This Pumpkin Crescent Rolls recipe turns a tube of refrigerated dough into a warm, spiced fall treat in under 30 minutes.
Soft, buttery crescent dough gets wrapped around a spiced pumpkin filling, baked until golden, then finished with a simple sweet glaze.
It tastes like pumpkin pie, minus the pie crust and the long wait.
I make these on busy weeknights when I want something that feels like fall but doesn’t require turning on the stand mixer for an hour.
They also show up on my Thanksgiving breakfast table right alongside my Caramel Apple Cinnamon Roll Lasagna most years, since both come together fast and disappear even faster.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 13 minutes |
| Total Time | 28 minutes |
| Servings | 16 rolls (8 servings) |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Crescent Rolls Recipe
These little rolls hit that sweet spot between “impressive enough for company” and “easy enough for a Tuesday.”
They use pantry staples you probably already have on hand once pumpkin season rolls around.
- Ready from start to finish in under 30 minutes, with almost all of that time hands off in the oven
- Uses only one bowl for the filling and one bowl for the glaze, so cleanup is quick
- Tastes like a bite of pumpkin pie wrapped in a soft, flaky pastry shell
- Easy to double for a crowd or halve for a smaller batch
- A fun, low-stress recipe to make with kids since the rolling and filling steps are simple
If you like the idea of stuffed breakfast pastries, you might also enjoy: Peach Cinnamon Rolls Recipe
Ingredients
You only need a short list of ingredients for these, and most of it is likely already in your kitchen.
The full measurements are below, but here is everything you will need to gather.
- 2 tubes (8 count each) refrigerated crescent roll dough
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 cup powdered sugar (for the glaze)
- 2 to 3 tablespoons milk (for the glaze)
- 1/4 teaspoon ground cinnamon (for the glaze, optional)
This filling technique also worked its way into my Cinnamon Roll Peach Cobbler Recipe, if you want to see the same idea applied to a different fruit filling.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make the process smoother and help the rolls bake evenly.
- Rimmed half sheet baking pan
- Silicone baking mat or parchment paper
- Medium glass mixing bowl
- Whisk or hand mixer
- Small offset spatula or butter knife, for spreading the filling
- Pastry brush, if you plan to add an egg wash
- Wire cooling rack
Read Also: Cinnamon Roll Frosting Without Cream Cheese
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make crescent roll pastries, based on what has actually made a difference in my own kitchen.
1. Silicone Baking Mat
A good silicone mat keeps the bottoms of the rolls from getting too dark or sticking, and it saves you from going through a roll of parchment paper every time you bake.
It also makes cleanup nearly effortless since any filling that leaks out wipes right off.
2. Half Sheet Baking Pan
A sturdy, rimmed half sheet pan heats evenly, which matters a lot for a quick bake like this one where a few extra minutes can mean the difference between golden and overdone.
I like having at least two on hand for double batches.
3. Pumpkin Pie Spice
A good pre-mixed pumpkin pie spice saves you from measuring out four or five separate spices, and it keeps the flavor consistent every time you make these.
I like having a jar of it on hand all fall, since it also works in coffee, oatmeal, and quick breads.
4. Pastry Brush
A silicone pastry brush makes quick work of an egg wash or melted butter finish, and unlike bristle brushes, it does not shed and it cleans up in seconds.
It is a small tool, but it makes the rolls look bakery-shiny with almost no extra effort.
Another favorite: Crescent Roll Breakfast Casserole
Step-by-Step Instructions: How to Make Pumpkin Crescent Rolls
Follow these steps closely and you will have a tray of golden, filled rolls ready before you know it.
Each step is broken down so even a first-time baker can follow along without any guesswork.
1. Preheat the Oven and Prep Your Pan
- Preheat your oven to 375 degrees Fahrenheit and let it fully come up to temperature before baking.
- Line a half sheet baking pan with a silicone baking mat or a sheet of parchment paper.
- Set the pan aside on the counter so it is ready as soon as your rolls are shaped.
2. Make the Pumpkin Filling
- In a medium mixing bowl, add the softened cream cheese and beat it with a whisk or hand mixer until smooth, with no lumps remaining.
- Add the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and egg yolk to the bowl.
- Whisk everything together until the mixture is fully combined, smooth, and a warm orange color throughout.
- Set the filling aside while you prepare the dough.
3. Unroll and Separate the Crescent Dough
- Open one tube of crescent roll dough and gently unroll it onto a clean, lightly floured surface.
- Use the perforated lines to separate the dough into individual triangles, being careful not to tear the dough.
- Repeat with the second tube of dough so you have 16 triangles total laid out in front of you.
4. Fill Each Triangle
- Spoon about one tablespoon of the pumpkin filling onto the wide end of each dough triangle.
- Use a small offset spatula or the back of a spoon to spread the filling slightly, leaving a small border around the edges so it does not squeeze out while rolling.
- Avoid overfilling, since a thin, even layer rolls up more neatly than a thick one.
5. Roll and Shape the Crescents
- Starting at the wide end of each triangle, roll the dough up toward the pointed tip, keeping the filling tucked inside as you go.
- Curve the ends slightly inward as you place each roll onto the prepared baking sheet, so it forms the classic crescent shape.
- Leave about two inches between each roll on the pan, since the dough will puff and spread slightly as it bakes.
6. Bake Until Golden
- Place the baking sheet in the preheated oven and bake for 11 to 13 minutes.
- Watch for the tops and edges to turn a deep golden brown, which signals the dough is fully cooked through.
- Remove the pan from the oven and let the rolls cool on the pan for about 5 minutes before moving them to a wire cooling rack.
7. Make the Glaze and Finish
- While the rolls cool slightly, whisk together the powdered sugar, milk, and optional ground cinnamon in a small bowl until smooth and pourable.
- Add an extra teaspoon of milk if the glaze feels too thick to drizzle easily.
- Drizzle the glaze generously over the warm rolls, letting it soak slightly into the crevices of the dough.
- Serve warm for the best texture and flavor.
These bake up beautifully alongside a batch of Cinnamon Rolls Recipe if you want to set out a full breakfast spread.
Tips for The Best Pumpkin Crescent Rolls
A few small details make a noticeable difference in how these turn out, especially if this is your first time making stuffed crescent rolls.
- Use pure pumpkin puree, not pumpkin pie filling, since the pie filling is already sweetened and spiced and will throw off the balance of the recipe
- Make sure the cream cheese is fully softened before mixing, so the filling blends smoothly without lumps
- Do not overfill the triangles, since too much filling will leak out during baking and burn on the pan
- Keep a close eye on the oven during the last two minutes, since crescent dough can go from golden to too dark quickly
- Let the rolls cool for a few minutes before glazing so the glaze sits on top instead of melting completely into the dough
Read Also: Red Velvet Cinnamon Rolls Recipe
Serving Suggestions
These rolls are flexible enough to serve at breakfast, brunch, or even as a light dessert after a fall dinner.
A few pairings make the experience feel a little more complete.
- A warm mug of coffee or a pumpkin spice latte alongside the rolls for breakfast
- A scoop of vanilla ice cream on the side if you are serving them as dessert
- A platter of fresh fruit to balance out the sweetness at a brunch spread
- Extra glaze on the side for anyone who wants a little more drizzle
They pair especially well with Cinnamon Roll Overnight Oats if you want to build out a full fall brunch table.
Variations of Pumpkin Crescent Rolls
Once you have the basic method down, this recipe is easy to customize based on what you are craving or what you have in the pantry.
- Add a tablespoon of chopped toasted pecans or walnuts to the filling for some crunch
- Swap the pumpkin pie spice for cinnamon and a pinch of nutmeg if that is all you have on hand
- Fold in a few mini chocolate chips for a pumpkin and chocolate combination
- Use canned sweet potato puree in place of pumpkin for a slightly different flavor profile
- Top the finished glaze with a light sprinkle of cinnamon sugar instead of leaving it plain
For a similar filled dough idea with a different fall flavor, try my Apple Cider Cinnamon Rolls Recipe.
Storage and Reheating
These rolls are best enjoyed the same day they are baked, but they do hold up reasonably well for a couple of days if you have leftovers.
- Store leftover rolls in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days if your kitchen runs warm or if the cream cheese filling makes you want extra caution
- Reheat in the microwave for about 15 seconds, or in a 300 degree oven for 5 to 7 minutes, to bring back some of the fresh-baked texture
- Avoid freezing after glazing, since the glaze does not thaw well and can turn the dough soggy
You might also enjoy: Pumpkin Crisp Recipe
Nutritional Facts
These numbers are approximate and based on one serving, which is two filled and glazed crescent rolls.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 42g |
| Protein | 4g |
| Fat | 13g |
| Saturated Fat | 5g |
| Sugar | 24g |
| Sodium | 390mg |
| Vitamin A | 60% DV |
For a lighter option, try: Pumpkin Cream Cheese Crumb Cake Recipe
Health Benefits of Key Ingredients
While this is very much a treat, a few of the ingredients bring some genuine nutritional value along for the ride.
Pumpkin in particular is worth highlighting, since it is often overshadowed by the sugar and spice around it.
- Pumpkin puree is naturally rich in vitamin A, which supports eye health and immune function
- Pumpkin is also a good source of fiber, which helps support healthy digestion
- Eggs provide protein along with choline, which supports brain and nervous system health
- Cinnamon and pumpkin pie spice contain antioxidants and have been studied for their effects on blood sugar regulation
I explored a lot of these same pumpkin benefits while developing my Pumpkin Spice Latte Tiramisu.
FAQs About Pumpkin Crescent Rolls
1. Can I make the filling ahead of time?
Yes, you can mix the pumpkin filling up to 2 days in advance and store it covered in the refrigerator.
Just give it a quick stir before spreading it onto the dough, since it may thicken slightly as it chills.
2. Can I use puff pastry instead of crescent roll dough?
You can, though the texture will be flakier and a bit less bread-like than classic crescent dough.
If you use puff pastry, cut it into triangles yourself and watch the bake time closely, since puff pastry can brown faster.
3. Why is my filling leaking out during baking?
This usually happens when the triangles are overfilled or the edges are not left clean before rolling.
Stick to about one tablespoon of filling per triangle and leave a small border around the edges for the best results.
4. Can I make these without cream cheese?
Absolutely, you can leave the cream cheese out entirely and simply increase the pumpkin puree by a couple tablespoons to keep the filling from being too dry.
The texture will be a bit less rich, but the pumpkin and spice flavor still comes through clearly.
5. What is the best way to reheat leftovers?
A few minutes in a 300 degree oven works best for restoring some crispness to the dough.
The microwave is faster and still works fine, though the crescent dough will be a little softer than it was fresh out of the oven.
Pumpkin Crescent Rolls
Ingredients
- 2 tubes refrigerated crescent roll dough 8 count each
- 1 cup canned pumpkin puree 240g, not pumpkin pie filling
- 4 oz cream cheese 113g, softened
- 1/3 cup granulated sugar 67g
- 3 tablespoons brown sugar packed, 45g
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 cup powdered sugar 120g, for glaze
- 2 tablespoons milk 30-45ml, for glaze, plus more as needed
- 1/4 teaspoon ground cinnamon for glaze, optional
Equipment
- Rimmed half sheet baking pan
- Silicone baking mat or parchment paper
- Medium glass mixing bowl
- Whisk or hand mixer
- Small offset spatula or butter knife for spreading filling
- Pastry brush optional, for egg wash
- Wire cooling rack
Method
- Preheat oven to 375°F. Line a rimmed half sheet baking pan with a silicone baking mat or parchment paper.
- In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and egg yolk. Whisk until fully combined and smooth.
- Unroll both tubes of crescent dough on a lightly floured surface. Separate along perforated lines into 16 triangles total.
- Spoon about 1 tablespoon of filling onto the wide end of each triangle. Spread slightly, leaving a small border around the edges.
- Roll each triangle from the wide end toward the point, tucking filling inside. Curve the ends inward to form a crescent shape and place on the prepared pan 2 inches apart.
- Bake for 11-13 minutes until deep golden brown. Let cool on the pan for 5 minutes, then transfer to a wire cooling rack.
- Whisk together powdered sugar, milk, and optional cinnamon until smooth and pourable. Drizzle generously over warm rolls. Serve immediately.
Nutrition
Notes
- Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Softened cream cheese: Ensure cream cheese is fully softened to avoid lumps in the filling. Let sit at room temperature for 30-60 minutes before mixing.
- Don’t overfill: Stick to about 1 tablespoon of filling per triangle and leave a clean border around edges to prevent leaking during baking.
- Watch the oven: Crescent dough can go from golden to overdone quickly, so keep a close eye during the last 2 minutes of baking.
- Make-ahead filling: The pumpkin filling can be made up to 2 days in advance and stored covered in the refrigerator. Stir before using.
- Variations: Add 1 tablespoon chopped toasted pecans or walnuts to the filling for crunch, or fold in mini chocolate chips for a pumpkin-chocolate twist.
- Substitution: Canned sweet potato puree can replace the pumpkin for a slightly different flavor profile.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheating: Reheat in a 300°F oven for 5-7 minutes to restore crispness, or microwave for about 15 seconds for a softer texture.
- Freezing: Avoid freezing after glazing, as the glaze can turn the dough soggy upon thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Pumpkin Crescent Rolls are one of those recipes that feels a little bit like a shortcut and a little bit like a treat, all at once.
They come together fast, use ingredients you likely already have once fall arrives, and taste like a cozy afternoon in dessert form.
I hope you give this recipe a try soon, whether it is for a holiday breakfast, a weeknight dessert, or just because you have a craving for pumpkin.
If you make them, I would love to hear how they turned out.
Drop a comment below or share a photo, and let me know what filling twist you tried.
Recommended:
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Spice Crumble Muffins
- Pumpkin Cheesecake Brownies Recipe
- Pumpkin Chai Latte Cupcakes Recipe
- Pumpkin Pull Apart Bread
