Crescent Roll Pumpkin Pie Dumplings – Looking for a sweet, cozy treat that’s perfect for autumn mornings or a Thanksgiving dessert? These Crescent Roll Pumpkin Pie Dumplings are just what you need. With flaky crescent rolls filled with spiced pumpkin puree and a creamy touch of cream cheese, these dumplings are baked in a buttery, sugary mix with a splash of soda for a soft, gooey finish. Serve them warm with a scoop of vanilla ice cream, and you’ve got a dessert that’s pure fall bliss.
The first time I made these dumplings, I was in the mood for something warm and pumpkin-y, but I didn’t have the energy to tackle a full pumpkin pie. I thought, why not try something quicker? My husband was skeptical—he’s a pumpkin pie purist—but as soon as he smelled them baking, he was hooked. And my little one? She was practically glued to the oven window, waiting for them to finish. When I served them with a scoop of vanilla ice cream, let’s just say there were no leftovers that night. Now, these pumpkin dumplings are a must-make in our house every fall.
What makes this Crescent Roll Pumpkin Pie Dumplings truly special?
These dumplings are like a little bite of autumn wrapped up in a buttery, flaky crescent roll. The pumpkin puree and cream cheese filling are warm, smooth, and lightly spiced, creating the perfect cozy flavor. The crescent dough bakes up golden and tender, soaking up the sweet, buttery sauce that forms in the pan. And let’s talk about the soda trick—it’s a bit unusual, but it makes the rolls soft and slightly caramelized. Serve them straight out of the oven with a scoop of ice cream, and you’ve got a dessert that’ll steal the show at any fall gathering.
What You Need To Make This Crescent Roll Pumpkin Pie Dumplings Recipe?
Crescent Rolls: Crescent roll dough is a total game-changer. It’s the shortcut that gives you that flaky, buttery base without all the effort of making pastry from scratch. Seriously, these rolls puff up perfectly golden and crispy while keeping the filling cozy inside. Plus, who doesn’t love that warm, fresh-baked smell?
Pumpkin Puree: Make sure you’re using pure pumpkin, not pumpkin pie filling. We want to control the sweetness and spices ourselves. The pumpkin adds that creamy, rich texture that makes these rolls feel like a warm fall hug. If you have leftover pumpkin puree from another recipe, this is the perfect way to use it up!
Cream Cheese: The little cream cheese pockets are the hidden gems in these rolls. They melt down into creamy bites of tangy goodness that balance out the sweetness. Trust me, they’re what take these rolls to another level.
Pumpkin Pie Spice: This is where the magic happens. A blend of cinnamon, nutmeg, and cloves that gives everything that classic fall flavor. If you don’t have it on hand, you can mix these spices together yourself. It’s what makes your kitchen smell like a pumpkin spice dream!
Soda (7 Up or Mountain Dew): Okay, I know this one sounds a little weird, but trust me—it works! The soda helps keep the rolls soft and moist as they bake. You won’t taste it, but it does some behind-the-scenes magic to make these rolls perfectly tender and golden.
Steps To Make Crescent Roll Pumpkin Pie Dumplings:
Preheat the oven: Set your oven to 350°F and grab an 8×8-inch glass baking dish. Butter the dish so nothing sticks while baking.
Make the sugar mixture: In a small bowl, mix together the brown sugar, granulated sugar, and pumpkin pie spice. Then, cut in the butter with a fork or pastry blender until the mixture is crumbly. Set that aside for now.
Prep the crescent rolls: Unroll the crescent roll dough and separate it into triangles. Take 1 tablespoon of pumpkin puree and spread it over the wider end of each triangle. Sprinkle about 1 tablespoon of the butter-sugar mixture on top, and then place a piece of cream cheese at the wider end. Roll it all up like you would a croissant.
Assemble and bake: Place your rolled-up crescents in the buttered baking dish, leaving a little space between each one. Sprinkle the remaining butter-sugar mixture over the top. Now, here’s the fun part—pour the soda (7 Up or Mountain Dew) around the rolls, but make sure not to pour it directly on top of them. This helps keep them soft while they bake. Pop them into the oven for 25-30 minutes, or until they turn a beautiful golden brown.
Serve: Serve these rolls warm, and if you want to take them over the top, add a scoop of vanilla ice cream on the side. Trust me, that’s the game-changer!
Tip:
When you’re rolling up these crescent rolls, here’s a little trick: don’t overfill them! I know it’s tempting to pile on the pumpkin and cream cheese, but if you add too much, the filling can ooze out while baking. Stick to about 1 tablespoon of pumpkin puree and a small piece of cream cheese per roll to keep everything tucked inside. And when it comes to pouring the soda (7 Up or Mountain Dew), make sure you pour it around the rolls, not over them. It helps keep them soft and caramelizes the sugar mixture on top. Trust me, it creates that perfect, golden, gooey texture!
Frequently Asked Questions:
Can I make these rolls ahead of time?
Yes! You can prepare everything the night before—roll them up, cover them tightly, and pop them in the fridge. When you’re ready to bake, just take them out, let them come to room temperature for a bit while the oven preheats, and then bake as usual. Easy!
What can I use instead of soda?
If soda isn’t your thing, no worries! You can use water instead. It won’t add the same slight sweetness that soda does, but it’ll still keep the rolls soft and prevent them from drying out during baking. Either way, they’ll turn out delicious!
Can I use homemade crescent roll dough?
Absolutely! If you’ve got the time, making your own crescent dough is a great option. It might take a bit more effort, but the result is even flakier and more delicious. Just follow the same steps once your dough is ready.
<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!
Crescent Roll Pumpkin Pie Dumplings
Ingredients
- 1 8-ounce tube of refrigerated crescent rolls (8-count)
- 1/4 c sugar
- 1/4 c packed brown sugar
- 1 tsp pumpkin pie spice
- 6 tbsp salted butter
- 1/2 c canned pumpkin or homemade pumpkin puree not pumpkin pie mix
- 2 ounces cream cheese cut into 8 pieces
- 3 tbsp soda like 7 Up, Mountain Dew, or you can just use water
- Vanilla ice cream optional but highly recommended!
Instructions
- Preheat your oven to 350°F and butter an 8x8-inch glass baking dish so nothing sticks.
- In a small bowl, combine the brown sugar, granulated sugar, and pumpkin pie spice. Using a fork or a pastry blender, cut in the butter until the mixture turns crumbly. Set that aside for now.
- Unroll the crescent dough and gently tear it apart into individual triangles. Spread about 1 tablespoon of pumpkin puree onto the wider side of each triangle. Sprinkle a tablespoon of the butter-sugar mixture over the top, place a piece of cream cheese on the dough, and roll them up like croissants.
- Place the rolled crescents into your buttered baking dish, then sprinkle the remaining butter-sugar mixture over the top. Pour the soda (like 7 Up or Mountain Dew) around the rolls, but be sure not to pour it directly over them—it’ll help keep them soft and caramelized.
- Bake for 25-30 minutes, or until the rolls are golden brown and delicious. Serve them up warm with a scoop of vanilla ice cream, and enjoy that sweet, buttery goodness. It’s seriously amazing!
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!
