Crescent Roll Pumpkin Pie Dumplings: Quick & Easy Fall Dessert Recipe

When fall rolls around, there’s one thing my kids and I can all agree on—pumpkin everything. These Crescent Roll Pumpkin Pie Dumplings are my secret weapon for busy weeknights when I want something homemade but don’t have hours to fuss in the kitchen. Think of it as pumpkin pie meets buttery crescent rolls, with a brown sugar sauce that makes your house smell like heaven.

The best part? You only need about 40 minutes to whip these up. And yes, they taste even better with a scoop of vanilla ice cream melting over the top—trust me on that.

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Why You’ll Love These Crescent Roll Pumpkin Pie Dumplings

• Quick & easy: Ready in under an hour.
• Kid-approved: Even picky eaters gobble these up.
• Perfect for fall gatherings: Thanksgiving dessert table, anyone?
• Cozy comfort food: They’re like pumpkin pie, but with less work and more gooey goodness.

What Do Crescent Roll Pumpkin Pie Dumplings Taste Like?

Imagine the silky smooth filling of pumpkin pie, wrapped in a flaky crescent roll, with a buttery brown sugar sauce bubbling around it. It’s part pie, part cobbler, part pastry—and entirely addictive. Sweet, spiced, a little tangy from the cream cheese, and oh-so-soft inside.

Ingredients You’ll Need for Crescent Roll Pumpkin Pie Dumplings

When it comes to making these Crescent Roll Pumpkin Pie Dumplings, the magic is all in the simple ingredients you probably already have in your kitchen. Each component plays its part in creating that warm, cozy bite that feels like fall wrapped in a pastry blanket. Let’s take a closer look:

• Crescent Rolls (1 tube, 8 oz) – The star of the show! Crescent roll dough is what makes this recipe so easy yet indulgent. No need to fuss with homemade pastry; the store-bought version bakes up golden and flaky every time.
• Pumpkin Puree (½ cup, canned or homemade) – Smooth, rich, and earthy, pumpkin puree gives that classic autumn flavor. Be sure to use pure pumpkin, not pumpkin pie mix, so you can control the sweetness and spices. If you’re looking for more pumpkin inspiration, check out my Pumpkin Coffee Cake Muffins for another cozy treat.
• Cream Cheese (2 oz, cut into 8 pieces) – This adds a tangy creaminess to balance the sweetness of the filling. Once baked, it turns into little pockets of melty goodness inside the dumplings.
• Granulated Sugar (¼ cup) – A touch of classic sweetness that blends with the pumpkin perfectly.
• Brown Sugar (¼ cup, packed) – Brown sugar gives these dumplings that caramel-like depth of flavor. It also combines with butter and soda to create the irresistible sauce that bubbles around the crescents.
• Pumpkin Pie Spice (1 teaspoon) – This blend of cinnamon, nutmeg, cloves, and ginger is what transforms plain pumpkin into pumpkin pie. It’s the flavor of fall in a jar!
• Salted Butter (6 tablespoons) – Butter is the heart of comfort baking. It helps create the crumbly topping and that luscious caramel sauce. Don’t skip it—you want every bite of your Crescent Roll Pumpkin Pie Dumplings to be rich and buttery.
• Soda (3 tablespoons – 7Up, Mountain Dew, or water) – This may sound unusual, but pouring a little lemon-lime soda around the crescents creates the bubbling syrup that makes these dumplings so decadent. Water works in a pinch, but soda adds more flavor and caramelization.
• Vanilla Ice Cream (optional, for serving) – While not required, I can tell you from experience that serving these warm dumplings with a scoop of cold vanilla ice cream is nothing short of heavenly. It’s like pumpkin pie à la mode, only easier.

These ingredients come together to create a dessert that’s sweet, spiced, and perfectly balanced—exactly what you want in Crescent Roll Pumpkin Pie Dumplings.

👉 If you love baking with pumpkin, you might also enjoy my Cinnamon Sugar Pumpkin Bread or these Pumpkin Cheesecake Muffins.

How to Make Crescent Roll Pumpkin Pie Dumplings (Step by Step)

These Crescent Roll Pumpkin Pie Dumplings come together in just a few simple steps, but the results taste like you’ve been in the kitchen all day. Here’s exactly how to make them:

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Take out an 8×8-inch glass baking dish and give it a good buttering so nothing sticks. A glass dish works best because you can see the golden caramel sauce bubbling up around the edges as it bakes.

Step 2: Mix the Spiced Sugar Topping

In a small bowl, stir together ¼ cup granulated sugar, ¼ cup packed brown sugar, and 1 teaspoon pumpkin pie spice.
Now, cut in 6 tablespoons salted butter using a fork or pastry cutter until the mixture looks crumbly, almost like wet sand. This sweet and spiced mixture will be sprinkled both inside the crescents and on top for that perfect caramelized finish.

Step 3: Fill the Crescent Rolls

Unroll the crescent dough and separate it into 8 triangles. On the wide end of each triangle, spread 1 tablespoon pumpkin puree. Sprinkle a little of the sugar-butter mixture on top, then place a cube of cream cheese in the center.

Starting from the wide end, gently roll each triangle toward the tip to create a neat little dumpling. Don’t worry if some filling peeks out—it all bakes into deliciousness.

👉 If you love this pumpkin-and-cream cheese combo, you’ll also swoon over my Pumpkin Cheesecake Muffins—a reader favorite!

Step 4: Arrange and Sprinkle

Place each filled crescent roll seam-side down in your buttered baking dish. Once all the dumplings are in, sprinkle the remaining sugar-butter mixture evenly over the tops. This step ensures every bite has that sweet, spiced crunch.

Step 5: Add the Soda

Here’s where the magic happens. Pour 3 tablespoons of soda (7Up or Mountain Dew works best) carefully between the rolls—not on top. This liquid will mix with the sugars and butter, creating that bubbling caramel sauce as it bakes.

Step 6: Bake Until Golden and Bubbling

Slide your dish into the oven and bake for 25–30 minutes. The crescent rolls should puff up and turn golden brown, while the sauce thickens into a glossy, caramel-like syrup. When you pull them out, your whole kitchen will smell like a pumpkin-spice wonderland.

Step 7: Serve Warm (and Add Ice Cream!)

Spoon the Crescent Roll Pumpkin Pie Dumplings onto plates while they’re still warm and gooey. For the ultimate fall dessert, top each serving with a scoop of vanilla ice cream and watch it melt into the caramel sauce—trust me, this is the best part.

Tips and Tricks for Perfect Crescent Roll Pumpkin Pie Dumplings

• Don’t overfill the rolls, or they’ll burst open (still tasty, just messy).
• Use soda, not water, if you want extra caramelization in the sauce.
• Make ahead tip: Assemble in the morning, refrigerate, and bake before serving.
• Flavor swap: Try apple butter or sweet potato puree instead of pumpkin for a twist.
• Storage: Store leftovers in the fridge up to 3 days. Reheat in the oven for the best texture.

FAQs

Can I use store-bought pumpkin pie mix?
Nope—you’ll want plain pumpkin puree. The pie mix already has sugar and spices.

Can I double the recipe?
Absolutely. Just use a 9×13 pan and bake a few extra minutes.

Do I have to use cream cheese?
Not at all, but it adds creaminess that balances the sweetness beautifully.

Conclusion

If you’ve been searching for a dessert that’s quick, festive, and downright comforting, these Crescent Roll Pumpkin Pie Dumplings will win you over. They’re the kind of recipe you’ll keep in your back pocket for holidays, potlucks, or simply when that pumpkin craving hits.

So grab a tube of crescent rolls, a can of pumpkin, and let’s bake some joy into your kitchen. And hey—don’t forget the ice cream scoop!

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