30-Minute Pumpkin Pie Crescent Rolls – Heavenly & Easy!

There’s something magical about pulling warm pumpkin pie crescent rolls from the oven – that heavenly mix of flaky pastry and cinnamon-spiced pumpkin filling gets me every time! I discovered this shortcut dessert during a chaotic Thanksgiving years ago when I needed something impressive fast. Now these crescent rolls starring canned pumpkin puree and refrigerated dough are my secret weapon for holiday potlucks and cozy autumn breakfasts alike.

What makes these pumpkin pie crescent rolls special? They deliver all the nostalgic flavors of traditional pumpkin pie in about a quarter of the time – we’re talking golden, buttery perfection in under 30 minutes total. As someone who’s tested countless pumpkin recipes over fifteen years of fall baking, I can tell you this: the simplicity here is genius. That first bite of warm, spiced pumpkin wrapped in crisp crescent dough? Pure comfort food magic that’ll have everyone asking for seconds.

Pro tip: Keep extra pumpkin pie spice handy because you’ll want to make these pumpkin pie crescent rolls again and again all season long. They disappear faster than you can say “pass the whipped cream!”

Pumpkin Pie Crescent Rolls Ingredients

Here’s everything you’ll need for these irresistible pumpkin pie crescent rolls:

• 1 can (8 oz) refrigerated crescent roll dough (don’t use the sheets – we want the triangles!)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling – this is crucial!)
• 2 tbsp packed brown sugar (dark brown gives the best caramel notes)
• 1 tsp pumpkin pie spice (my secret is adding an extra pinch of cinnamon)
• 1/4 tsp pure vanilla extract
• 1 tbsp melted butter (salted or unsalted both work)

Trust me – using real pumpkin puree (not the pie filling with added sugars) makes all the difference in getting that perfect spiced pumpkin flavor without making the rolls soggy. The rest? Simple pantry staples you probably already have!

How to Make Pumpkin Pie Crescent Rolls

Ready for the easiest pumpkin dessert you’ll ever make? Let’s turn that can of crescent dough into golden, spiced perfection! Follow these simple steps and you’ll have warm pumpkin pie crescent rolls before your oven finishes preheating.

Pumpkin Filling Preparation

Grab a small bowl and mix together your pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Really take a moment to blend those spices in – I like to stir for a good 30 seconds until every bit of brown sugar dissolves into the pumpkin. This ensures every bite has that perfect balance of warm spices and sweetness.

Rolling and Baking Tips

Unroll your crescent dough on a clean surface (no flour needed!) and separate the triangles. Spoon about 1 tablespoon of filling onto each, spreading it lightly but leaving a 1/4-inch border at the edges. Now the fun part – roll them up starting from the wide end, tucking the pointy tip underneath to seal. Brush each roll with melted butter – this gives them that gorgeous golden color and extra flavor. Space them about 2 inches apart on a baking sheet (they’ll puff up!) and pop them in the oven.

Set your timer for 12 minutes first – ovens vary, and you want them perfectly golden brown, not burnt. The moment you smell that warm pumpkin spice filling, do the toothpick test. If it comes out clean with just a few moist crumbs, they’re done! Let them cool just long enough that you don’t burn your tongue – about 5 minutes should do it.

Why You’ll Love These Pumpkin Pie Crescent Rolls

These pumpkin pie crescent rolls are about to become your new fall obsession, and here’s why:

• Ready in 25 minutes – No pie crust chilling or long bake times here! From fridge to table faster than you can finish your pumpkin spice latte.
• Uses pantry staples – Canned pumpkin and crescent dough mean you’re probably just one spice jar away from making these right now.
• Kid-approved dessert – Little hands love helping roll them up, and that sweet pumpkin filling makes veggies disappear deliciously.

Honestly? The hardest part is waiting for them to cool enough to eat!

Pumpkin Pie Crescent Rolls Variations

Want to mix things up? Try these fun twists on our pumpkin pie crescent rolls:

• Nutty crunch: Sprinkle 1 tbsp chopped pecans or walnuts over the pumpkin filling before rolling – the toastiness plays beautifully with the warm spices.
• Spice swap: Replace pumpkin pie spice with 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of cloves for a more pronounced flavor.
• Sweet drizzle: Whisk together 1/4 cup powdered sugar with 1-2 tsp milk and a splash of vanilla for an easy glaze to zigzag over warm rolls.

My family debates which version is best – personally, I can’t resist that caramel-like crunch from the nuts!

Storing and Reheating

These pumpkin pie crescent rolls are best fresh from the oven, but if you’ve somehow got leftovers (rare in my house!), here’s how to handle them: Store cooled rolls in an airtight container at room temperature for up to 2 days. When that pumpkin spice craving hits again, just pop one in the microwave for 10 seconds to bring back that warm, flaky magic. I don’t recommend freezing them – the dough loses its wonderful texture when thawed. Trust me, they’re so quick to make, you’ll want to bake a fresh batch anyway!

Pumpkin Pie Crescent Rolls FAQs

Got questions about these pumpkin pie crescent rolls? I’ve got answers from all my years of making (and sometimes messing up!) this recipe:

Can I use homemade dough instead of canned crescent rolls?
Oh honey, I learned the hard way – stick with the refrigerated dough! Homemade pastry changes the bake time and texture completely. Those perfect flaky layers? That’s the magic of store-bought crescent dough.

Can I double this recipe for a crowd?
Absolutely! Just use two baking sheets and swap their positions halfway through baking. You might need an extra minute or two since more rolls means more steam in your oven.

Is there a gluten-free option?
Yes! Look for gluten-free crescent dough (Annie’s makes a great one). The filling is naturally gluten-free, so just swap the dough and bake as usual. They might brown a little quicker, so keep an eye on them after 10 minutes.

Nutrition Information

Just so you know, these nutrition facts are estimates per pumpkin pie crescent roll – actual values can vary slightly depending on your specific brands of ingredients. Each delicious roll contains about 130 calories, 5g sugar, 17g carbohydrates, and 6g fat. Remember, different pumpkin puree or dough brands might change the numbers a bit, but isn’t homemade joy worth every bite?

Bake your pumpkin pie crescent rolls tonight and tag us – we can’t wait to see your delicious creations!

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