Pumpkin Dumplings
Pumpkin Dumplings are a super easy recipe made with crescent dough and a quick pumpkin pie filling that is perfect for fall.
The classic crescent roll Apple Dumplings and Peach Dumplings are always a favorite dessert for any occasion. This fall version of crescent roll dumplings is a surefire hit to feed a crowd with the fluffy crescent dumplings, pumpkin pie filling and delicious brown sugar cinnamon sauce.
- Butter
- Brown Sugar
- Pumpkin Pie Spice or Ground Cinnamon
- Pumpkin Pureé – not pumpkin pie filling
- Kosher Salt
- Pillsbury Crescent Dough
- Sprite
- Sweetened Whipping Cream for Serving – optional.
Step-By-Step Directions for Pumpkin Dumplings
- Add butter, 1 cup brown sugar and 1 1/2 teaspoons pumpkin pie spice or cinnamon to a saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and set aside.
- Butter a 9 x 13 inch baking dish. (The butter wrappers work great for this.)
- In a large mixing bowl, add pumpkin, 1/4 cup brown sugar, egg, 2 teaspoons pumpkin pie spice or cinnamon and kosher salt.
- Mix together with a wooden spoon or a wire whisk until well combined.
- Unroll crescent dough and separate into triangles. Spoon about 1 tablespoon of pumpkin pie filling into each piece of crescent dough on the wide end. Carefully roll up into a crescent shape.
- Place pumpkin filled crescent dough into the buttered baking dish. Repeat with remaining ingredients.
- Spoon brown sugar and butter mixture over each crescent.
- Pour Sprite around the edges of the crescents. It will seem like a lot of liquid but it will turn into the best cinnamon syrup.
- Bake for 30 – 35 minutes or until crescents are baked through and syrup is bubbly.
- Remove from oven and set aside to cool for at least 30 minutes.
- Serve warm with sweetened whipped cream or a scoop of vanilla ice cream.
Recipe Notes for Pumpkin Crescent Dumplings
- Storage: Store cooled dumplings covered with plastic wrap or in an airtight container at room temperature 1-2 days or refrigerated for 3-4 days.
- Variations: Sprinkle 1/2 cup finely chopped pecans over the top of the crescents after the brown sugar mixture is spooned over the tops.
- Occasions: Thanksgiving dinner, friendsgiving, fall parties and back to school potlucks.
More Pumpkin Desserts You Will Love
- Pumpkin Cannoli is a quick and easy no bake fall dessert that is fancy enough for the holidays and easy enough for a delicious weeknight treat. The pumpkin cheesecake filling and crispy cannoli shells are irresistible.
- Pumpkin Snickerdoodle Snack Cake is one of my favorites for a simple weeknight dessert. It comes together with just a few ingredients and is full of fall flavors.
- No Bake Pumpkin Cheesecake is layered into individual dessert glasses for an easy dessert that can be made ahead and is a real show-stopper!
Try this easy Pumpkin Dumplings recipe for a cozy dessert to add to any fall gathering, holiday or potluck.
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Pumpkin Dumplings
Pumpkin Dumplings are a super easy recipe made with crescent dough and a quick pumpkin pie filling that is perfect for fall.
Servings: 8
Calories: 520kcal
Ingredients
- 3/4 cup salted butter (1 1/2 sticks)
- 1 1/4 cups brown sugar divided
- 3 1/2 teaspoons pumpkin pie spice or ground cinnamon, divided
- 1 cup pumpkin puree
- 1 egg large
- 1/4 teaspoon kosher salt
- 2 cans refrigerated crescent dough
- 12 ounces Sprite
- sweetened whipped cream or ice cream optional for serving
Instructions
- Preheat oven to 375°.
- Add butter, 1 cup brown sugar and 1 1/2 teaspoons pumpkin pie spice or cinnamon to a saucepan. Cook over medium heat, stirring until sugar is dissolved. Remove from heat and set aside.
- Butter a 9 x 13 inch baking dish.
- In a large mixing bowl, add pumpkin, 1/4 cup brown sugar, egg, 2 teaspoons pumpkin pie spice or cinnamon and kosher salt.
- Mix together with a wooden spoon or a wire whisk until well combined.Unroll crescent dough and separate into triangles.
- Spoon about 1 tablespoon of pumpkin pie filling into each piece of crescent dough on the wide end.
- Carefully roll up into a crescent shape.
- Place pumpkin filled crescent dough into the buttered baking dish.
- Repeat with remaining ingredients.
- Spoon brown sugar and butter mixture over each crescent.
- Pour Sprite around the edges of the crescents. It will seem like a lot of liquid but it will turn into the best cinnamon syrup.
- Bake for 30 – 35 minutes or until crescents are baked through and syrup is bubbly.
- Remove from oven and set aside to cool for at least 30 minutes.
- Serve warm with sweetened whipped cream or a scoop of vanilla ice cream.
Notes
- Storage: Store cooled dumplings covered with plastic wrap or in an airtight container at room temperature 1-2 days or refrigerated for 3-4 days.
- Variations: Sprinkle 1/2 cup finely chopped pecans over the top of the crescents after the brown sugar mixture is spooned over the tops.
- Occasions: Thanksgiving dinner, friendsgiving, fall parties and back to school potlucks.
Nutrition
Serving: 2g | Calories: 520kcal | Carbohydrates: 64g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 604mg | Potassium: 128mg | Fiber: 1g | Sugar: 44g | Vitamin A: 5330IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg