Pumpkin Butter Crescent Rolls

Pumpkin Butter Crescent Rolls

Use our seasonal Pumpkin Butter for a DIY puff pastry that will rival any pumpkin pie at this year’s Thanksgiving. Here’s the recipe:

For the pastry:

  • 1 can store-bought tube of crescent rolls
  • 8 Tbsp Pumpkin Butter

For the glaze:

  • 4 oz block-style cream cheese, softened
  • 4 Tbsp unsalted butter, room temp
  • 1 tsp vanilla extract
  • 1 c confectioner’s sugar
  • 1-4 Tbsp milk


  1. Spread each crescent roll out flat onto a well-greased baking sheet.
  2. Spread about 1 Tbsp Pumpkin Butter evenly on top of each roll. 
  3. Roll up and bake according to crescent roll package instructions. 
  4. To make the glaze, use a hand mixer to beat cream cheese and butter together in a bowl until light and fluffy. Beat in vanilla extract and sugar until smooth. 
  5. Add enough milk (1-4 tbsp) for drizzling consistency. Note that adding more than 4 Tbsp will make it more difficult for the glaze to set.
  6. Spoon glaze into a Ziploc bag, snip the corner of the bag and drizzle over baked pastry. Enjoy!
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