Description
Pumpkin Pull is a cozy, pull-apart treat layered with sweet pumpkin filling, buttery dough, and warm spices. It’s quick to assemble using crescent roll dough, bakes to golden perfection, and makes the perfect seasonal centerpiece for brunch or dessert. Serve it warm with a dusting of powdered sugar or a silky glaze for an indulgent fall bite.
Ingredients
1 can crescent roll dough
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
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
1. Preheat oven to 350°F (175°C) and lightly grease a 9×9 baking dish or line it with parchment paper.
2. Unroll the crescent roll dough on a floured surface. If using crescent rolls, press the seams together to seal.
3. In a small bowl, mix pumpkin puree, brown sugar, melted butter, cinnamon, and optional nutmeg and cloves until smooth.
4. Spread the pumpkin mixture evenly across the dough, reaching the edges.
5. Roll the dough into a log and slice into 1.5-inch pieces, as if making cinnamon rolls.
6. Place slices cut-side up in the baking dish, close together but not too tight.
7. Bake for 25–30 minutes, or until the tops are golden brown and the filling is bubbling.
8. Let cool for 5–10 minutes before topping.
9. Dust with powdered sugar or mix powdered sugar with milk/cream and extract to make a glaze. Drizzle over warm rolls.
10. Serve warm and enjoy the fall flavors!
Notes
For a richer flavor, chill the pumpkin filling for 15 minutes before spreading—it thickens and holds better during baking.
Don’t overbake—remove when golden brown to keep the texture soft and gooey inside.
Add-ins like chopped pecans or mini chocolate chips can elevate the filling and add texture.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 13g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Pumpkin Pull, Fall Baking, Easy Pumpkin Recipe