Easy Pumpkin Pie Roll Ups Recipe

A Little Autumn Magic

Hello, my dear. It’s Anna. Come sit a spell. The air is getting crisp. That means it’s pumpkin time. I love this season. It feels cozy and full of promise.

These roll-ups are my quick-fix for pie cravings. They are little hugs from the oven. The smell fills your whole kitchen. Doesn’t that smell amazing? It makes a house feel like a home. That matters more than you think.

My First Baking Blunder

Let me tell you a story. I first made these for my grandson. I was so nervous. I mixed up the salt and sugar cups. What a mistake! They were terrible. We still laugh at that.

But we tried again the next day. He helped me measure. Getting it right together was the real treat. Cooking teaches us to try again. That’s a good lesson for life, don’t you think? Have you ever had a funny kitchen mistake?

Why The Spices Sing

This recipe uses warm spices. Cinnamon, ginger, cloves, nutmeg. They are like old friends. Each one adds its own voice to the song.

Combining them is the magic. Alone, they are strong. Together, they create that classic pumpkin pie taste. Fun fact: nutmeg comes from the seed of a tropical fruit! It traveled far to get to our kitchens. Do you have a favorite spice? Mine is cinnamon.

Rolling With Love

Now, the fun part. Unroll those crescent triangles. They look like little blankets. Spread the pumpkin mix on each one. Don’t be perfect. A little mess is just fine.

Roll them up from the wide end. Tuck them in tight. Then comes the best step. A brush of butter, a dip in spiced sugar. This makes them sweet and crispy. It’s the secret to their sparkle. Will you try the dipping step? It’s my favorite.

Sharing The Warmth

Let them cool just a bit. Then eat them warm. The filling will be soft and spiced. The outside is sweet and flaky. Serve them with a dollop of whipped cream. Pure joy.

Food is about more than eating. It’s about sharing moments. Making these for someone says “I care.” That matters. It’s a simple way to spread happiness. Who will you make these for first? I’d love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Granulated sugar	¾ cup + ¼ cup	Divided use
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground ginger	½ teaspoon
Ground cloves	¼ teaspoon
Ground nutmeg	¼ teaspoon
Large egg	1
Pumpkin	15 ounces	Canned pure pumpkin
Crescent rolls	16 triangles	1-2 cans
Butter	½ stick	Softened
Pumpkin pie spice	2 tablespoons

My Cozy Pumpkin Pie Roll Ups

Hello, my dear! Come sit at the counter. I want to share a little secret. This recipe is like pumpkin pie decided to wear a cozy sweater. It’s all the warm, spiced flavors you love. But it’s wrapped up in a flaky, buttery crescent roll. Doesn’t that sound wonderful? My grandson invented these one rainy afternoon. I still laugh at that. He made a happy mess, but what a delicious discovery!

We are going to make magic together. It’s so simple. You just mix, spread, and roll. The oven does the rest. Your kitchen will smell like a hug. Let’s get our bowls ready. I can’t wait for you to try one warm from the oven.

Step 1:

First, warm your oven to 375 degrees. Now, let’s make the spiced pumpkin heart. Mix the sugar, salt, and all those lovely spices in a small bowl. Cinnamon, ginger, cloves, nutmeg. Take a deep breath. Doesn’t that smell amazing? In another bowl, lightly beat the egg. Then stir in the pumpkin and your spice mix.

Step 2:

Unroll your crescent dough triangles. Lay them out on the counter. They look like little sails, don’t they? Now, spoon some pumpkin mixture onto each one. Spread it gently almost to the edges. (A hard-learned tip: don’t overfill them, or the filling will sneak out while baking!)

Step 3:

Time to roll! Start at the wide end and roll toward the point. Tuck it in snugly. Place them on a greased baking sheet. Now, mix the sugar and pumpkin pie spice in a little dish. Spread softened butter on each roll-up. Then dip the buttered top into the spiced sugar. This makes a sweet, crunchy crust.

Step 4:

Into the oven they go! Bake for 10 to 12 minutes. Please watch them after 10 minutes. Ovens can be shy or show-offs. You want them golden brown. Let them cool for a bit before eating. The filling is very hot! What’s your favorite smell from the oven? Share below!

Cook Time: 10-12 minutes
Total Time: About 30 minutes
Yield: 16 roll ups
Category: Dessert, Snack

Three Fun Twists to Try

Once you master the classic, you can play! Here are some of my favorite twists. They are all so good.

• The Cream Cheese Swirl: Add a tiny spoonful of cream cheese on top of the pumpkin before rolling.
• The Chocolate Chip Surprise: Sprinkle a few mini chocolate chips over the pumpkin. Trust me, it’s magic.
• The Pecan Crunch: Roll the buttered top in chopped pecans and sugar instead of just spice.

Which one would you try first? Comment below!

Serving Them Up Right

These are stars all on their own. But a little extra touch makes them special. Serve two or three on a small plate. A dollop of whipped cream is perfect. A drizzle of caramel sauce is pure joy. For a fun breakfast, just dust them with powdered sugar.

What to drink? A cold glass of milk is my classic choice. It cuts the sweetness just right. For the grown-ups, a hot cup of coffee with cream pairs beautifully. The bitter coffee loves the sweet spices. Which would you choose tonight?

Keeping Your Pumpkin Pie Roll Ups Perfect

These roll ups are best fresh and warm. But you can save them for later. Let them cool completely first. Then store them in a sealed container. They will last two days on the counter.

You can freeze them for a sweet treat later. I wrap each one in plastic wrap. Then I pop them all in a freezer bag. My grandkids love finding these in my freezer. It makes a busy day feel special.

To reheat, use your oven or toaster oven. Warm at 350 degrees for five minutes. This keeps them from getting soggy. I once microwaved one and it got rubbery. The oven is always better.

You can also make the filling ahead. Mix it and keep it in the fridge for two days. This helps on busy mornings. Having things ready builds happy kitchen memories. Have you ever tried storing it this way? Share below!

Fixing Common Roll Up Troubles

Sometimes the filling can leak out. This happens if you use too much. A heaping tablespoon per triangle is perfect. I remember when my first batch oozed everywhere. It still tasted good, but was messy.

The rolls might not brown evenly. Your oven might have hot spots. Rotate the baking sheet halfway through. This simple move makes everything golden. It matters because we eat with our eyes first.

The spiced sugar might not stick well. Make sure your butter is very soft. Spread a thin, even layer on top. This little step adds a wonderful crunch. Getting these details right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use gluten-free crescent roll dough. Check the labels on your spices too.

Q: Can I make them ahead? A: You can assemble them the night before. Keep them covered in the fridge until baking.

Q: What if I don’t have cloves? A: Just use a bit more cinnamon. Your kitchen, your rules! *Fun fact: pumpkin pie spice is just a mix of cinnamon, ginger, nutmeg, and cloves.*

Q: Can I double the recipe? A: Absolutely. Just use two baking sheets. Switch their positions in the oven halfway.

Q: Any extra tips? A: A dash of vanilla in the whipped cream is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little rolls. The smell alone will fill your home with joy. It is one of my favorite parts of fall.

I would love to see your creations. Did you add a personal twist? Share a picture with your family. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending this time with me. I am so glad we could cook together. Happy cooking!

—Anna Whitmore.