Chef Emma Roberts - Fall Baking Specialist
👨‍🍳 Fall Baking Expert

Recipe by Mitchell

🎓 Seasonal Baking Specialist ⏰ 15+ Years Experience 🍽️ Quick Pastry Innovator

❤️ My Recipe Story

"These pumpkin pie crescent rolls were created during a busy October morning when I wanted all the cozy flavors of pumpkin pie but needed something quick for breakfast. The combination of convenient crescent roll dough with homemade pumpkin filling became an instant family favorite that we now make every fall."

Emma specializes in seasonal baking that brings comfort food flavors to busy schedules. She's passionate about creating recipes that deliver maximum flavor impact with minimal time investment, perfect for families who want homemade treats without the fuss.

View All Mitchell's Recipes →
Golden-brown pumpkin pie crescent rolls arranged on a rustic wooden board, drizzled with white glaze, sprinkled with pecans, and dusted with cinnamon, with fall leaves in background

Mastering the Perfect Pumpkin Filling

The secret to exceptional pumpkin pie crescent rolls lies in creating a filling that captures all the warm spices and creamy texture of traditional pumpkin pie while being thick enough not to leak during baking. The addition of cream cheese provides richness and helps bind the filling.

Proper spice balance is crucial for authentic pumpkin pie flavor. The combination of cinnamon, nutmeg, ginger, and cloves creates the classic warm spice profile, while brown sugar adds depth and caramelized sweetness that complements the pumpkin's natural earthiness.

💡 Professional Tip

Make sure the cream cheese is fully softened before mixing to prevent lumps in the filling. If you're in a hurry, cut it into small cubes and microwave for 10-15 seconds to soften quickly.

Frequently Asked Questions

You can prepare the filling up to 2 days ahead and store covered in the refrigerator. Assemble and bake just before serving for best texture, though baked rolls can be stored for 2 days and reheated.

The recipe includes individual spices, but you can substitute 1½ teaspoons of store-bought pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves listed.

Yes, but make sure to cook and drain fresh pumpkin well to remove excess moisture. Canned pumpkin puree (not pie filling) is actually preferred for consistent texture and flavor.

Don't overfill (about 2 tablespoons per roll), leave a border around edges, and make sure the filling isn't too thin. Tuck the point of each triangle underneath to help seal.

Yes! Freeze assembled but unbaked rolls on a baking sheet, then transfer to bags. Bake directly from frozen, adding 2-3 minutes to baking time. Glaze after baking.

Try cream cheese glaze (cream cheese, powdered sugar, milk), maple glaze (maple syrup and powdered sugar), or simply dust with powdered sugar and cinnamon.

Reduce the brown sugar in the filling to 2 tablespoons and skip the glaze, or use a light dusting of powdered sugar instead. The rolls will still be delicious with less sweetness.

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 300°F oven for 5 minutes to restore some crispness, or enjoy at room temperature.

Recipe Troubleshooting Guide

✅

Filling Leaks Out

Problem: Pumpkin filling leaks from rolls during baking

Solution: Use less filling per roll, ensure filling isn't too thin, leave proper borders when spreading, and tuck triangle points under rolls to help seal edges.

✅

Rolls Don't Brown Properly

Problem: Crescent rolls remain pale or cook unevenly

Solution: Ensure oven is fully preheated, brush with egg wash before baking, don't overbake, and rotate pan halfway through if needed for even browning.

✅

Dry or Dense Texture

Problem: Rolls turn out dry or heavy instead of flaky

Prevention: Don't overbake, brush with melted butter immediately after baking, ensure crescent dough is fresh, and serve warm for best texture.

✅

Glaze Too Thick or Thin

Problem: Glaze doesn't have the right consistency

Recovery: Add milk gradually for thinner glaze, or more powdered sugar for thicker consistency. Glaze should drizzle easily but not be watery.

✅

Filling Too Runny

Problem: Pumpkin filling is too thin and won't stay in place

Prevention: Add an extra tablespoon of cream cheese or a teaspoon of cornstarch to thicken. Make sure pumpkin puree isn't too watery - drain if necessary.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt to the filling or reduce brown sugar slightly

Too Salty: Add a touch more brown sugar or vanilla to balance saltiness

Bland: Increase spices, especially cinnamon and vanilla, or add a pinch of maple extract for more depth

Autumn baking ingredients including pumpkin puree, warm spices, crescent roll dough, cream cheese, and brown sugar arranged on rustic wooden surface with fall decorations

Choosing Quality Ingredients for Maximum Flavor

Using pure pumpkin puree rather than pumpkin pie filling ensures you control the sweetness and spice levels. Look for canned pumpkin that contains only pumpkin with no added sugars or spices. Fresh pumpkin can be used but requires extra preparation to achieve the right consistency.

Fresh spices make a significant difference in the final flavor profile. Ground spices lose potency over time, so check that your cinnamon, nutmeg, and ginger are fragrant and vibrant in color. Quality vanilla extract also enhances the overall warmth and sweetness of the filling.

Essential Ingredient Notes

  • Pumpkin Puree Quality: Choose pure pumpkin puree, not pumpkin pie filling. The puree should be thick and smooth. If it seems watery, drain it in a fine mesh strainer for 15 minutes before using.
  • Spice Freshness: Fresh ground spices provide the best flavor. If your spices are over a year old, consider replacing them. Taste the mixture and adjust spices to your preference.
  • Cream Cheese Temperature: Room temperature cream cheese blends smoothly without lumps. If forgotten, cut into small pieces and microwave briefly, checking every 10 seconds until softened.
Step-by-step process showing crescent roll triangles being filled with spiced pumpkin mixture, rolled up, and brushed with egg wash before baking

Assembly and Baking for Perfect Results

The key to well-formed crescent rolls is proper filling distribution and rolling technique. Spread the pumpkin mixture evenly on the wide end of each triangle, leaving enough border to prevent leakage. Rolling from the wide end ensures the filling stays contained while creating the classic crescent shape.

Proper baking temperature and timing create the ideal balance of golden-brown exterior and fully cooked interior. The egg wash provides beautiful color and sheen, while the immediate butter brush after baking adds richness and helps keep the rolls moist.

Perfect Rolling Technique

Start rolling from the wide end, gently stretching the dough as you roll to encase the filling completely. Tuck the pointed end underneath to help seal and prevent unrolling during baking.

Pumpkin Pie Crescent Rolls

Prep 15 min
Cook 12 min
Serves 8 servings
Level Easy

📋 Ingredients

For the Pumpkin Filling

  • 2 tubes refrigerated crescent roll dough
    Fresh dough works best for flakiness
  • 1 large egg, beaten
    For golden, glossy finish
  • 30g melted butter
    Brushed on after baking for richness
  • 120g powdered sugar
    Creates smooth, sweet glaze
  • 30ml milk
    Thins glaze to perfect consistency
  • 30g chopped pecans (optional)
    Adds autumn crunch and flavor
  • Ground cinnamon for dusting
    Final aromatic touch

For Assembly and Glaze

  • 200g pumpkin puree
    Pure pumpkin, not pie filling
  • 60g cream cheese, softened
    Adds richness and helps bind filling
  • 40g brown sugar
    Provides deep, caramelized sweetness
  • 1 tsp vanilla extract
    Pure vanilla enhances warm flavors
  • Pumpkin pie spice blend
    Cinnamon, nutmeg, ginger, cloves for authentic flavor
  • ¼ tsp salt
    Balances sweetness and enhances spices
  • ½ tsp vanilla extract (for glaze)
    Complements pumpkin spice flavors

Instructions

  1. Prepare Pumpkin Filling

    Preheat oven to 375°F. In a bowl, mix pumpkin puree, softened cream cheese, brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.

  2. Prepare Crescent Dough

    Unroll crescent roll dough and separate into 8 triangles. Place on parchment-lined baking sheet, leaving space between each triangle.

  3. Fill and Roll

    Spread about 2 tablespoons of pumpkin filling on the wide end of each triangle, leaving a small border. Starting from the wide end, roll up each triangle, tucking the point underneath. Brush tops with beaten egg.

  4. Bake Rolls

    Bake for 11-14 minutes until golden brown and puffed. Remove from oven and brush immediately with melted butter. Cool on baking sheet for 5 minutes.

  5. Make Glaze and Serve

    Whisk together powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle glaze over warm rolls. Sprinkle with chopped pecans if using and dust lightly with cinnamon. Serve warm.

Recipe Notes & Tips

Make-Ahead Options

The pumpkin filling can be made up to 2 days ahead and refrigerated. Assembled rolls can be frozen before baking for up to 1 month - bake directly from frozen, adding 2-3 minutes to baking time.

Serving Suggestions

These are perfect for fall breakfast, brunch, or dessert. Serve warm with coffee or hot apple cider. They're also delicious alongside vanilla ice cream for a special dessert.

Flavor Variations

Try adding mini chocolate chips to the filling, substitute maple syrup for some of the brown sugar, or add orange zest for a citrus twist. A cream cheese glaze instead of powdered sugar glaze is also delicious.