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Home » Pumpkin Recipes » Pumpkin Butter Crescent Roll Bars

Pumpkin Butter Crescent Roll Bars

Published: Oct 30, 2017 · Modified: Sep 15, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Make these moist and delicious Fall flavored Pumpkin Butter Crescent Rolls Bars with only 5 ingredients. And two of them are cinnamon and sugar.

A square piece of pumpkin butter crescent bars on a dessert plate.

I know you probably have cinnamon and sugar in the house already. You're  already half way there to enjoying these delicious pumpkin filled dessert bars.

Pillsbury Crescent Rolls are one of the best inventions. This is one wonderful product that you can use make so many different kinds of recipes.

You can make buttery and flaky crescent rolls to enjoy with a meal.

Pumpkin Butter Crescent Roll Bars recipe via flouronmyface.com

Or you can turn those little sheets of flaky pastry into a sweet Fall dessert like these Pumpkin Butter Crescent Roll Bars.

Pumpkin Dessert Bars on a white serving plate with a fork.

The inspiration for these delicious and oh so easy to make pumpkin dessert bars was a couple of other crescent roll dessert bars recipes I made last year.

You might remember them. If not you can check out Cranberry Orange Cheesecake Crescent Bars recipe I made last Fall.

In the Spring I made this lovely Cheesecake Lemon Curd Berry Crescent Bars  recipe.

A square serving piece of Pumpkin Butter Crescent Bars on a white plate.

How To Make Pumpkin Butter Crescent Roll Bars

Ingredients

  • 2 packages Pillsbury Crescent Rolls
  • 1 cup Pumpkin Butter (I used my Crock Pot Pumpkin Butter recipe)
  • 4 tablespoons softened butter
  •  ⅔ cup granulated sugar
  • 1 tablespoon cinnamon

Directions

  1. Preheat the oven to 375 F. degrees
  2. Mix the ground cinnamon with the sugar in a small bowl, set aside.
  3. Prepare a small baking sheet by lining it with parchment paper.
  4. Unroll 1 crescent roll package and place the whole un-separated crescent roll sheet in a shallow baking pan that has been lined with parchment paper.
  5. Seal the seams that separate each crescent roll by pinching them together.
  6. Spread the softened butter over the top of the crescent roll.
  7. Sprinkle half the cinnamon sugar over the top of the butter.
  8. Spread the pumpkin butter to ¼ of the edge over the cinnamon sugar.
  9. Unroll the second package of crescent rolls and carefully lay it over the top of the filling. Sealing the edges by slightly pinching them together.
  10. Sprinkle the remaining cinnamon sugar over the top.
  11. Bake in a preheated 375 F. degree oven for 20-25 minutes or until golden brown.
  12. Remove from the oven and cool completely before cutting.
  13. Mix glaze ingredients and drizzle over the top before cutting.
  14. Sprinkle with powdered sugar before serving if desired.

How to make powdered sugar glaze

Mix ¼ cup powdered sugar with 2 tablespoons of milk or water until smooth and lump free. Drizzle over the top of cooled Pumpkin Butter Crescent Roll Bars.

More recipes

  • Pumpkin Cupcakes with Pumpkin Spice Buttercream Frosting
  • Pumpkin Pecan Bundt Cake
  • White Chocolate Pumpkin Fudge
  • Cranberry Orange Cheesecake Crescent Bars
A square serving piece of Pumpkin Butter Crescent Bars on a white plate.

Pumpkin Butter Crescent Roll Bars

Arlene Mobley - Flour On My Face
Make these moist and delicious Fall flavored Pumpkin Butter Crescent Rolls Bars with only 5 ingredients. And two of them are cinnamon and sugar.
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Prep Time 18 mins
Cook Time 25 mins
Total Time 43 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 251 kcal

Ingredients  

  • 2 package Pillsbury Crescent Rolls
  • 1 cup pumpkin butter I used my Crock Pot Pumpkin Butter recipe
  • 4 tablespoons butter softened
  • ⅔ cup granulated sugar
  • 1 tablespoon cinnamon
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Instructions 

  • Preheat the oven to 375 F. degrees
  • Mix the ground cinnamon with the sugar in a small bowl, set aside.
  • Prepare a small baking sheet by lining it with parchment paper.
  • Unroll 1 crescent roll package and place the whole un-separated crescent roll sheet in a shallow baking pan that has been lined with parchment paper.
  • Seal the seams that separate each crescent roll by pinching them together.
  • Spread the softened butter over the top of the crescent roll.
  • Sprinkle half the cinnamon sugar over the top of the butter.
  • Spread the pumpkin butter to ¼ of the edge over the cinnamon sugar.
  • Unroll the second package of crescent rolls and carefully lay it over the top of the filling. Sealing the edges by slightly pinching them together.
  • Sprinkle the remaining cinnamon sugar over the top.
  • Bake in a preheated 375 F. degree oven for 20-25 minutes or until golden brown.
  • Remove from the oven and cool completely before cutting.
  • Mix glaze ingredients and drizzle over the top before cutting.
  • Sprinkle with powdered sugar before serving if desired.

Recipe Expert Tips

To Make a Glaze
Mix ¼ cup powdered sugar with 2 tablespoons of milk or water until smooth and lump free. Drizzle over the top of cooled Pumpkin Butter Crescent Roll Bars.

Nutrition

Serving: 1Serving | Calories: 251kcal | Carbohydrates: 37g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 333mg | Potassium: 26mg | Fiber: 1g | Sugar: 23g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Cranberry Orange Cheesecake Crescent Roll Bars

Cranberry Orange Cheesecake Crescent Bars recipe is a perfect holiday dessert recipe via flouronmyface.com easy to make with Pillsbury Crescent rolls #ad

Cheesecake Lemon Curd Berry Crescent Bars  recipe

Cheesecake Lemon Curd Berry Crescent Bars via flouronmyface.com
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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