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Easy 4-Ingredient Pumpkin Pie Crescent Rolls

Pumpkin pie crescent rolls are filled with a simple spiced pumpkin mixture and baked until puffed and golden brown. This easy four-ingredient treat comes together in flaky crescent dough with a soft pumpkin center.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling 5 minutes
Total Time 29 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 0.33 cup pumpkin puree canned
  • 2 tbsp brown sugar packed
  • 1 tsp pumpkin pie spice
  • 1 can (8 oz) crescent roll dough refrigerated; 8 rolls

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. Stir the pumpkin puree, brown sugar, and pumpkin pie spice together in a small bowl.
  4. Unroll the crescent dough and separate it into 8 triangles.
  5. Spoon about 2 teaspoons of filling onto the wide end of each triangle, leaving the edges clear.
  6. Roll each triangle toward the point and place it point-side down on the baking sheet.
  7. Bake for 11 to 14 minutes, until the rolls are puffed and golden brown.
  8. Cool on the baking sheet for 5 minutes before serving.

Notes

Avoid overfilling the triangles so the seams stay closed as the rolls bake. Store in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months and thaw before serving. For a dairy-free option, use a dairy-free crescent roll dough.