Pumpkin Filled Crescent Rolls
These pumpkin-filled crescent rolls are perfect for fall! Flaky, golden crescent rolls stuffed with a spiced pumpkin filling and topped with a sweet drizzle. A quick and easy treat that everyone will love.
Equipment
Ingredients
Filling:
- 1 cup pumpkin puree not pumpkin pie filling
- ¼ cup brown sugar packed
- 3 tablespoons granulated sugar
- 2 egg yolks
- 2 teaspoons homemade pumpkin spice blend
Crescent Rolls:
- 2 tubes refrigerated crescent rolls 16 total rolls
Frosting:
- ½ cup powdered sugar
- 1-2 tablespoons heavy cream
- ¼ teaspoon homemade pumpkin spice blend
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Make the filling: In a medium bowl, combine pumpkin puree, brown sugar, granulated sugar, egg yolks, and 2 teaspoons of homemade pumpkin spice blend. Mix well until smooth.
- Prepare the crescent rolls: Open the tubes and separate each triangle. Place 1-2 tablespoons of pumpkin filling onto the wide end of each triangle. Spread the filling about two-thirds up towards the point, leaving the narrow tip clean.
- Roll them up: Starting at the wide end, roll each crescent dough piece toward the point. Place on the prepared baking sheets, leaving at least 1-inch space between rolls.
- Bake: Bake for 10-12 minutes or until golden brown.
- Cool: Remove from the oven and transfer to wire racks. Let them cool for about 10 minutes.
- Make the frosting: In a small bowl, whisk together powdered sugar, teaspoon of your homemade pumpkin spice blend, and 1 tablespoon of heavy cream. Add more cream if needed to achieve a drizzle consistency.
- Drizzle: Use a spoon to drizzle the frosting over the cooled rolls. Serve and enjoy!
Notes
- You can substitute pumpkin spice with cinnamon or pumpkin pie spice if preferred.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Store leftovers in the refrigerator for up to five days. Reheat gently in the microwave before serving.
Tried this recipe?Let us know how it was!