Flaky Pumpkin Crescent Roll Dumplings
These Flaky Pumpkin Crescent Roll Dumplings are pretty much fall wrapped up in a buttery, golden-brown pastry. You’ve got that creamy pumpkin puree, a hint of cream cheese, and a brown sugar crumble that makes each bite feel like a warm hug. Seriously, they’re like tiny pumpkins in a blanket but way tastier! Perfect for lazy afternoons or when you want to impress without stressing. Oh, and they’re ridiculously easy—just 30 minutes in the oven, and you’ve got yourself a cozy little dessert.
8 Servings
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
If you're making these Flaky Pumpkin Crescent Roll Dumplings gluten-free, the main thing you'll need to change is the crescent rolls. Most regular crescent rolls contain gluten, but no worries—there are gluten-free crescent roll options available in stores! Just swap those in, and the rest of the ingredients (like pumpkin puree, cream cheese, and brown sugar) are naturally gluten-free, so you won’t need to adjust anything else. This way, you still get all that flaky, pumpkin-y goodness, but without the gluten!