Go Back
platter with pumpkin pie crescents
Print Recipe
No ratings yet

Easy Pumpkin Pie Crescent Rolls

All the flavors of pumpkin pie are inside these easy to make Pumpkin Pie Crescent Rolls that are topped with a delicious vanilla glaze.


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


  • 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.