Pumpkin Crescent Roll Dumplings Recipe
Okay, let me tell you about this Pumpkin Crescent Roll Dumplings Recipe that totally stole my heart the moment I baked it. It’s such a comforting little dessert—imagine warm, gooey pumpkin filling hugged by flaky crescents, all topped with a delicate brown sugar crumble. It’s the kind of treat that’s perfect for cozy fall nights, or anytime you want an easy dessert that feels homemade without a ton of fuss.
What makes this Pumpkin Crescent Roll Dumplings Recipe really special is how it blends simple ingredients into something that tastes like it took hours in the kitchen. I love that it uses refrigerated crescent rolls as the base, so you can pull it together quickly after work or when unexpected guests drop by. Plus, the cream cheese surprise inside adds that perfect richness that’ll have you sneaking second helpings for sure!
Why This Recipe Works
- Simple Ingredients: Uses common pantry staples combined in a clever way for impressive flavor without stress.
- Quick to Assemble: Ready in about 10 minutes before baking, perfect for busy evenings or last-minute desserts.
- Contrast of Textures: Flaky crescent rolls with creamy pumpkin and melted cream cheese inside make every bite a delight.
- Perfect Portioning: Made in 8 individual rolls, so sharing (or hiding extras) is super easy.
Ingredients & Why They Work
Each ingredient in this Pumpkin Crescent Roll Dumplings Recipe plays a key role in creating the perfect balance of flavors and textures. Pick fresh or high-quality ingredients when you can, and you’ll notice the difference right away.
- Refrigerated crescent rolls: The flaky dough forms a quick, buttery envelope for the filling without making you start from scratch.
- Pumpkin puree: Look for pure pumpkin, not pie filling, for control over sweetness and spice.
- Butter: Adds richness and helps create the crumbly topping with brown sugar.
- Light brown sugar: Offers caramel notes that pair beautifully with pumpkin pie spice.
- Pumpkin pie spice: That warm blend of cinnamon, nutmeg, and cloves brings all those classic fall vibes.
- Cream cheese: Gives a creamy, tangy surprise inside each dumpling that contrasts the sweet pumpkin.
- Apple juice: Poured on top before baking to keep the dumplings moist and add subtle fruity sweetness.
Tweak to Your Taste
I’m all about making this Pumpkin Crescent Roll Dumplings Recipe your own. Whether you like things a little sweeter, spicier, or want to swap out a few ingredients, it’s easy to customize and still get fantastic results.
- Variation: I sometimes sprinkle chopped pecans or walnuts on top before baking for a nice crunch—that’s always a hit with guests.
- Dairy-free: I’ve replaced butter with coconut oil and cream cheese with a dairy-free alternative to serve friends with allergies, and it worked beautifully.
- Extra spice kick: For a little zing, I add a pinch of ground ginger or extra cinnamon to the brown sugar crumble.
- Fruit twist: Swap apple juice with pear or cranberry juice for a festive fall flavor variation.
Step-by-Step: How I Make Pumpkin Crescent Roll Dumplings Recipe
Step 1: Prep your pan and the topping mix
First off, heat your oven to 350°F and grease an 8-inch square baking dish with nonstick spray—don’t skip this or you might lose those golden dumplings to the pan. Next, mix your brown sugar and pumpkin pie spice in a small bowl, then cut in the butter using a fork or pastry cutter until it’s crumbly. I usually refrigerate this topping while I assemble the dumplings to keep it chilled and crumbly.
Step 2: Roll, fill, and seal those dumplings
Separate your crescent roll dough into 8 triangles. At the widest end of each triangle, spoon about a tablespoon of pumpkin puree, then a tablespoon of the brown sugar mixture, plus a chunk of cream cheese. Roll your dough from the wide end to the tip, tucking the pointy end underneath to seal in that filling. If you’re worried about leaks, try pressing the edges with a fork gently, but usually tucking the tip works just fine.
Step 3: Arrange, top, and drizzle
Place each filled crescent seam side down in the baking dish. Once all your rolls are nestled in, sprinkle the remaining crumble topping evenly over the dumplings, then pour the apple juice all over the top. This juice bath helps keep the crescents moist and adds a lovely juice glaze effect.
Step 4: Bake and enjoy
Bake for about 28-30 minutes until your dumplings are puffed up and a gorgeous golden brown on top. Let them cool for 10 minutes—they’ll be hot and gooey inside but cooling helps the filling set just right. Serve warm, and watch people’s faces light up with every bite.
Pro Tips for Making Pumpkin Crescent Roll Dumplings Recipe
- Don’t Skip Chilling the Topping: Keeping the crumble mixture cold ensures it doesn’t melt too fast in the oven, giving you beautiful texture.
- Use Pure Pumpkin: Not all pumpkin purees are equal—avoid pumpkin pie filling to control your sweetness and spice perfectly.
- Tuck Those Ends Well: I learned that tucking the small end under really helps the dumplings keep their shape and prevents filling leaks.
- Let Cool Before Serving: Letting the baked dumplings rest for 10 minutes gives time for the filling to set, so you get dangerously gooey bites but no spills.
How to Serve Pumpkin Crescent Roll Dumplings Recipe
Garnishes
Whenever I serve these, I love sprinkling a little powdered sugar or a drizzle of caramel sauce on top to add elegance and extra sweetness. A dollop of whipped cream, especially if lightly cinnamon-spiced, also pairs perfectly with the warm pumpkin flavors.
Side Dishes
I sometimes enjoy these Pumpkin Crescent Roll Dumplings alongside a scoop of vanilla ice cream or with a cup of spiced chai tea to really lean into fall vibes. They also go surprisingly well with savory dishes like roasted turkey or pork, making them a versatile dessert for holiday meals.
Creative Ways to Present
For special occasions, I’ll plate each dumpling in little ramekins or muffin liners and garnish with toasted pumpkin seeds and fresh sage leaves for a rustic look. Pairing them on a wooden board with seasonal fruit makes for a cozy fall dessert spread that guests adore.
Make Ahead and Storage
Storing Leftovers
Leftovers? I keep them covered tightly in the fridge for up to three days. When you grab one later, it’s best to reheat gently so you don’t toughen the pastry—about 15 minutes at 325°F in the oven brings them back to life beautifully.
Freezing
I’ve frozen the unbaked assembled dumplings, tightly wrapped in plastic and foil, for up to a month. When ready to bake, just thaw them overnight in the fridge and bake as directed. This is a great trick if you want to prep early for a party or holiday!
Reheating
Reheating in the oven is your best bet to keep the texture crispy on the outside and warm inside. I avoid microwaves unless I’m in a rush, as they tend to make the crescent dough soggy. A quick reheat at 325°F wrapped loosely in foil takes about 15 minutes and tastes almost fresh-baked.
FAQs
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Can I use homemade crescent roll dough for the Pumpkin Crescent Roll Dumplings Recipe?
Absolutely! Homemade crescent roll dough will add an extra homemade touch and can result in flakier dumplings. Just make sure your dough isn’t too sticky or too cold when assembling, so it’s easier to roll and seal around the filling.
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Is this Pumpkin Crescent Roll Dumplings Recipe gluten-free?
As written, it’s not gluten-free because crescent rolls usually contain wheat flour. However, you can experiment with gluten-free crescent dough brands available at some stores or bake the pumpkin filling in gluten-free puff pastry for a similar effect.
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Can I make these dumplings ahead of time and bake later?
Yes! You can assemble the dumplings and refrigerate them for a few hours or freeze unbaked dumplings up to one month. Just bake straight from the fridge or thaw fully before baking. This is a huge time saver for entertaining!
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What’s the best way to store leftover dumplings?
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat in an oven rather than the microwave to keep the crescents flaky and the filling warm.
Final Thoughts
I make this Pumpkin Crescent Roll Dumplings Recipe every fall, and it always brings a smile to everyone around the table. It’s so easy that even when life gets busy, I know I can pull it off with absolutely delicious results. You’re gonna love how effortlessly it impresses friends and family—trust me, once you try it, it’ll become one of your favorite cozy desserts to make again and again.
Print
Pumpkin Crescent Roll Dumplings Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious Pumpkin Crescent Roll Dumplings combine flaky crescent roll dough with a sweet pumpkin and cream cheese filling, topped with a spiced brown sugar crumble and baked to golden perfection for a cozy, autumn-inspired treat.
Ingredients
Dough and Filling
- 1 (8 oz) can refrigerated crescent rolls
- 1/2 cup pumpkin puree
- 2 oz cream cheese
Brown Sugar Crumble Topping
- 1/3 cup butter
- 1/2 cup light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
Finishing
- 3 tablespoons apple juice
Instructions
- Preheat oven: Preheat your oven to 350°F and grease an 8-inch square baking dish with nonstick spray to prepare for baking.
- Make brown sugar crumble: In a small bowl, combine the light brown sugar and pumpkin pie spice. Cut in the butter using a fork or pastry cutter until the mixture becomes crumbly. Set this aside for later use.
- Prepare crescent rolls: Separate the crescent roll dough into 8 individual triangles. At the widest end of each triangle, place 1 tablespoon of pumpkin puree, 1 tablespoon of the brown sugar mixture, and a small piece of cream cheese.
- Roll the dumplings: Roll up each crescent triangle starting from the widest end, tucking the smaller end underneath. Arrange all rolled crescents evenly in the prepared baking dish.
- Add topping and apple juice: Sprinkle the remaining brown sugar crumble mixture over the rolled crescents, then carefully pour the apple juice evenly over the top to keep them moist and add flavor.
- Bake: Bake in the preheated oven for 30 minutes or until the crescent rolls are golden brown and cooked through.
- Cool and serve: Allow the dumplings to cool in the baking dish for 10 minutes before serving. Enjoy this warm and comforting treat!
Notes
- You can substitute canned pumpkin puree with fresh homemade pumpkin puree if desired.
- To make cleanup easier, line the baking dish with parchment paper before greasing.
- For extra flavor, sprinkle a little powdered sugar on top before serving.
- If you want a dairy-free version, use dairy-free butter and cream cheese alternatives.
- Serve with a scoop of vanilla ice cream or whipped cream for an indulgent dessert experience.
Nutrition
- Serving Size: 1 dumpling
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
