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.

Table of Contents

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Ingredient for Pumpkin Dumplings Recipe

• 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

1. 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.
2. Butter a 9 x 13 inch baking dish. (The butter wrappers work great for this.)
3. In a large mixing bowl, add pumpkin, 1/4 cup brown sugar, egg, 2 teaspoons pumpkin pie spice or cinnamon and kosher salt.
4. Mix together with a wooden spoon or a wire whisk until well combined.
5. 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.

6. Place pumpkin filled crescent dough into the buttered baking dish. Repeat with remaining ingredients.
7. Spoon brown sugar and butter mixture over each crescent.
8. 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.
9. Bake for 30 – 35 minutes or until crescents are baked through and syrup is bubbly.
10. Remove from oven and set aside to cool for at least 30 minutes.

11. 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.

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Desserts

Cuisine: American

Keyword: fall dumplings, pumpkin desserts, thanksgiving desserts

Servings: 8

Calories: 520kcal

Author: Milisa

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