Pumpkin-Filled Crescent Rolls Recipe
Pumpkin-Filled Crescent Rolls Recipe photo by Taste of Home
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Pumpkin-Filled Crescent Rolls Recipe

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4.5 25 20
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This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 15 min./batch
MAKES: 36 servings


  • 4 teaspoons active dry yeast
  • 1/4 cup warm 2% milk (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup butter, cubed
  • 1/2 cup shortening
  • 1 cup (8 ounces) sour cream
  • 4 egg yolks
  • 2 teaspoons grated lemon peel
  • 3/4 cup canned pumpkin
  • 1/3 cup sugar
  • 1-1/2 teaspoons pumpkin pie spice

Nutritional Facts

1 each: 156 calories, 10g fat (5g saturated fat), 41mg cholesterol, 106mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 2g protein.


  1. In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon peel and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  3. Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges.
  4. Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
  5. Bake at 350° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Yield: 3 dozen.
Originally published as Pumpkin-Filled Crescent Rolls in Taste of Home October/November 2010, p100

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Grammy Debbie User ID: 30612 177691
Reviewed Nov. 17, 2014

"Nice addition to my holiday brunch options, they are easy to make and taste really good. I do think I will add a powdered sugar glaze the next time I make them to ramp them up a little bit more."

mskrn8 User ID: 5211101 175652
Reviewed Dec. 3, 2011

"these are fantastic!!!!!!!!!!!!!!"

kristinscotth User ID: 2609242 175603
Reviewed Nov. 28, 2011

"I'm not gonna lie... I was skeptical that crescent rolls with a pumpkin filling would be as good as everyone was saying. BUT, I wanted to make some type of special roll for Thanksgiving, since my little boys are pretty picky, but they always love the breads I make, so that's why I gave these a chance. They were de-LISH! I will admit that these were the ugliest crescents I've ever shaped. The dough was so soft. I only added 3 3/4 cups flour, so I will definitely add the whole 4 cups next time. I just wasn't sure, since I knew this was supposed to be a soft dough. Also, I had a little more success rolling out the dough when it came straight from the fridge. I found that letting it sit for an hour at room temp made the dough too difficult to work with... at least for me. Maybe having more flour in the dough next time will make that better. I also followed the suggestions of some others who reviewed this recipe by rolling the dough onto a pastry board sprinkled with powdered sugar. I liked that. The dough was very tender and had an excellent flavor. I also made a second filling--a cranberry cream cheese one. I mixed together 4 oz of softened cream cheese, 2 Tbsp of white sugar, and 1/4 cup dried cranberries that I re-hydrated for 5 minutes by pouring 1 1/2 cups of boiling water over them. That filled about 13 of the crescents. I liked that cream cheese filling even better than the pumpkin, but both made very yummy rolls. I will be making these again."

hoovkl01 User ID: 3490221 96177
Reviewed Oct. 9, 2011

"This recipe was wonderful! My picky 6 year old ate 2 and was asking for more!"

Brenda D User ID: 1438504 109276
Reviewed Oct. 5, 2011

"Yum, yum and YUM again. This recipe was great and can easily be changed to accomindate so many different tastes. Even my picky eater enjoyed these little bites of heaven. I really liked the comment about rolling the dough out with powdered sugar and using peach filling. Thanks for sharing!"

wombatt User ID: 4256084 142583
Reviewed Oct. 4, 2011


ferretmama User ID: 5740430 210281
Reviewed Oct. 3, 2011

"This is similar to a recipe that I got from an elderly neighbor many years ago (now I'M the elderly neighbor). Try rolling the dough out with powdered sugar instead of flour and with peach jam for the filling. We love them!!!"

sr mary User ID: 5181525 117012
Reviewed Oct. 3, 2011

"It is so easy to make your own pumpkin, and is much better than that canned stuff! Wash and dry a pumpkin, slice in half (leave the seeds & stuff inslde). Rub cut sides with shortening, place cut side down on baking sheet. bake at 400 degrees until tender (about 1/2 hour for small pumpkin, would take longer for big one). Remove seeds (could toast them if you want). Puree pumpkin pulp in food processor. We prepare several pumpkins at a time and then freeze until ready to use. Yummy!"

becky6926 User ID: 4024735 210280
Reviewed Oct. 3, 2011

"I have not made this recipe. I just wanted to know how many small pkgs of yeast would I need to buy?"

CaseynBentley User ID: 6198586 107932
Reviewed Oct. 3, 2011

"These are incredible! My mouth waters just thinking about them."

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