Pumpkin-Cream Cheese Crescent Roll Dumplings (Easy Dessert)
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. A 5-Star tried & true recipe from Pillsbury!
Course Breakfast, brunch, Dessert
Cuisine American
Keyword Pumpkin Crescent Roll Dumplings, Pumpkin Crescent Rolls, Pumpkin Pie Crescent Rolls
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
This is a fantastic tried & true recipe from Pillsbury.Please head to Pillsbury for a great step-by-step video.These are great served both warm and cold. The recipe recommends serving while still warm, but they are also delicious cold.Store leftover dumplings in fridge.