Irresistibly Easy Pumpkin Pie Crescent Rolls for Fall Bliss
Servings: 8 rolls
Calories: 200kcal
These Pumpkin Pie Crescent Rolls are an easy, delightful treat perfect for fall gatherings or cozy breakfasts.
Print Recipe
Equipment
- Oven
- mixing bowl
- Baking sheet
- Parchment Paper
- Whisk
Ingredients
For the Filling
- 1 cup Pumpkin Puree Use pure pumpkin puree, not filling.
- ½ cup Brown Sugar Substitute with coconut sugar for lower GI.
- ¼ cup Granulated Sugar Consider using all brown sugar for richer flavor.
- 2 teaspoons Pumpkin Pie Spice Can be substituted with a blend of cinnamon, nutmeg, and ginger.
- 2 large Egg Yolks For a vegan alternative, use 1 tablespoon of cornstarch.
For the Dough
- 1 tube Crescent Roll Dough Feel free to use homemade dough.
For the Glaze
- 1 cup Powdered Sugar
- 2 tablespoons Milk Almond milk works for dairy-free.
- 1 teaspoon Maple Extract Omit or substitute with vanilla extract if desired.
Instructions
How to Make Pumpkin Pie Crescent Rolls
- Preheat your oven to 375°F (190°C).
- Mix together pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and egg yolks until smooth and well-combined.
- Unroll the crescent dough and cut it along the perforations, creating individual triangles.
- Spoon a portion of the pumpkin filling onto the wide end of each triangle of dough and roll from the wide end to the point.
- Place the crescent rolls on a baking sheet lined with parchment paper and bake for 11-13 minutes or until golden brown.
- Prepare the glaze by whisking powdered sugar, milk, and maple extract until smooth.
- Drizzle the glaze over the warm rolls before serving.
Notes
Optional: Garnish with a sprinkle of cinnamon for an aromatic touch. Ensure to pat store-bought pumpkin puree dry for thicker filling.
Nutrition
Serving: 1roll | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg