Crescent rolls stuffed with pumpkin, spices, sugar, butter, and cream cheese, baked in brown sugar sauce and soda for the easiest and most delicious Crescent Roll Pumpkin Pie Dumplings!
This is so amazingly delicious! Can’t wait to make this for Thanksgiving!!
After such a great response from Crescent Roll Peach Dumplings and Crescent Roll Apple Dumplings, my brain started churning with other similar ideas.
What ingredients you need
Pumpkin puree
crescent rolls
butter
Sugar, Brown sugar
Cream Cheese
Pumpkin Pie Spice
Soda (7 Up, Mountain Dew) or Water
How to make Crescent Roll Pumpkin Pie Dumplings?
Begin with preheating the oven to 350 degrees F. Coat with butter an 8 x 8-inch baking dish.
Unwrap the crescent rolls and separate the triangles.
Spread 1 tablespoon of pumpkin puree on each triangle of dough (on a wider side), sprinkle with 1 tablespoon of butter-sugar mixture, place cream cheese piece on it, and roll it in a croissant. Place it in a baking dish seam side down.
In a small bowl, mix brown sugar, sugar, and pumpkin pie spice. Cut in butter, using a pastry blender or fork, until the mixture is crumbly. Set aside.
Pour soda (7up or Mountain Dew) around the edges of a baking dish and between rolls (but not over) and bake for 25-30 minutes, or until they become golden brown.
Serve immediately (spoon a little syrup on the top) with a scoop of vanilla ice cream.
Ah-mazing!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Crescent Roll Pumpkin Pie Dumplings
Equipment
- 8 x 8 inch baking dish
Ingredients
- 1 8 oz 8-count tube of refrigerated crescent rolls
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 6 tablespoons salted butter
- 1/2 cup canned pumpkin or homemade pumpkin puree not pumpkin pie mix
- 2 oz cream cheese cut into 8 pieces
- 3 tablespoons soda 7 Up, Mountain Dew or you can use Water
- Vanilla ice cream optional
Instructions
- Preheat oven to 350 degrees F. Butter a 8 x 8-inch glass baking dish.
- In a small bowl, mix brown sugar, sugar and pumpkin pie spice. Cut in butter, using pastry blender or fork, until mixture is crumbly. Set aside.
- Unwrap the crescent roll and separate the triangles. Spread 1 tablespoon of pumpkin puree on each triangle of dough (on a wider side), sprinkle with 1 tablespoon butter-sugar mixture and place cream cheese piece on it, and roll it in a croissant.
- Place in baking dish and sprinkle remaining butter sugar mixture over crescents.
- Pour soda (7up or Mountain Dew) between rolls (but not over) and bake for 25-30 minutes, or until they become golden brown.
- Serve immediately with a scoop of vanilla ice cream, mmmmm ... Ah-mazing !
