Pumpkin Pie Crescent Rolls Recipe

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The Comfort of Pumpkin Pie Crescent Rolls Recipe

There’s something undeniably cozy about the warm, spiced aroma of pumpkin pie drifting through the kitchen. But instead of the traditional slice, imagine that beloved flavor tucked inside flaky, golden crescents that you can just pick up and enjoy. That’s exactly the joy of this Pumpkin Pie Crescent Rolls Recipe — it’s a fresh take on a classic fall treat that’s perfect for weekend mornings or an easy dessert when friends drop by.

I love how these little rolls bring together the buttery layers of puff pastry with a velvety, warmly spiced pumpkin filling. You’ll notice the delicate crisp edges contrast wonderfully with the tender, juicy centers. This recipe transforms a simple batch of crescent rolls into something special and comforting with minimal fuss. It’s an effortless way to savor pumpkin pie flavors anytime you want.

No matter your skill level, you’ll find the steps straightforward, but the result feels luxuriously homemade. Let’s dive in and I’ll share everything you need to know to make these Pumpkin Pie Crescent Rolls a new favorite in your kitchen.

Ingredient Guide

• Puff Pastry: The golden, flaky base — store-bought keeps it simple but delivers spectacular layers.
• Pumpkin Puree: The velvety heart of the filling. Drying it with paper towels is key to avoiding soggy crusts.
• Brown & Granulated Sugars: Blend for depth and balanced sweetness.
• Vanilla Extract: Adds warmth and enhances pumpkin’s natural sweetness.
• Warm Spices (cinnamon, ginger, nutmeg, allspice): Classic pumpkin pie spices that imbue nostalgic autumn vibes.
• Egg Yolks: Bind the filling and provide a luscious, custard-like texture.

Feel free to swap the pumpkin puree for butternut squash puree or try maple syrup instead of sugars for a twist. Just keep the moisture in check to ensure perfect puff pastry rise.

Prep Before You Begin

Plan for about 15 minutes of prep and 15 minutes to bake. I recommend getting your mise en place ready—measuring your spices, sugars, and separating those egg yolks ahead of time makes the process smooth and enjoyable. Make sure your puff pastry sheets are fully thawed but still cool for easy rolling. Preheat your oven to 375°F (190°C) so it’s perfectly hot when you slide the trays in.

How to Make Pumpkin Pie Crescent Rolls Recipe

1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. This little step ensures your rolls won’t stick and cleanup is a breeze.
2. Prepare the pumpkin pie filling: In a bowl, stir together the pumpkin puree (pressed dry!), light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, vanilla, and egg yolks. You’ll notice it becomes this lovely, smooth mix with a deep, inviting aroma.
3. Roll out the puff pastry: Unfold the thawed sheets on a lightly floured surface. Gently roll them to even out any folds — this helps the layers puff evenly and creates a graceful golden finish.
4. Spread the filling
5. Cut into triangles: Use a pizza cutter or sharp knife to slice the sheets into triangles roughly 2 ¾ to 3 inches wide at the base and about 9–10 inches tall. Getting a uniform size helps ensure they bake evenly.

6. Form the crescents: Starting at the wide base, roll each triangle upward into a crescent shape. Handle them gently, so the pumpkin filling stays intact.
7. Arrange on baking sheets: Place the crescent rolls about 2 ½ inches apart for that perfect golden puff and delicate crisp edges.
8. Bake for 15 minutes: The rolls will puff and turn this gorgeous golden brown. The kitchen will soon be filled with the cozy scent of spiced pumpkin and buttery pastry.
9. Serve warm: I like to dust mine lightly with powdered sugar, adding a subtle sweetness and a pretty finish. These rolls are best savored fresh but still delicious at room temperature.

Creative Variations for Pumpkin Pie Crescent Rolls Recipe

• Add a sprinkle of chopped pecans or walnuts inside the filling for a crunchy surprise.
• Mix cream cheese into the pumpkin filling for an extra creamy texture and tangy depth.
• Swap the pumpkin spices for chai spice blend to gently shift the flavor profile.
• Drizzle with a simple glaze of powdered sugar and milk for a glossy sweet finish.
• Swap out puff pastry for crescent roll dough for a lighter, more tender bite.
• Try maple syrup or honey in place of sugar to introduce an earthy sweetness.

Storage, Freezing & Reheating

• Storage: Keep cooled rolls in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze unbaked crescents on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Bake straight from frozen, adding a few extra minutes to baking time.
• Reheating: Warm rolls in a 350°F oven for 5–7 minutes to refresh their crispness and softness.
• Tip: Avoid microwaving if possible; it tends to make the pastry soggy instead of flaky.

Pumpkin Pie Crescent Rolls Recipe FAQs

• Can I use homemade pumpkin puree? Absolutely! Just be sure to press out any excess moisture to keep your pastry crisp and flaky.
• Can I prepare these in advance? Yes! Assemble them and refrigerate for up to 24 hours before baking, or freeze unbaked crescents for longer storage.
• Can I add nuts or chocolate chips? Definitely! Chopped pecans, walnuts, or mini chocolate chips add delightful texture and flavor.
• What if I don’t have puff pastry? While puff pastry creates the best flaky texture, crescent roll dough can be a quick substitute though it’s softer and less layered.
• How do I avoid soggy bottoms? Dry your pumpkin puree thoroughly and line your baking sheet with parchment paper to help prevent sticking and moisture buildup.

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