Description
Pumpkin Pull is a delightful fall-inspired pastry treat made with crescent roll dough filled with a spiced pumpkin puree mixture. Baked to golden perfection and drizzled with a sweet glaze or dusted with powdered sugar, these pull-apart rolls offer a comforting blend of warm spices and tender, flaky layers perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 can crescent roll dough
Filling
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/8 teaspoon ground cloves (optional)
- 2 tablespoons melted butter
Glaze or Topping
- 1/4 cup powdered sugar (for topping or glaze)
- 1 to 2 tablespoons milk or cream (if making glaze)
- 1/4 teaspoon vanilla or maple extract (optional for glaze)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish or line it with parchment paper to prevent sticking.
- Prepare Dough: Unroll the crescent roll dough on a floured surface. If using crescent rolls, press the seams together firmly to seal and create a uniform dough sheet.
- Mix Filling: In a small bowl, combine pumpkin puree, brown sugar, melted butter, ground cinnamon, and optionally nutmeg and cloves. Stir well until the mixture is smooth and evenly blended.
- Spread Filling: Evenly spread the pumpkin mixture across the entire surface of the dough, pushing the filling all the way to the edges for consistent flavor in every bite.
- Roll and Slice: Carefully roll the dough into a log shape, similar to making cinnamon rolls. Slice the log into 1.5-inch thick pieces for uniform pull-apart rolls.
- Arrange for Baking: Place the slices cut-side up into the prepared baking dish. Arrange them close together but without crowding to allow even baking and rising.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the tops turn a golden brown and you see the filling bubbling, indicating it is cooked through.
- Cool Slightly: Remove from oven and let the rolls cool for 5 to 10 minutes. This helps the filling set slightly for easier serving.
- Add Topping or Glaze: Choose to dust with powdered sugar or prepare a glaze by mixing powdered sugar with milk or cream and vanilla or maple extract, then drizzle it over the warm rolls.
- Serve and Enjoy: Serve the pumpkin pull-apart rolls warm, savoring the comforting fall spices and tender layers.
Notes
- For a richer glaze, use cream instead of milk and add a touch of vanilla extract for enhanced flavor.
- You can use canned pumpkin puree or homemade pumpkin puree for the filling.
- Adjust spices to taste if you prefer more or less cinnamon, nutmeg, or cloves.
- Make sure the crescent dough seams are well sealed to prevent filling leakage during baking.
- These rolls are best enjoyed fresh but can be warmed slightly before serving if refrigerated.
