facebook twitter youtube


  • Nonstick cooking spray
  • 1 can (15 ounces) 100% pure pumpkin
  • 1/4 cup plus 2 tablespoons Food Club granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon Food Club salt
  • 1/4 teaspoon Food Club ground cinnamon
  • 2 cans (8 ounces each) Food Club crescent dinner rolls
  • Whipped cream, maple syrup and chopped pecans for serving (optional)


  1. Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray.
  2. In medium bowl, stir pumpkin, 1/4 cup plus 1 tablespoon sugar, pumpkin pie spice and salt. In small bowl, stir cinnamon and remaining 1 tablespoon sugar.
  3. Unroll dinner rolls onto prepared pans; separate into 16 triangles. Spread about 1 tablespoon pumpkin mixture on each triangle; starting at wide end, roll up triangles into crescent shapes. Sprinkle with cinnamon mixture.
  4. Bake 12 minutes or until golden brown being careful not to let bottoms brown. Serve immediately with whipped cream, maple syrup and pecans, if desired.

Facts. Finds. Flavors.

For easier handling of dinner rolls, keep them refrigerated until ready to open and unroll.

Use leftover filling to flavor pancake or waffle batter; or mix with 1 cup softened cream cheese, 1 cup sour cream and ¾ cup powdered sugar, and serve as a dip with apple slices and gingersnaps.

  • (2 roll-ups)
  • 259 Calories
  • 10g Fat (0g Saturated)
  • 0mg Cholesterol
  • 495mg Sodium
  • 38g Carbohydrates
  • 0g Fiber
  • 4g Protein