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Pumpkin Pecan Crescent Rolls

This easy pumpkin pecan crescent roll is the best excuse to eat pumpkin pie for breakfast. Crescent rolls filled with pumpkin puree, chopped pecans and cinnamon sugar.
Course Breakfast, Dessert, Pumpkin
Cuisine American
Keyword Breakfast, Crescent rolls, Pumpkin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Sarah Kozowski


  • 1 8 oz can crescent rolls
  • 1/3 cup pumpkin puree
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup pecans finely chopped
  • 1 tablespoon butter melted


  • Preheat oven to 375°F. Line cookie sheet with parchment paper. Set aside. Unwrap the crescent roll and separate the triangles.
  • Combine sugar and cinnamon in a small bowl. Spread some pumpkin puree on one side of each triangle.
  • Sprinkle each triangle with a lot of sugar and cinnamon mixture, and sprinkle with the pecans or walnuts.
  • Starting with the wider end, roll the dough over once and slightly pinch the sides to keep the filling inside. Continue rolling up like a crescent roll (some of the filling may seep out).
  • Arrange crescent rolls on a cookie sheet. Brush each crescent roll with melted butter and sprinkle with additional cinnamon sugar and pecans.
  • Bake for 12-15 minutes, until golden. Remove from oven and let cool for 10 minutes before serving.


The amount of pumpkin, brown sugar, and pecans can be increased or decreased per roll depending on your tastes. Also, instead of pecan you can use walnuts or almonds or just omit them.