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Pumpkin Crescent Roll

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This Pumpkin Crescent Roll recipe is easy to make with refrigerated crescent roll dough. They are a delicious fall recipe the whole family will love.

Disclosure: I’m sharing this Pumpkin Crescent Roll recipe in partnership with Torani.

pumpkin crescent roll

Even though Halloween and Thanksgiving are over, I am still into pumpkin. Plus, I can still say that it is fall since autumn doesn’t officially end until December 20th. So, I made Pumpkin Crescent Rolls with Pumpkin Whipped Cream and they were so delicious!

I served them to some friends of ours and they didn’t last long. I wasn’t sure if the kids would like the pumpkin flavor as much, so I made chocolate chip crescent rolls as well.

pumpkin crescent roll ingredients

I used Torani Pumpkin Pie Syrup, Big Buttery Pillsbury Crescent Rolls, granulated sugar, Cool Whip and pumpkin pie spice.

sprinkle with sugar and spices

Unroll the crescent dough and sprinkle the triangles with sugar and pumpkin pie spice. I didn’t measure, I just sprinkled.

pumpkin crescent rolls on pan

Then, roll up the triangles, make a crescent shape and place on an ungreased baking sheet. Sprinkle tops with a little more sugar and pumpkin pie spice.

baked pumpkin crescent rolls

Bake at 350°F for 16-19 minutes or until golden.

pumpkin whipped cream

Mix together whipped topping or whipped cream and Torani Pumpkin Pie Syrup.

pumpkin crescent roll with whipped cream

Put a large spoonful of the pumpkin flavored whipped topping next to a warm pumpkin crescent roll and enjoy!

nutella latte

But wait…you need a Nutella Latte to go with it!

nutella latte ingredients

To make the Nutella Latte, I used Nutella, Cool Whip, Torani Hazelnut syrup, coffee and frothed milk.

whisking milk in pot

I don’t have a milk steamer so I warmed a 1/2 cup of milk over low heat while continuously whisking it.

coffee cup with foam

Enjoy a pumpkin crescent roll with a Nutella Latte.

pumpkin pie crescent rolls

Pumpkin Crescent Rolls

This Pumpkin Crescent Roll recipe is easy to make with refrigerated crescent roll dough. They are a delicious fall recipe the whole family will love.
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Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 8

Ingredients

  • 1 package refrigerated crescent rolls
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups whipped topping or whipped cream
  • 2 tablespoons Torani Pumpkin Pie Syrup

Instructions

  • Unroll the crescent dough and sprinkle the triangles with sugar and pumpkin pie spice. (I didn’t measure, I just sprinkled.)
  • Roll up the triangles, make a crescent shape and place on an ungreased baking sheet.
  • Sprinkle tops with a little more sugar and pumpkin pie spice.
  • Bake at 350°F for 16-19 minutes or until golden.
  • Mix together whipped topping or whipped cream with pumpkin pie syrup.
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Nutrition

Serving: 1grams | Calories: 144kcal | Carbohydrates: 26g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 33mg | Sugar: 21g
Course: Dessert
Cuisine: American
Author: Tonia Larson
 
Nutella Latte
2/3 cup strong coffee
1 tablespoon Nutella
1/2 cup frothed milk
1 1/2 cups Cool Whip
2 tablespoons Torani Hazelnut syrup
Cocoa Powder (if desired)
 
Warm 1/2 cup of milk over low heat while continuously whisking it to make frothed milk. Fill a mug about 2/3 of the way with hot, strong coffee. Stir in 1 tablespoon of Nutella. Top with desired amount of frothed milk and stir. For the whipped topping, mix together 1 1/2 cups of Cool Whip and 2 tablespoons of Torani Hazelnut Syrup. Add the desired amount to the top of the latte and sprinkle with a little cocoa powder.

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About Tonia Larson

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    • Tonia says

      Hi Linda,
      It was sent to me by Torani so I’m not sure which stores you can buy it at. It is available on Torani’s website. You could have it shipped to you.
      ~Tonia

      Reply

  6. Stephanie @ henry happened says

    I think this is my favorite recipe that you’ve posted. I cannot wait to have my nutella latte!!

    Reply

  8. Jennifer @ Delightfully Noted says

    My mouth is watering and I just started an obsessions with Nutella and ritz crackers so I will have to give this latte a try!

    Reply

  9. Jodi S says

    both of these things sound sooo delicious Tonia :)My husband doesnt like pumpkin (except pie) but my mom, sister and I sure do!

    Reply

  10. Angela Swanson says

    It sounds like it would be really difficult especially for me since I can’t cook, but how simple and fast. Next time my friends come over for coffee I will shock them with this awesome treat. I love pumpkin as well all year long! Who would have thought Nutella Latte! Look out Starbucks!

    Reply

  12. Alison Shaffer says

    wow, that is so awesome and looks yummy. what a great idea for crescent rolls. I love pumpkin anything all year!

    Reply

    • Tonia L says

      So do I Alison! One of my best friends recently confessed that she doesn’t like pumpkin flavored things! I couldn’t believe it!

      Reply

  15. Vanessa says

    Those pumpkin crescents look yummy! …and the nutella latte…hmm. Too bad we can’t taste test through the computer. That would be dangerous, lol.

    Reply

  16. Jenny Yarbrough says

    Oh my goodness, Tonia, you’re killing me! Or at least my waistline! I think I gained five pounds just looking at this! ha ha ha! Amazing!

    Reply