Pumpkin Cream Cheese Crescent Roll Dumplings (also called Pumpkin Pie Crescent Rolls, cheesecake style) are made with refrigerated crescent rolls filled with a creamy pumpkin and cream cheese center, topped with a crunchy sugar-and-spice crumble, and baked until golden. Serve warm with vanilla ice cream or whipped cream for a cozy fall dessert.
Pumpkin Pie Crescent Roll Dumplings make a fantastic fall dessert!
If you want a simple, crowd-pleasing fall dessert that comes together quickly, try these Pumpkin Dumplings. The recipe is straightforward and ready in about an hour, making it perfect for holiday gatherings or a weekend treat.
This version is adapted from a tried-and-true Pillsbury recipe.
Ingredients Needed to Make Pumpkin Crescent Roll Dumplings
- 1 can refrigerated crescent rolls (8 oz, 8 count)
- 1/2 cup pure pumpkin purée (NOT pumpkin pie mix)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup butter
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 2 ounces cream cheese, divided into 8 pieces
- 3 tablespoons apple juice (or water)
How to Make the Dumplings
Preheat the oven to 350°F (175°C) and lightly spray an 8-inch square baking dish with non-stick spray.
In a small bowl, combine the butter, granulated sugar, brown sugar, and pumpkin pie spice. Cut the butter into the sugar mixture with a fork until it forms a crumbly texture; set aside.
Open the crescent roll package and separate the dough into 8 triangles. Place them on a clean surface. At the wide end of each triangle put about 1 tablespoon pumpkin purée, 1 tablespoon of the butter-and-sugar mixture, and one piece of cream cheese.
Roll each triangle from the wide end toward the point, tucking the tip underneath to seal. Place the dumplings in two rows of four in the prepared dish. Sprinkle the remaining butter-and-sugar mixture evenly over the dumplings, then pour the apple juice (or water) over them.
Bake on the middle rack for 27–32 minutes, or until the dumplings are golden brown and cooked through. Remove from the oven and let cool for about 10 minutes.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep well refrigerated—store them in an airtight container and reheat gently before serving if you prefer them warm.
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. If you prefer, use water instead of apple juice.
Pumpkin pie spice is a blend typically containing ground cinnamon, nutmeg, ginger, allspice, and cloves. It’s available in the spice aisle of most grocery stores. If you don’t have it on hand, you can make a simple mix at home using those spices in proportions you prefer.
Please Note: This is not a sponsored post. I have no affiliation with Pillsbury or the products used; this recipe is shared because it’s a reliable favorite.
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 pieces
- 3 Tablespoons apple juice (or water)
Instructions
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Preheat oven to 350°F (175°C). Spray an 8-inch square baking dish with non-stick cooking spray.
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In a small bowl, combine butter, granulated sugar, brown sugar, and pumpkin pie spice. Cut in the butter with a fork until crumbly. Set aside.
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Open crescent rolls and separate into 8 triangles. On the wide end of each triangle, add about 1 tablespoon pumpkin purée, 1 tablespoon of the butter-sugar mixture, and one piece of cream cheese.
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Roll each triangle from the wide end toward the point, tucking the tip underneath. Place dumplings in the prepared dish in two rows of four. Sprinkle remaining butter-sugar mixture over the top, then pour apple juice (or water) over the dumplings.
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Bake on the middle oven rack for 27–32 minutes, until golden brown and cooked through. Remove and allow to cool 10 minutes.
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Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator.
Notes
For a step-by-step video, refer to the original source at Pillsbury.
These dumplings are delicious served warm or cold, though they’re especially comforting when warm.
Store leftovers in the fridge.
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