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Pumpkin Pie Rolls


3/4 cup pumpkin puree

1/2 cup granulated sugar, divided

1 teaspoon pumpkin pie spice

1 large egg

2 cans Crescent Roll Dough (16 rolls total)

1 teaspoon cinnamon

3 tablespoons butter, melted


Preheat oven to 350°F. Line two cookie sheets with parchment paper.

Stir together pumpkin puree, 1/4 cup sugar, pumpkin pie spice, and egg in a medium bowl.

Unroll crescent roll dough and separate into triangles.

Place about 2 teaspoons of pumpkin mixture in the large end of each triangle. Roll up and fold the ends under to seal. Place on prepared baking sheets.

Bake 10-20 minutes or until golden brown and cooked through.

Place remaining 1/4 cup sugar and cinnamon in a small bowl. Brush each crescent roll with melted butter and roll in the cinnamon sugar.

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