Pumpkin Cream Cheese Crescent Roll Dumplings (aka, Pumpkin Pie Crescent Rolls, cheesecake style), are made with refrigerated crescent rolls, stuffed with a delicious pumpkin cream cheese filling, topped with a crunchy sugar and spice topping, baked to golden brown perfection. Top with vanilla ice cream for a fantastic fall dessert.
Pumpkin Crescent Roll Dumplings make a fantastic fall dessert!
Are you looking for a fantastic fall dessert that’s a cinch to make? Give this tried and true Pumpkin Dumplings recipe a try. This tasty treat is ready from start to finish in an hour, making it a great addition to your fall and holiday tables.
This is an awesome tried and true Pillsbury recipe. (This is not a sponsored post)
Ingredients Needed to Make Pumpkin Crescent Roll Dumplings
- refrigerated crescent rolls
- pure pumpkin purée (NOT pumpkin pie mix)
- granulated sugar
- brown sugar
- butter
- pumpkin pie spice
- cream cheese
- apple juice (or water)
How to Make the Dumplings
Preheat oven to 350 degrees F. Spray an 8 inch square baking dish with non-stick cooking spray. In a small bowl add butter, granulated sugar, brown sugar and pumpkin pie spice. Using a fork, cut in butter until the mixture is a crumbly consistency. Set aside.
Open crescent rolls package, carefully separate the dough into 8 individual triangles then place them on a clean flat surface like a cutting board. At the widest end of the triangle add 1 tablespoon of pumpkin puree, 1 tablespoon of the butter sugar mixture and a piece of cream cheese.
Next, roll the dumplings, starting from the wide end, tucking the pointy end underneath. Repeat filling and rolling the remaining crescent dumplings. Place them evenly in prepared baking dish (2 rows of 4). Sprinkle the remaining butter and sugar mixture evenly on top then pour apple juice over the dumplings.
Bake on the middle rack of oven for 27 to 32 minutes. Dumplings are ready when they have turned a golden brown and are baked thoroughly.
When ready, remove from oven and allow to cool for 10 mins. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Store leftover dumplings in the fridge.
Looking for more great pumpkin desserts? Check out these recipes!
- Pumpkin Crazy Cake
- Pumpkin Chocolate Chip Cookies (Soft Batch)
- Easy Chocolate Pumpkin Muffins
- The Great Pumpkin Pie Recipe
- Old Fashioned Soft Pumpkin Cookies with Glaze
Questions you may have for this recipe:
Yes, you can use water in place of apple juice.
Pumpkin Pie Spice can be found in the spice section at your local grocery store. For those not in the States or if it’s not available in your area, you can make homemade. There are several great recipes online. The 5 main spices often used – ground cinnamon, ground nutmeg, ground ginger, ground allspice and ground cloves.
Please Note: This is not a sponsored post. I have no affiliation with Pillsbury or any of the products featured in this post. I am just a fan of this great recipe. When I share a tried and true, I will often send you to the source to print the full recipe. It’s important for me to share the love and credit the source.
Pumpkin-Cream Cheese Crescent Roll Dumplings (Easy Dessert)
Ingredients
- 1 can refrigerated crescent rolls (8 oz, 8 count)
- ½ cup pure pumpkin purée (NOT pumpkin pie mix)
- ⅓ cup butter
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice (store bought or homemade)
- 2 ounces cream cheese – divided into 8 even pieces
- 3 Tablespoons apple juice (or sub with water)
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with non-stick cooking spray.
- In a small bowl add butter, granulated sugar, brown sugar and pumpkin pie spice. Using a fork, cut in butter until the mixture is a crumbly consistency. Set aside.
- Open crescent rolls package, carefully separate the dough into 8 individual triangles, then place them on a clean flat surface like a cutting board. At the widest end of the triangle add 1 tablespoon of pumpkin purée, 1 tablespoon of the butter sugar mixture and a piece of cream cheese.
- Roll the dumplings, starting from the wide end, tucking the pointy end underneath. Repeat filling and rolling the remaining crescent dumplings. Place them evenly in prepared baking dish (2 rows of 4). Sprinkle the remaining butter and sugar mixture evenly on top, then pour apple juice over the dumplings.
- Bake on the middle rack of the oven for 27 to 32 minutes. Dumplings are ready when they have turned a golden brown and are baked thoroughly.
- When ready, remove from oven and allow to cool for 10 mins. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Notes
Thanks for stopping by!
Cheers!
Janice Redden
I made the Pumpkin Crescent Roll Dumplings & they were WONDERFUL! My family loved them & insisted that I make them for Thanksgiving!
Mary Neumann
So great to hear, Janice! This is a wonderful, tried and true recipe for fall and the holidays! Thanks so much for stopping back to leave a comment for others to read. 🙂
Lisa
Wonderful dessert! Came out great!
Esmé Slabbert
I am not the worlds biggest pumpkin pie eater but these crescent rolls are calling me by name. Pinning it.
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