Pumpkin Pie Crescent Roll Pinwheels Recipe
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Do you need an easy Fall or Thanksgiving dessert? Look no further, because these Pumpkin Pie Crescent Roll Pinwheels have just a few ingredients and will be done in under 30 minutes!
Pumpkin Pie Crescent Roll Pinwheels
I am always looking for easy Fall and Thanksgiving desserts and cocktails. Autumn is so busy with holidays and school activities that I don’t have time for a dessert that takes all afternoon to prep!
When you use prepared crescent dough, it makes the recipe really easy! You don’t have to mix dough or wait for dough to rise. Just pop it out of the can and spread it on a cookie sheet!
Jump to RecipeThis Pumpkin Pie Pinwheels are perfect for dessert, an after school snack, or to set on the Thanksgiving. Pumpkin Pie is one of my favorite fall flavors, and these crescent roll pinwheels are big on flavor but not on time!
These crescent roll pinwheels can easily be made in a bigger batch for a party. One dozen of these tasty bites disappear quickly in our house. Everyone loves the pumpkin pie flavor and the maple syrup drizzle on top adds just enough sweetness.
Gather all of the ingredients, and let’s bake these Pumpkin Pie Crescent Roll Pinwheels! I picked up a Crescent Dough Sheet at my local grocery store. The rest of the ingredients were already in my pantry!
This recipe is a great way to use up leftover pumpkin puree from another Pumpkin Recipe!
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These are so easy, the kids like to help as well. I measure all of the ingredients and let them mix them in a bowl.
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Pumpkin Pie Crescent Roll Pinwheels
Ingredients
Pinwheel Ingredients:
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp maple syrup
- 1 Crescent Roll Dough Sheet
Icing Ingredients:
- 2 tsp melted butter
- 1 tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Add the pumpkin puree, brown sugar, pumpkin pie spice, and maple syrup to a bowl and stir until it is completely mixed together.
- Unroll the crescent roll dough sheet, and spread pumpkin mixture on the entire surface.
- Roll the crescent dough sheet into a log, then cut into 1 inch pieces.
- Flip them right side up, shape into a circle the best you can, and place onto a non-stick baking sheet, or parchment paper lined baking sheet.
- Bake for 13-15 minutes or until slightly brown.
- Remove from the oven.
Prepare the Icing:
- Add the butter to a small dish and heat for 30 seconds, or until melted.
- Add cinnamon and sugar, stir, and drizzle over pinwheels.
Pin this recipe to your favorite Fall or Dessert board on Pinterest!
ABOUT CHARYNN
Hi, y’all! I’m Charynn, the owner and designer of Pineapple Paper Co. I’m a mom of four kids (two girls and two boys) living in Pittsburgh. I love hand lettering, anything southern, cocktails, and of course, pineapples! I am excited to share my SVG files, printables, and craft projects with you! The pineapple is a symbol of hospitality, and I welcome y’all to my little corner of the internet. Read more…