Air Fryer Pumpkin Crescent Rolls are a delicious addition to your table! This is a fall-forward dessert that is easy to make. The crescent rolls are filled with a delicious pumpkin mixture and then cooked in the air fryer.
I love crescent rolls. I love pumpkin. I love my air fryer.
So I decided to make air fryer pumpkin crescent rolls. I've made other stuffed crescent rolls before. And they are all delicious. But this one just has those fall vibes.
The crescent roll gets perfectly flaky in the air fryer. The pumpkin flavors shine, and the sugar adds just that right amount of sweetness.
Top these with your favorite glaze (I just use a combination of milk and powdered sugar) or drizzle a little caramel sauce over the top. Or eat as is! Either way, you'll have to stop yourself from eating all 8 of these crescent rolls yourself.
Why make this recipe:
Delicious - The pumpkin flavors are so perfect for fall!
Family-friendly - My kids love crescent rolls, and love when I make tasty desserts with them.
Great for entertaining - These crescent rolls are perfect for entertaining! They are a fun take on regular crescent rolls.
Ingredients:
- Crescent roll dough - 8 pack package of regular crescent rolls
- Pumpkin puree - This recipe uses part of a can of pumpkin puree
- Cinnamon - Ground cinnamon to give that warmth
- Pumpkin pie spice - The pumpkin pie spice helps amplify the pumpkin flavor
- Brown sugar & Granulated sugar - Both brown sugar and granulated sugar are used to balance the flavors
Customizations and substitutions:
If you don't have pumpkin pie spice, then use ¼ teaspoon nutmeg and ¼ teaspoon ground ginger.
If preferred, you can just use all brown sugar or all granulated sugar.
What do to with leftover pumpkin puree:
This recipe doesn't use a full can of pumpkin puree. So what should you do with the rest? Here are a few ideas of ways to use leftover pumpkin puree:
Recipe tips:
- While the crescent rolls may start browning, leave them in until the 10-11 minute mark. This will allow the center of the crescent roll to cook and not stay doughy. Any less than that and the center stays doughy.
- Don't be tempted to put too much pumpkin puree on the crescent rolls. They will have plenty of flavor with a light layer and not too much filling will allow the crescent roll to cook the center properly.
- I spread the pumpkin puree onto the crescent roll sheet when it was all in one sheet, and then separated into triangles afterwards. However, some may prefer to separate into triangles first before spreading the pumpkin puree onto the roll.
- These are delicious topped with caramel sauce or a homemade glaze (I just use a combination of milk and powdered sugar).
How to make:
First, you want to remove any added moisture from your pumpkin puree. Measure out the pumpkin puree and then place on paper towels or a dish cloth and squeeze out any excess moisture. Then place the pumpkin puree in a medium bowl.
Add the brown sugar, granulated sugar, and spices.
Mix together with a spatula or spoon until completely combined.
Roll out your crescent dough.
Spread a thin layer of your pumpkin mixture all over your crescent roll sheet. (You may have leftover pumpkin puree).
Separate into triangles and then roll up into crescents. (Tip: start at the long end, and roll towards the tip of the triangle).
Place in your air fryer basket. (I like to use air fryer parchment paper for this, but it's completely optional!) I also only do 4 at a time, so they have room to expand and cook properly.
Air fry at 330 degrees F for at least 10 minutes (your's will likely be browner, this photo is from the 7 minute mark). Don't worry, they won't burn! But the 10-11 minute mark ensures they are cooked all the way through and not doughy.
Serve as is, or drizzle with a glaze and enjoy!
Other air fryer recipes to love:
Air Fryer Pumpkin Crescent Rolls
Equipment
- Air Fryer Parchment Paper optional
Ingredients
- 1 package crescent rolls 8 count
- 1 cup pumpkin puree
- 2 Tablespoons brown sugar
- 1 Tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
Instructions
- Measure out pumpkin puree and place on several layers of paper towel or a clean dishcloth. Squeeze excess liquid from pumpkin puree. Transfer puree to a medium bowl.
- To the bowl, add vanilla extract, brown sugar, granulated sugar, pumpkin pie spice, and cinnamon. Mix together until combined.
- Roll out your sheet of crescent rolls. Spread a thin layer of the pumpkin mixture over the rolls. Separate the rolls into triangles.
- Take each triangle and roll into a crescent, starting at the triangle base, rolling towards the point.
- Place crescent rolls in the air fryer basket (you may need to do 2 batches), leaving enough room between crescent rolls to allow them to puff.
- Air fry at 330 degrees F for 10-11 minutes, or until cooked through and no longer doughy. Serve as desired.
Notes
- While the crescent rolls may start browning, leave them in until the 10-11 minute mark. This will allow the center of the crescent roll to cook and not stay doughy. Any less than that and the center stays doughy.
- Don't be tempted to put too much pumpkin puree on the crescent rolls. They will have plenty of flavor with a light layer and not too much filling will allow the crescent roll to cook the center properly.
- I spread the pumpkin puree onto the crescent roll sheet when it was all in one sheet, and then separated into triangles afterwards. However, some may prefer to separate into triangles first before spreading the pumpkin puree onto the roll.
- These are delicious topped with caramel sauce or a homemade glaze (I just use a combination of milk and powdered sugar).
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