Easy Pumpkin Pie Crescent Rolls – Craving something that screams fall but doesn’t take forever to make? These Easy Pumpkin Pie Crescent Rolls are your answer. With simple ingredients like pumpkin puree, crescent dough, and a sweet maple glaze, you’ll have a warm, cozy treat ready in under 30 minutes. Whether it’s for breakfast, dessert, or just a snack, these rolls are the perfect bite of fall. Seriously, they’re that easy and delicious.
The first time I whipped these up, I was in full-on “I need a fall treat now” mode. I had a can of pumpkin puree sitting around and thought, why not try something simple with crescent rolls? And wow, I was not prepared for how much my family would love them. My husband couldn’t wait for them to cool down before grabbing one, and my child was right behind him. They disappeared so fast, I barely got a chance to enjoy one myself! Now, they’re a regular in our house anytime I want to bring a little fall flavor to the table without spending hours in the kitchen.
What makes this Easy Pumpkin Pie Crescent Rolls truly special?
These rolls are basically like mini pumpkin pies wrapped in flaky, buttery dough. What’s not to love? They’re sweet but not too sweet, and the pumpkin spice filling adds the perfect amount of cozy fall flavor. And that maple glaze? It’s like the cherry on top, but better. Plus, they’re ridiculously easy to make—you can throw them together in no time. Perfect for those mornings when you want something warm and comforting but don’t feel like spending all day baking. Who doesn’t love a treat that’s this quick and tasty?
What You Need To Make This Easy Pumpkin Pie Crescent Rolls Recipe?
Pumpkin Puree: Make sure you’re using plain pumpkin puree here—not pumpkin pie filling. The pie filling already has spices and sugar, and we want to control that ourselves. Plus, you want the real, fresh pumpkin flavor to shine through in the filling. Trust me, it’s what makes these rolls taste like fall in every bite.
Pumpkin Pie Spice: This is the magic ingredient that gives these rolls their “pumpkin pie” vibe. If you don’t have it on hand, you can easily make your own with cinnamon, nutmeg, ginger, and cloves. It’s a fall flavor bomb that’ll make your kitchen smell amazing.
Crescent Roll Dough: Crescent rolls make this recipe super easy. They bake up all flaky and golden, which is the perfect contrast to the creamy pumpkin filling. And let’s be honest, who doesn’t love the smell of crescent rolls baking in the oven? It’s instant cozy vibes.
Maple Extract: You only need a little bit, but it adds such a nice touch to the glaze. It gives a sweet, warm flavor that pairs perfectly with the pumpkin. If you don’t have maple extract, you can use vanilla, but if you can find it, the maple really makes these rolls feel extra special.
Steps To Make Easy Pumpkin Pie Crescent Rolls:
Preheat the oven: Start by setting your oven to 375°F. While that’s heating up, line a baking sheet with some parchment paper or a silicone mat—this keeps the rolls from sticking and makes cleanup easier.
Make the filling: In a medium bowl, mix together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and egg yolks. Whisk it all up until it’s nice and smooth. That pumpkin-spice goodness is the heart of these rolls!
Prep the dough: Unroll the crescent dough on a large cutting board (or just on some parchment paper) and separate the triangles. Spread a spoonful of the pumpkin mixture over each one, but be careful not to get too close to the edges—you don’t want it spilling out when you roll them up.
Roll and bake: Roll up each crescent, starting from the wide end and going toward the pointy tip. Place them on the baking sheet, leaving a little space between each one to allow for spreading. Pop them in the oven and bake for 11-13 minutes, or until they’re golden brown and smelling amazing.
Make the glaze: While the rolls are cooling, whisk together the powdered sugar, 3 teaspoons of milk, and the maple extract in a small bowl. If the glaze is too thick, just add a tiny bit more milk until it’s pourable but still thick enough to drizzle.
Drizzle and enjoy: Once the rolls are cool enough to handle but still warm, drizzle that maple glaze over the top of them. Serve them up while they’re still warm, and enjoy the fall flavors!
Tip:
Here’s a little trick to make these rolls even better: when you’re spreading the pumpkin filling, don’t overdo it! I know it’s tempting to load them up, but too much filling can spill out as they bake, making a bit of a mess. Keep it to a nice, even layer, leaving some space around the edges so the dough can seal when you roll them up. Oh, and if you want that glaze to look extra pretty when you drizzle it on, let the rolls cool just a little bit. If they’re too hot, the glaze will melt right off. But if they’re slightly warm, you’ll get that perfect drizzle that sticks and looks gorgeous!
Frequently Asked Questions:
Can I make these rolls ahead of time?
Yes! You can totally prepare these the night before. Just roll them up, cover them tightly, and pop them in the fridge. When you’re ready to bake, take them out and let them come to room temperature while your oven preheats. Add a couple of extra minutes to the bake time since they’ll be cold going into the oven.
What if I don’t have maple extract for the glaze?
No worries! If you don’t have maple extract, you can swap it with vanilla extract. It won’t have that same fall flavor, but vanilla works just as well and still tastes delicious. If you want to get creative, try using almond or even cinnamon extract for a twist!
Can I freeze these crescent rolls?
Definitely! After baking, let them cool completely, then place them in an airtight container or wrap them individually and freeze. When you’re ready to enjoy them, just reheat in the oven at 350°F for about 10-12 minutes. You can make the glaze fresh and drizzle it on after they’ve been reheated for that just-baked taste.
<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!
Easy Pumpkin Pie Crescent Rolls
Ingredients
For the Rolls:
- 1 c pumpkin puree
- 3 tbsp brown sugar
- 3 tbsp granulated sugar
- 1 tsp pumpkin pie spice
- 2 egg yolks
- 2 8-ounce cans crescent roll dough
For the Glaze:
- 1/2 c powdered sugar
- 3 to 4 tsps milk
- 1/4 tsp maple extract
Instructions
- Start by preheating your oven to 375°F, and line a baking sheet with parchment paper or a silicone mat to make cleanup easier.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and egg yolks until it’s all smooth and combined.
- Next, unroll the crescent dough on a cutting board or another piece of parchment paper and separate the triangles. Spread a spoonful of the pumpkin mixture onto each piece, but be sure to leave some space around the edges so the filling doesn’t spill out when you roll them up.
- Carefully roll up each crescent from the wide end to the tip, then place them on your baking sheet. Make sure to leave a little space between them so they have room to puff up as they bake.
- Bake the rolls for about 11 to 13 minutes, or until they’re golden and flaky. While they cool slightly, mix together the powdered sugar, 3 teaspoons of milk, and maple extract in a small bowl. If the glaze feels too thick, add a tiny bit more milk until you get a nice drizzling consistency.
- Once the rolls have cooled a bit but are still warm, drizzle them with the maple glaze and serve right away!
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!
