Description
Warm, gooey, and packed with cozy fall flavors, these Crescent Roll Pumpkin Pie Dumplings are an easy twist on pumpkin pie with a flaky crust and caramel sauce.
Ingredients
1 tube (8 oz) crescent roll dough
½ cup pumpkin puree (100% pure, not pie filling)
2 oz cream cheese, cut into 8 pieces
¼ cup granulated sugar
¼ cup brown sugar, packed
1 teaspoon pumpkin pie spice
6 tablespoons salted butter
3 tablespoons soda (7Up, Mountain Dew, or water)
Vanilla ice cream, optional for serving
Instructions
1. Preheat oven to 350°F (175°C) and butter an 8×8-inch glass baking dish.
2. In a small bowl, mix granulated sugar, brown sugar, and pumpkin pie spice. Cut in butter until mixture is crumbly.
3. Unroll crescent dough and separate into 8 triangles. On each triangle, spread 1 tablespoon pumpkin puree and sprinkle some of the sugar mixture. Add a cube of cream cheese.
4. Roll up each crescent starting from the wide end to form a dumpling.
5. Place dumplings seam-side down in the prepared baking dish.
6. Sprinkle the remaining sugar mixture evenly over the top of the dumplings.
7. Pour soda carefully around the edges of the dish, not on top of the rolls.
8. Bake for 25–30 minutes, until crescent rolls are golden and sauce is bubbling.
9. Serve warm, optionally with a scoop of vanilla ice cream for extra indulgence.
Notes
Use pure pumpkin puree, not pumpkin pie mix, for best results.
Soda adds a hint of citrus and helps create a bubbly caramel sauce—don’t skip it!
These dumplings are best served warm and fresh out of the oven.