These Pumpkin Crescent Rolls are an ideal fall treat that come together quickly. A creamy pumpkin-spice filling—boosted with cream cheese for richness—is wrapped in buttery, flaky crescent dough for an easy, delicious dessert.
Easy Pumpkin Dessert
When you want a simple, homemade dessert on a weeknight, these rolls are perfect. They transform ready-made crescent dough into something seasonal and special with minimal effort. Open a package, mix a quick pumpkin-cream cheese filling, roll, and bake—then finish with a drizzle of vanilla glaze for an impressive but easy dessert.
Recipe Ingredients
These Pumpkin Crescent Rolls require only a few common ingredients. Substitution notes are included below to help you adapt what you have on hand. For the exact amounts, see the recipe card inside this article.
- Prepared refrigerated crescent dough: one 8 oz. package.
- Pumpkin puree: canned or homemade pumpkin puree; do not use pumpkin pie filling.
- Cream cheese: plain, softened for easy mixing.
- Sugar: granulated sugar is standard; you may substitute powdered or raw sugar if preferred.
- Pumpkin pie spice: or a mix of cinnamon, nutmeg, and ginger if you don’t have pre-blended spice.
- Egg: one large egg, beaten, to brush the rolls before baking.
- Turbinado or raw sugar: for sprinkling before baking (optional).
- Powdered sugar, vanilla, and milk: to make a simple glaze.
How to Make Pumpkin Crescent Rolls
These pumpkin-filled crescent rolls are quick to prepare and bake into golden, flaky pastries with a sweet, creamy center.
- Prepare the crescent dough: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Unroll the crescent dough and separate into triangles; arrange them on the sheet.
- Make the filling: In a bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, and pumpkin pie spice; mix until fully combined and creamy.
- Assemble and bake: Place about a tablespoon of filling on the wide end of each crescent triangle. Roll from the wide end to the tip, tucking edges to seal so filling won’t leak. Brush each roll with beaten egg, sprinkle with Turbinado or raw sugar if desired, and bake 10–13 minutes until puffed and golden. Cool on a wire rack.
- Glaze and serve: Whisk powdered sugar with vanilla and a teaspoon of milk to a thick but pourable consistency. Drizzle over the cooled (still-warm) rolls and serve.
Recipe Tips
- Watch the bake time: Ovens vary—start checking at 10 minutes. Remove when rolls are puffed and golden to avoid over-browning.
- Tuck edges: Fold the dough edges in as you roll to keep the filling inside while baking.
- Optional sugar: The Turbinado sugar adds crunch and sparkle but can be skipped if you prefer only the glaze.
- Soften cream cheese: Let it sit at room temperature about an hour for the smoothest filling.
Serving Suggestions
Serve these pumpkin crescent rolls as part of a fall dessert spread or enjoy them on their own with coffee or tea. They pair well with other simple desserts and are great for brunch, holiday gatherings, or a cozy weeknight treat.
How to Store These Sweet Rolls
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Wrap baked rolls tightly and freeze for longer storage; thaw in the refrigerator before reheating.
- Reheat briefly in the microwave (30–60 seconds) or warm in a low oven; watch closely to avoid overheating.
More Pumpkin Dessert Ideas
- Pumpkin pie
- Pumpkin chocolate chip muffins
- Pumpkin bars
- Instant Pot pumpkin cheesecake
Pumpkin Crescent Rolls
Ingredients
For the Rolls:
- 1 package (8 ounces) refrigerated crescent rolls
- 1/2 cup pumpkin puree, NOT pumpkin pie filling
- 1/3 cup cream cheese, softened
- 2 tablespoons granulated sugar, or to taste
- 1/2 teaspoon pumpkin pie spice
- 1 egg, beaten
- Raw or Turbinado sugar for sprinkling (optional)
For the Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon milk (adjust for consistency)
Instructions
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Unroll the crescent rolls and separate into triangles; arrange on the prepared sheet.
- Beat the cream cheese until smooth, then add the pumpkin puree and mix until combined.
- Add the sugar and pumpkin pie spice and mix until evenly incorporated.
- Spoon about 1 tablespoon of the pumpkin mixture onto the wide end of each triangle.
- Roll from the wide end to the tip, tucking edges to seal so filling won’t leak.
- Brush each roll with beaten egg and sprinkle with Turbinado or raw sugar if desired.
- Bake 10–13 minutes until golden and puffed; begin checking at 10 minutes.
- While rolls bake, whisk powdered sugar, vanilla, and milk to a thick, pourable glaze.
- Transfer baked rolls to a wire rack to cool slightly, then drizzle with glaze and serve.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.