by April Golightly
- Pumpkin Spice Chai Tea Smoothies by Our Good Life
- Pumpkin Spice Syrup by Caroline’s Cooking
Breakfast and Baked Goods
- Spiced Pumpkin Donut Holes by Hezzi-D’s Books and Cooks
- Crockpot Pumpkin Oatmeal by Veggies First Then Dessert
- Keto Pumpkin Muffins by Keto Basic AF
Savory Recipes
- Healthy Harvest Pumpkin Mac and Cheese by Our Sutton Place
- Fresh Pumpkin Pizza by Palatable Pastime
- Pumpkin Stufffed Shells by A Day in the Life on the Farm
- Pumpkin Stuffing by Cindy’s Recipes and Writings
Dessert Recipes
- Easy Pumpkin Pie Crescent Rolls by Blogghetti
- Pumpkin Cheesecake Dip by The Freshman Cook
- Pumpkin Cream Cheese Bars by Making Miracles
- Pumpkin Empanadas by A Kitchen Hoor’s Adventures
- Pumpkin Impossible Pie by Shockingly Delicious
- Pumpkin Marshmallows by The Redhead Baker
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Enjoy!
What a great way to make a special grab and go breakfast. Thanks for sharing.
This is such a perfect treat! Love the mini size.
I am loving this easy and delicious treat. So easy with the crescent rolls. The icing is the perfect topper.
looks amazing and perfect for fall!
The simplicity and flavors in these pumpkin pie rolls makes these irresistible! I can’t wait to try them. The hubs will be home for Thanksgiving for the first time in FOREVER!