Description
Delightfully flaky and sweet, these Pumpkin Pie Crescent Rolls combine the warm flavors of pumpkin pie spice with crescent roll dough for a quick, crowd-pleasing treat. Featuring a spiced pumpkin filling, optional toasted pecans, and a smooth powdered sugar glaze, these rolls are perfect for fall gatherings or an easy dessert.
Ingredients
Scale
Dough and Filling
- 1 can (8 oz) refrigerated crescent rolls
- 1/3 cup canned pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Optional: 1/4 cup chopped pecans
Glaze
- 1/4 cup powdered sugar
- 1-2 teaspoons milk
Topping
- 1 tablespoon granulated sugar (for cinnamon-sugar sprinkle)
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make Pumpkin Filling: In a small bowl, combine pumpkin puree, 2 tablespoons granulated sugar, pumpkin pie spice, and vanilla extract until smooth and well blended.
- Prepare Crescent Dough: Separate the crescent roll dough along the perforated lines into 8 individual triangles.
- Fill Dough Triangles: Spread a thin layer of the pumpkin mixture evenly over each triangle, leaving a small border around the edges to help with sealing.
- Add Pecans (Optional): Sprinkle chopped pecans evenly over the pumpkin filling on each triangle if using, for added crunch and flavor.
- Roll Crescent Rolls: Starting at the wide end of each triangle, gently roll up the dough to form crescents. Place each roll on the prepared baking sheet with the pointed end tucked underneath to keep them from unrolling while baking.
- Add Cinnamon-Sugar Topping: Mix the remaining 1 tablespoon granulated sugar with cinnamon. Sprinkle this cinnamon-sugar mixture over the tops of the crescent rolls for a sweet finishing touch.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the crescent rolls are puffed up and golden brown on top.
- Prepare Glaze: While the rolls bake, whisk together powdered sugar and milk in a small bowl until smooth and drizzly.
- Glaze and Serve: Once the crescent rolls are done baking, remove them from the oven and drizzle the powdered sugar glaze over the warm rolls. Allow them to cool slightly before serving to let the glaze set.
Notes
- For a nuttier flavor, toast pecans lightly before adding them to the filling.
- Adjust glaze consistency by adding more or less milk to reach your desired thickness.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if unavailable.