Print

Pumpkin Pie Crescent Rolls

A stack of golden-brown pumpkin pie crescent rolls drizzled with white icing on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick and easy pumpkin pie crescent rolls with a simple maple glaze, perfect for a fall breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 can (8 ounces) refrigerated crescent rolls
  • 1/2 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon maple extract
  • 1/4 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and separate it into 4 rectangles. Pinch the seams together to form a solid rectangle.
  3. In a small bowl, mix the pumpkin puree, powdered sugar, milk, maple extract, and pumpkin pie spice until smooth.
  4. Spread about 1 tablespoon of the pumpkin mixture evenly over each crescent roll rectangle, leaving a small border.
  5. Roll up each rectangle tightly, starting from the short end.
  6. Place the rolled crescent rolls seam-side down on the prepared baking sheet.
  7. Bake for 12-15 minutes, or until golden brown.
  8. Let cool slightly before serving.

Notes

  • For a stronger maple flavor, add a few drops of maple extract to the glaze.
  • You can use a fork to gently press the seams together if they start to separate during rolling.
  • These are best served warm.

Nutrition

Find it online: https://devourdish.com/pumpkin-pie-crescent-rolls/