Pumpkin Pecan Crescent Ring

  • 1 package of crescent rolls
  • 4 oz cream cheese – softened
  • 7.5 oz canned pumpkin
  • 1 1/4 cups powdered sugar
  • 2 1/2 tablespoons granulated sugar
  • 2 1/2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 1/4 cup chopped pecans
  • caramel sauce for drizzling

Place cream cheese, pumpkin, powdered sugar, granulated sugar, vanilla and cinnamon into a bowl.

Mix until smooth.

Mix, mix, mix!

Once smooth, fold 1 cup of pecans into filling.

Place mixture in refrigerator for fifteen minutes until it sets up a little bit.

While it’s in the fridge, you can set up your crescent ring!

I must confess, i dread opening crescent rolls! I never know when it’s going to pop and it scares the mess out of me every time! LOL

Back to dessert! On a greased baking sheet, pull crescent rolls apart and place in a “ring,” pinching the ends together so they stick.

Take heaping spoonfuls of pumpkin filling and place it on each crescent roll. It will look ridiculous but it’s so worth it!

Using two cans of crescent rolls would actually work better to keep the filling inside.

Bring up the small part of each crescent roll over top of the filling and pinch it underneath on the opposite side.

Slowly stretch the dough out sideways as you pull it over. This way it will cover more filling.

Bake in oven at 350° for 22 minutes or until golden brown.

Once the crescent ring is taken out of oven, heat up a little caramel sauce in a bowl in the microwave to drizzle over top.

Use the rest of your chopped pecans to sprinkle over caramel.

Wallah! Kind of looks like a work of art!  J/K…. ish. 🙂

Cut and serve!


Pumpkin Pecan Crescent Ring
Write a review
  1. 1 package of crescent rolls
  2. 4 oz cream cheese
  3. 7.5 oz canned pumpkin
  4. 1 1/4 cups powdered sugar
  5. 2 1/2 tablespoons granulated sugar
  6. 2 1/2 teaspoons cinnamon
  7. 2 teaspoons vanilla extract
  8. 1 1/4 cup chopped pecans
  9. caramel sauce for drizzling
  1. Add cream cheese, pumpkin, granulated sugar, powdered sugar, vanilla and cinnamon into a bowl.
  2. Beat until smooth.
  3. Fold in 1 cup of chopped pecans and place in refrigerator until set - at least 15 minutes.
  4. Arrange crescent rolls on greased baking sheet in a circle. Pinch each piece together so that they stick.
  5. After filling has set, place heaping spoonfuls onto each crescent roll.
  6. Bring the skinny edge of the crescent roll over top the filling and pinch underneath.
  7. Try to stretch the dough out sideways a little bit as you do this so that it covers more filling.
  8. Bake in oven at 350 for 22 minutes or until golden brown.
  9. Heat up caramel in a bowl in microwave and drizzle over crescent ring.
  10. Sprinkle with remaining pecans.
  11. Cut and serve!