Ingredient List
For the Rolls of the Pumpkin-Filled Crescent Rolls:
  • One 12-ounce tube refrigerated crescent rolls
For the Pumpkin-Filled Crescent Rolls Filling:
  • ½ cup pumpkin puree
  • 1 egg
  • ¼ cup sugar + 1 teaspoon sugar, divided
  • 1 teaspoon + 1/8 teaspoon pumpkin pie spice, divided
For the Icing:
  • 2 ounces cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-2 teaspoons milk, as needed to thin the texture
For the Pumpkin-Filled Crescent Rolls
  • Preheat oven to 350°F and line a baking sheet with parchment paper.

  • In a mixing bowl, whisk together the pumpkin puree, egg, ¼ cup sugar and 1 teaspoon pumpkin pie spice.

  • Open the tube of crescent rolls and unroll each crescent.  Spoon a heaping tablespoon of the pumpkin mixture onto each of the crescent rolls.  Roll up very gently and place onto the lined baking sheet with the tail of the crescent roll on the bottom.

  • Sprinkle the rolls with the remaining 1 teaspoon of sugar and 1/8 teaspoon pumpkin pie spice.  Bake for 12-14 minutes or until golden brown.

For the Icing
  • While the rolls are baking, mix up the frosting.  Add the cream cheese to a mixing bowl and stir until smooth.  Add the powdered sugar and vanilla and stir until smooth.  If it’s too thick, add 1-2 teaspoons milk.

  • Drizzle over the baked rolls and enjoy!

  • What better way to enjoy the fall weather than with these simple pumpkin crescent rolls?  If you’re like us and can’t get enough pumpkin this season, give these Pumpkin Chocolate Chip Muffins or our Pumpkin French Toast Casserole a try!

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