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pumpkin roll-ups

These Pumpkin Roll-Ups offer a delightful and easy-to-make dessert or breakfast treat, perfect for autumn. Canned crescent roll dough is filled with a warmly spiced pumpkin mixture, then rolled up and baked to golden perfection after being generously brushed with a sweet, spiced butter. They provide a comforting, portable taste of the season.
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Course Breakfast
Cuisine American
Servings 18 people
Calories 5435.8 kcal

Equipment

  • 2 Mixing Bowls One medium for pumpkin mixture, one small for butter mixture.
  • 1 Baking Sheet Standard half-sheet size.
  • 1 Whisk or Spatula For mixing ingredients.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.
  • 1 Pastry Brush For applying the butter topping.

Ingredients
  

Main

  • 3/4 cup sugar
  • 1/2 teaspoon of salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 can pumpkin
  • 3 cans crescent rolls
  • 1/2 stick of softened butter
  • 1/4 cup of sugar
  • 2 tablespoons of pumpkin pie spice

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  • In a medium-sized mixing bowl, combine 3/4 cup sugar, salt, ground cloves, ground nutmeg, ground ginger, 1 teaspoon ground cinnamon, the large egg, and the can of pumpkin. Whisk until all ingredients are thoroughly combined and the mixture is smooth.
  • Unroll the crescent roll dough from the cans. Lay out the triangles flat on a clean surface, separating them at the perforations.
  • Spoon and evenly spread a thin layer of the prepared pumpkin mixture onto the wide end of each crescent dough triangle.
  • Starting from the wide end, carefully roll up each crescent dough triangle towards the pointed end, forming a neat roll-up.
  • Arrange the rolled-up pastries on the prepared baking sheet, leaving a small space between each for even baking.
  • In a small bowl, melt the 1/2 stick of softened butter. Stir in the 1/4 cup of sugar and 2 tablespoons of pumpkin pie spice until well combined.
  • Using a pastry brush, generously brush the tops and sides of each pumpkin roll-up with the spiced butter mixture.
  • Bake for 12-15 minutes, or until the roll-ups are puffed up and golden brown on top.
  • Remove the baking sheet from the oven and let the pumpkin roll-ups cool slightly on the sheet before serving warm.

Notes

1. Ensure the pumpkin mixture is well combined and not too wet; excess moisture can make the crescent rolls soggy. If using a very watery canned pumpkin, you might consider draining it slightly.2. When unrolling the crescent dough, be gentle to avoid tearing. Spread the pumpkin filling evenly but thinly to prevent overfilling, which can make rolling difficult and lead to leaks during baking.3. The spiced butter mixture is crucial for both flavor and achieving a beautiful golden-brown crust. Don't skimp on brushing it generously.4. These roll-ups are best served warm, perhaps with a light dusting of powdered sugar or a dollop of fresh whipped cream for an added touch of indulgence.