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Pumpkin Pie Roll

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This Pumpkin Pie Roll is a quick and easy way to impress your friends. A dessert roll loaded with cinnamon, sugar and pumpkin pie filling.

side view overhead of a pumpkin pie roll on a plate with a piece sliced off

This desserts was inspired from Shawn at I Wash, You Dry. She did a S’mores Pizza Roll a couple months ago that looks just mouth watering. Plus, when I was in Breckenridge last Thanksgiving, I stopped at the Crepe place and ordered a Pumpkin Pie Crepe. It was filled with cinnamon, sugar, pumpkin pie filling and graham crackers. I have been wanting to do my own variation of that dessert ever since.

I am crazy obsessed with pumpkin, so this dessert disappeared more and more with every photo I took. If served right after baking, this pumpkin roll will have a nice crisp top because the cinnamon and sugar caramelizes a little bit. I cut myself a slice after I cooled it for a bit and it was just heavenly. Then I stored it overnight and it softened up a bit; it reminded me of a cinnamon roll.

side view of slices of a pumpkin pie roll on a plate

This recipe is so simple! I used an already prepared Pillsbury Pizza Crust. All you have to do it unroll it, and spread your ingredients on the inside, and then roll it up the same way you would do with cinnamon rolls. You bake the whole roll in one piece. This is my first time using a Pillsbury crust in this capacity, but I think it is a totally neat idea.

side view of a slice of pumpkin pie roll on a white plate set on a kitchen towel

Some recipes will call for pre-baking the crust before adding the ingredients but I did not do that. As a result, I did bake it for longer that your average “pizza”, but it was just perfect. Like I mentioned before, the outside layer is a little bit crisp and the inside is really soft.

a slice of a pumpkin pie roll with a bite taken out held

Imagine serving this with a side of whipped cream or ice cream, it would be just amazing! Plus, I totally ate this for breakfast the next morning, so if you want to do that, there is no judgment over here!

side view closeup of pumpkin pie roll slices on a plate

Pumpkin Pie Roll

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 8 slices


This Pumpkin Pie dessert roll loaded with cinnamon, sugar and pumpkin pie filling.


  • 1 Can Pillsbury Pizza crust (13.8oz)
  • 1 tbsp Butter, melted
  • 3 tbsp Brown sugar
  • 3 tsp Cinnamon
  • 1 C Pumpkin puree
  • 3 Large Graham crackers, crushed


  • 2 tbsp Brown sugar
  • 2 tsp Cinnamon


  1. Preheat oven to 350° F.
  2. Unroll Pillsbury crust on a flattened surface.
  3. Melt butter in microwave. Brush butter onto Pillsbury crust.
  4. Sprinkle with brown sugar and cinnamon and gently spread and pat down into butter.
  5. Spread pumpkin puree evenly on the dough with a spoon or spatula.
  6. Sprinkle with crushed graham crackers
  7. Roll crust from the short side. Try to keep it tightly rolled. Seal the end with a little bit of butter on the edge.
  8. Spread remaining butter on top of the roll and sprinkle with additional brown sugar and cinnamon.
  9. Bake on a parchment lined baking sheet on the top shelf. Bake for 20-25 minutes until edges start to turn light brown. Remove from oven and allow to cool.
  10. Slice and serve warm.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: pumpkin dessert recipes, easy thanksgiving dessert, thanksgiving dessert ideas

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Recipe rating

16 Responses
  1. Renee@Two in the Kitchen

    What a unique way to use pizza dough! I love this interesting way to incorporate pumpkin!! 🙂

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