Pumpkin Crescent
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5 from 3 votes

Pumpkin Crescent Roll Danish

Pumpkin Crescent Rolls Danish is an easy to make fall dessert that features pumpkin pie filling in a buttery danish made from crescent rolls. Topped with homemade cream cheese icing, these can be recreated by any level chef.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Crescent Roll Danish
Servings: 8 crescents
Calories: 181kcal
Author: Amy


  • 8 ounces Grands Crescent Rolls
  • 1/2 cup pumpkin puree
  • 2 tsp. pumpkin spice
  • 3 tbsps. brown sugar
  • 1/2 tsp. vanilla extract

Cream Cheese Icing

  • 2 tbsps. cream cheese softened
  • 5 tbsps. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 tbsp. whole milk


  • Preheat your oven to 350 degrees f.  
  • Mix all the pumpkin filling ingredients; set aside.
  • Line your baking sheet with parchment paper.
  • Open the crescent dough roll (this part scares me) and leave the rolls in a tube shape.
  • Cut 8 even slices (small discs).
  • Add each disc to the parchment-lined baking sheet and gently press them to expand them and make a small indent in the center for the filling. 
  • Add a little more than one tablespoon of filling to each.
  • Bake for 10-12 minutes until golden brown.
  • Allow pastries to cool for 15 minutes before icing.


  • Add softened cream cheese to a stand mixer, and mix until soft and creamy.
  • Add in powdered sugar, milk, and vanilla, and combine until smooth.
  • Pour icing into a zippered bag and seal.
  • Clip tip of bag when ready to ice cooled danish.


Serving: 1danish | Calories: 181kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 238mg | Potassium: 52mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2433IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg