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Pumpkin crescent rolls on a white plate.
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5 from 2 votes

Air Fryer Pumpkin Crescent Rolls

Air Fryer Pumpkin Crescent Rolls are a delicious addition to your table! This is a fall-forward dessert that is easy to make.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: air fryer, crescent rolls, pumpkin
Servings: 8
Calories: 128kcal
Author: Aimee


  • 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


  • 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.


  • 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).


Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 224mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg