Description
These Pumpkin Pecan Crescent Rolls are a quick and easy fall treat! Buttery crescent dough is filled with a spiced pumpkin and brown sugar mixture, then rolled up with crunchy pecans. Baked until golden and drizzled with a sweet glaze, they make the perfect breakfast, dessert, or snack for cozy autumn days!
Ingredients
Units
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/3 cup chopped pecans
- 1 tbsp melted butter
Glaze (optional):
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling: In a small bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Unroll the crescent dough and separate it into 8 triangles.
- Spread about 1 tablespoon of the pumpkin mixture onto each triangle, leaving a small border around the edges.
- Sprinkle with chopped pecans, then roll each triangle from the wide end to the tip. Place them seam-side down on the baking sheet.
- Brush with melted butter and bake for 10-12 minutes, or until golden brown.
- Make the glaze (if using): Whisk together powdered sugar, milk, and vanilla extract. Drizzle over warm crescent rolls before serving.
- Serve warm and enjoy!
Notes
- If you prefer a crunchier texture, toast the pecans before adding them to the filling.
- You can swap the pecans for walnuts or omit nuts altogether.
- For extra sweetness, sprinkle a little cinnamon sugar on top before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.