Pumpkin Spice Dumplings (Made with Crescent Rolls)
This quick and easy recipe for Pumpkin Spice Dumplings are made with pumpkin, pumpkin pie spice and refrigerated crescent roll dough. The flavorful sauce is created in the oven while it bakes and make these warm dumplings irresistible when paired with vanilla ice cream.
Servings: 8 servings
Calories: 257kcal
Cost: 6
Ingredients
- 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)
Instructions
- 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 bowl 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.
- You can also just bring this mixture to a boil, stirring often, in a saucepan on the stovetop.
- 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 30 to 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.
Notes
Check the recipe post for a link to my post on How to Cook a Whole Pumpkin in the Instant Pot to make your own pumpkin puree.
Nutrition
Serving: 1eighth | Calories: 257kcal