Pumpkin Filled Crescent Rolls – Easy Fall Treats

Are you ready to welcome pumpkin spice season’s cozy, comforting flavors? If so, you are going to love these pumpkin-filled crescent rolls. Just imagine the aroma of pumpkin puree, brown sugar, and pumpkin pie spice wafting through your kitchen. Then, imagine those flavors wrapped in golden, flaky crescent dough. That is the pumpkin treat that we have here for you today. Best of all, it is easy to make.

Ingredients Shopping List

For the Filling:

• Pumpkin puree
• Brown sugar
• Granulated sugar
• Egg yolks
• Homemade pumpkin spice blend (recipe here)

For the Crescent Rolls:

• Refrigerated crescent rolls (2 tubes)

For the Frosting:

• Powdered sugar
• Heavy cream
• Homemade pumpkin spice blend

How to make pumpkin-filled crescent rolls

Step 1: First, let’s preheat the oven. It is such a simple step that it is often overlooked. The oven must be preheated for crescent rolls because the hot oven creates steam, activates the ingredients, and helps the rolls come out fluffier. 
Step 2: In a medium mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, egg yolks, and homemade pumpkin spice blend. Stir well until smooth and fully combined.

Step 3: Open the tubes of crescent rolls and gently separate the dough into triangles. Lay each triangle flat on a clean surface. 

Step 4: Place about 1-2 tablespoons of the pumpkin filling on the wide end of each triangle. Use a spoon to spread the filling about two-thirds of the way up, leaving the narrow tip clean. Check out the image below for reference.

Tip: Avoid overfilling to prevent the rolls from bursting during baking.

Step 5: Starting at the wide end, roll each triangle toward the narrow tip. When you are done go back and pinch the ends to seal it as best as you can to close any significant gaps. 

Step 6: Place the filled crescent rolls on the baking sheet. Leave 1 to 2 inches between each crescent roll because they will expand as they bake. 

Step 7: Bake in the oven until the crescent rolls are golden brown. Be sure to check on them after 10 minutes because you don’t want to overcook them, and oven times vary greatly. 

Step 8: Once the crescent rolls are ready, remove them from the oven and move them to a cooling rack. They need to be completely cooled before you ice them.

Step 9: Add the powdered sugar and pumpkin spice blend in a small mixing bowl and start whisking. Add one tablespoon of heavy cream at a time until you get the desired consistency. Keep adding the heavy cream until it is thin enough to drizzle.

Step 10: Drizzle the frosting over the cooled crescent rolls using a spoon.

Tips for Success

Homemade Spice Blend. We are big fans of the homemade pumpkin spice blend, so much so that we created a recipe. Now, if you don’t want to make your blend, don’t sweat it; you can use pumpkin pie spice or even cinnamon. 

The ingredients are: 

• Ground cinnamon
• Ground ginger
• Nutmeg
• Ground allspice
• Ground cloves

Pure pumpkin puree. It is essential to ensure you are using pumpkin puree and not pumpkin pie filling. It is easy to mix up the two, but pumpkin pie filling is a different consistency, and even more importantly it is much sweeter. 

Refrigerate the filling. When you mix all of this, the filling may be runny or loose. If this happens, don’t worry. The solution is to pop the filling in the fridge for 15 to 30 minutes. 

Seal the rolls. Don’t forget to pinch the edges of the crescent dough so that it seals the ingredients inside. This vital step will help keep the pumpkin from leaking out.