Pumpkin Crescent Rolls Recipe - Allrecipes.com
Pumpkin Crescent Rolls Recipe

Pumpkin Crescent Rolls

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"These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling."

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Ingredients Edit and Save

Original recipe makes 32 rolls Change Servings


  1. Preheat oven to 375 degrees. In a large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
  2. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
  3. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2005

FANTASTIC! These are addictive. They were very easy to make. I'm not sure why some reviewers had problems with the filling oozing out. Chill the filling for about 1 hour before using and, as the instructions state, SPREAD the filling over the dough triangle - don't just place a spoonful at the widest part and try to roll it up over that - spread it out over the triangle to within about 1/4 inch from the edge (I used 1 heaping measuring teaspoon of filling for each). Then roll very loosely. I drizzled melted white chocolate over these after they had cooled. I made these the night before for a party. They are delicious warm from the oven, AND are still yummy served at room temp the next day (wrapped them in plastic wrap and refrigerated overnight - took them out of the fridge about 2 hours before serving) So delicious & easy - a hit at the party I took them to. Thanks! P.S. The recipe makes A LOT of filling - I used 8 cans of crescent dough and still hade plenty of filling left (could easily fill 10 - 12 cans of crescents)

Most Helpful Critical Review
Jan 25, 2004

Not very good. I thought the filling wasn't a good complement to the cresent rolls. I love pumpkin, but I will not make them again.


31 Ratings

Dec 07, 2005

This was a big hit at Thanksgiving dinner this year. I wanted to try something different this year to make for the little kids and they loved them. It will make a difference if you spread the filling out on the dough instead of in one spot so that it doesn't spill out. I also had the problem of having quite a bit of the filling left over so I made a pie out of it. It had a wonderful texture and taste. I think the cream cheese did the trick. I will try this again mext year since the kids liked it so much.

Oct 28, 2005

This easy fall recipe was a big hit at my children's preschool fall festival. Many moms and teachers asked for the recipe. I left the nuts out since it was for kids but think they would be good in it. I made 80 rolls and still had filling left, I did use much less filling on each roll than what the recipe called for. I too sprinkled with sugar and cinnamon before cooking. I will definately make again!

Nov 21, 2006

I also did not use the pecans, but will next time. This recipe is so delicious that I made these twice this weekend. The measurements need reworking, however, because I made only 1/4 of the recipe and made 32 rolls!

Nov 21, 2005

I took this to a Thanksgiving get together and had several people ask for the recipe. They are great once you get the assembly down. I followed the review that said to use a heaping teaspoon of the filling and then actually spread it over the crescent roll. Then roll very loosely. Once the filling cooks, it will harden a little, and won't spill out the sides. This is a great, easy recipe!

Jan 25, 2004

Very Different. Really good.

Sep 26, 2007

One word...messy! I even did as other reviews suggested and chilled the filling first and spread it down the crescent roll. I also had enough filling left over I could have made 2 pies! Filling was tasty but I won't make these again.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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