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Pumpkin Pie Crescent Rolls

A close-up of golden-brown pumpkin pie crescent rolls drizzled with white icing, one cut open to reveal the pumpkin filling.
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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 packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 cup powdered sugar
  • 1–2 tablespoons milk
  • 1 teaspoon maple syrup

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Stir until well combined.
  3. Unroll the crescent roll dough and separate it into 8 triangles.
  4. Spread about 1 tablespoon of the pumpkin mixture onto the wider end of each triangle.
  5. Roll up the crescent rolls starting from the wide end to the point. Pinch the seams to seal.
  6. Place the rolled crescent rolls onto the prepared baking sheet.
  7. Bake for 12-15 minutes, or until golden brown.
  8. While the rolls are baking, whisk together the powdered sugar, milk, and maple syrup in a small bowl until smooth. Add more milk if needed to reach your desired drizzling consistency.
  9. Let the crescent rolls cool slightly on the baking sheet before drizzling with the maple glaze.

Notes

  • For a more intense maple flavor, you can add a drop of maple extract to the glaze.
  • These are best served warm.
  • You can use store-bought pumpkin pie spice or make your own blend.

Nutrition

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