This quick and easy recipe for Pumpkin Spice Dumplings is made with pumpkin, pumpkin pie spice and refrigerated crescent roll dough. The flavorful sauce is created in the oven while it bakes. This warm Southern dessert is irresistible when paired with vanilla ice cream.
You may have seen a recipe similar to this for self-saucing apple dumplings made with Pillsbury crescent roll dough and a mixture of granulated white sugar and water poured over the dumplings that thickens in the oven.
But when I looked for one made with pumpkin puree, it was nowhere to be found, so I created one!
I used canned pumpkin puree to test the recipe and my own pumpkin puree to in the photographs here in this post.
For a bit of molasses richness without adding another ingredient, I used light brown sugar instead of granulated white sugar in the sauce and pumpkin filling.
The microwave is a fantastic way to melt butter and sugar mixtures quickly so I ditched the pan and used a microwave-safe bowl.
Lastly, my recipe for Pumpkin Spice Dumplings is different from the apple dumpling cousin-recipe because I used the beloved pumpkin spice instead of just ground cinnamon.
What you will need to make this recipe
- Pumpkin puree
- Crescent roll dough
- Brown sugar
- Pumpkin pie spice (or cinnamon)
How to make Pumpkin Spice Dumplings
For complete, detailed directions scroll down for the printable recipe.
- Combine brown sugar, cornstarch, cubed butter, and pumpkin pie spice.
- Add water and microwave to melt the butter and sugar much quicker than in a pan on the stove.
- Place 2 tablespoons of the pumpkin mixture on the wide end of the unrolled crescent roll dough triangles. Starting at the wide end, roll up the triangles and place them in the casserole dish with the small-tip side down.
- Pour the melted butter/brown sugar mixture over the dumplings. Yes, it's a lot of mixture, but trust me, it will thicken up!
Bake them at 350F. for 35 minutes or until the dumplings are browned and the sauce is bubbly. Let them stand for 5 to 10 minutes to finish thickening the sauce.
Just before serving, spoon the rich brown sugar sauce over the dumplings.
To me, serving this warm Southern fall dessert with a scoop of vanilla ice cream not only gilds the lily, but is a key component of why it is so addicting.
Can I use fresh pumpkin puree?
Yes! If you have a pie pumpkin and want to cook it or have pumpkin puree in your freezer, it is easy to substitute for canned pumpkin. Make sure you're using a pie pumpkin (sugar pumpkin). They aren't the same as a Jack-o-Lantern pumpkin.
Here's a step by step recipe on how to make your own pumpkin puree in the Instant Pot. I also explain the difference in pumpkins.
What is pumpkin spice and can I make my own?
Pumpkin spice is a mixture of typically 4 ground spices: cinnamon, ginger, nutmeg, and allspice.
To make your own pumpkin spice mixture: Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice. Makes 3 3/4 teaspoons.
Fun Fact: The difference in McCormicks Pumpkin Pie Spice and McCormicks Apple Pie Spice is ginger. Their apple pie spice mixture has cinnamon, nutmeg, and allspice but no ginger.
Can I make it ahead and freeze the crescent roll dumplings?
Yes. Simply let the baked dumplings cool completely, then cover with aluminum foil. If a lid comes with the dish that secures to the dish that works, too. Place it in the freezer on a place where it is level.
To reheat, it works best to thaw in the fridge at least 24 hours in advance. Then, bake at 350 uncovered for 20 minutes or until hot and bubbly.
You can reheat from the frozen state but keep the foil on for the first 30 minutes, then bake uncovered 10 minutes or until hot and bubbly. This method will result in a slightly dryer dumpling.
Other fall Southern desserts you may love
- Honey Peanut Pie Tassies (No Corn Syrup)
- Persimmon Spice Sheet Cake with Maple Frosting
- Honey Roasted Peanut Pie
- Shortcut Caramel Apple Pie (Galette)
- Maple Pecan Tassies (Mini Pecan Pies)
My Amazon picks for this recipe
Pumpkin Spice Dumplings (Made with Crescent Rolls)
- 6 tablespoons salted butter
- 1 1/4 cups firmly packed light brown sugar, divided
- 2 teaspoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup canned or homemade pumpkin puree (See note)
- 1 1/2 teaspoons pumpkin pie spice or ground cinnamon, divided
- 1 8-ounce can refrigerated crescent roll dough ( I used Pillsbury)
- Vanilla ice cream (optional... not really)
- Preheat oven to 350F degrees.
- Butter the bottom of a 9x9-inch baking dish or 2 quart casserole dish. Just use the partial stick of butter (6 tablespoons) and lightly rub the cut around the bottom only of the dish.
- Place the partial stick of butter in a medium size microwave-safe bow and cut the butter into 4 pieces.Tip: Cutting the butter into pieces prevents the butter from bursting in your microwave.
- Add 1 cup of the brown sugar to the bowl. Set aside the remaining 1/4 cup sugar. Stir the cornstarch into the brown sugar by pushing it around with a spoon. (Butter stays in pieces). This helps distribute the cornstarch evenly.
- Stir in the water and vanilla. Microwave, uncovered, on HGH for 2 minutes. (My microwave is 1100 watts) Remove the bowl with potholders. Then, stir carefully because it's hot. Microwave 1 additional minute; stir well. Sugar should be dissolved and butter melted.
- Meanwhile, combine pumpkin puree, remaining 1/4 cup brown sugar and 1 teaspoon of the pumpkin pie spice in a small bowl.
- Unroll crescent rolls and cut them into triangles along the perforated edges. Place 2 tablespoons pumpkin mixture on the wide end of the triangles. Fold edges of the wide end slightly toward the center; roll up the triangle to form a crescent roll shape. Arrange the dumplings in the casserole dish with the small tip end facing down.
- Give the hot mixture a quick stir and pour it over the dumplings. It will look like a lot of liquid but it will thicken up! Sprinkle with remaining 1/2 teaspoon pumpkin pie spice.Bake on the middle rack for 35 minutes or until the dumplings are browned on top and the sauce is hot and bubbly.
- Let stand 5 to 10 minutes before serving to finish thickening the sauce.I highly recommend serving with vanilla ice cream.