Flaky Pumpkin Crescent Roll Dumplings – Okay, you need to try these Flaky Pumpkin Crescent Roll Dumplings. Imagine this: flaky, buttery crescent rolls stuffed with a creamy pumpkin filling, a touch of cream cheese, and a crunchy, sugary crumble on top. Sound fair? Oh, it gets sounder—just wait until you taste them! They’re ridiculously easy to make and the perfect excuse to dive into all the cozy fall vibes. Ready in under 30 minutes, they’re perfect for those times when you want to impress but don’t feel like slaving away in the kitchen. Trust me, you’ll look like a brainiac with these tots.
So, the first time I made these, it wasn’t even intended. I had a can of crescent rolls just swinging out in the fridge, as they do, and some leftover pumpkin puree from another recipe. I thought, “Why not?” and tossed them together one random evening. The best part? My husband was watching TV, totally unenthusiastic in my baking experiment. But as soon as the smell hit him—oh man, he was in the kitchen speedy than you can say ‘pumpkin spice.’ And my kid? Yeah, she doesn’t even enjoy pumpkin, but guess who ate two before I even blinked? Now, these are on regular rotation. You could say they’re fall magic in a dish.
What makes this Flaky Pumpkin Crescent Roll Dumplings truly special?
Here’s the thing: these tarts are basically autumn wrapped in flaky dough. They’ve got all the flavors we desire this time of year—sweet pumpkin, a hint of spice, and that captivating creamy cheese center. Plus, they have this occult ability to be both grandiloquent and totally casual at the same time. You can serve them as an appetizer, dessert, or heck, even breakfast (I won’t judge). And because the prep is so straightforward, you can whip them up whenever the pumpkin mood strikes—which, let’s be real, is all the time once the leaves begin changing.
What You Need To Make This Flaky Pumpkin Crescent Roll Dumplings Recipe?
Got your ingredients ready? Let’s throw in something tasty!
Crescent Rolls: These are the ultimate shortcut. No need to make dough from scratch when you’ve got these beauties. Flaky, buttery, and they bake up perfectly every time. Plus, who doesn’t love the satisfying pop when you open the can?
Pumpkin Puree: Not to be confused with pumpkin pie filling! This is the real deal—just pure pumpkin. It adds that perfect whiff of fall savor and a lovely creamy texture.
Butter: Because, let’s be honest, everything’s better with butter. Here it adds richness and helps create that gorgeous, caramelized topping. You’ll see.
Light Brown Sugar: This gives the filling a deep, caramel-like sweetness. It’s like cozying up with a warm blanket on a chilly day—comforting and irresistible.
Pumpkin Pie Spice: The ultimate fall spice blend. It’s basically autumn in a bottle. Cinnamon, nutmeg, and all those cozy spices that just scream pumpkin season.
Cream Cheese: A little surprise inside each dumpling! It adds a creamy tanginess that etches through the sweetness, making each nibble faultlessly balanced.
Apple Juice: I know, it seems random, right? But trust me, it works! It holds everything moist while adding a fine sweetness that fastens it all together. You’ll thank me after for this little trick.
Steps To Make Flaky Pumpkin Crescent Roll Dumplings:
First, preheat your oven to 350°F. Go ahead and grease an 8-inch square baking dish with some nonstick spray (we don’t want anything sticking now, do we?).
In a small bowl, mix the brown sugar and pumpkin pie spice. Then cut the butter into the mix until it looks like a delicious crumbly mess. Set that aside for now.
Open up your crescent rolls and separate them into triangles. At the widest part of each triangle, plop a tablespoon of pumpkin puree, sprinkle some of that brown sugar mix, and drop in a little square of cream cheese. Yep, this is going to get good.
Roll those bad boys up! Start from the wide end and tuck them in nicely. Once rolled, place them seam-side down in your prepared dish.
Take the rest of your brown sugar mixture and sprinkle it on top like fairy dust. Then pour apple juice over the whole thing—trust me, this keeps them super moist.
Pop them into the oven and bake for about 28-30 minutes, or until they’re golden brown and making your kitchen smell like heaven.
Let them cool for 10 minutes—if you can wait that long. Then, dig in!
Tip:
Want to make this extra special? Use a little orange zest in the filling. It brightens up the pumpkin flavor and adds a bit of zing. Oh, and here’s a sneaky tip: don’t overbake these! Keep an eye on them. You want the dough to stay flaky and the filling gooey. If they start getting too brown, cover them loosely with foil for the last few minutes of baking. Oh, and maybe—just maybe—serve them with a scoop of vanilla ice cream. Because why not?
Frequently Asked Questions:
Can I use store-bought pumpkin pie spice, or do I need to make my own?
Oh, definitely go for the store-bought version if you have it! No need to reinvent the wheel here. But if you’re feeling adventurous (or just ran out), you can easily whip up a homemade blend with cinnamon, nutmeg, ginger, and a little allspice. It’s really whatever works for you!
What if I don’t have cream cheese on hand? Can I skip it?
I mean, you can skip it, but the cream cheese adds this lovely creamy texture that pairs so well with the pumpkin. If you’re in a pinch, you could swap it with a dollop of ricotta or mascarpone, or even skip it altogether—just know the dumplings will be more pumpkin-forward. Either way, they’re still gonna be tasty!
How do I keep the crescent rolls from getting too soggy?
Good question! To avoid soggy rolls, make sure your pumpkin puree isn’t too watery—drain it a bit if needed. Also, don’t overdo the apple juice. A light drizzle is all you need to keep things moist without turning them into a mushy mess. Letting them cool for a few minutes after baking helps them set up, too!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flaky Pumpkin Crescent Roll Dumplings
Ingredients
- 1 8 ounces can refrigerated crescent rolls
- 1/2 c pumpkin puree
- 1/3 c butter
- 1/2 c light brown sugar
- 1 1/2 tsp pumpkin pie spice
- 2 ounces cream cheese
- 3 tbsp apple juice
Instructions
- Start by preheating your oven to 350°F and greasing an 8-inch square baking dish with some nonstick spray—easy peasy. Set it aside for now.
- In a small bowl, mix together the brown sugar and pumpkin pie spice. Now grab a fork or a pastry cutter and work the butter in until the whole thing looks crumbly. Set that aside too.
- Unroll your crescent dough and separate it into 8 triangles. On the largest end of each triangle, add a tablespoon of pumpkin puree, a tablespoon of that sugary spice mix, and a little piece of cream cheese.
- Now, roll them up, starting from the wide end. Tuck the smaller end underneath to keep everything in place, and line them up in your prepared baking dish.
- Take what’s left of the brown sugar crumble and sprinkle it all over the top of the rolls. Then, pour the apple juice over everything to keep it nice and moist.
- Pop it in the oven and bake for about 28-30 minutes until everything’s golden and irresistible. Once done, give it about 10 minutes to cool—though good luck with that wait—and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
