Crescent rolls aren’t just a simple dinner side. Nope, you can use that tube of dough to make so many magical things, like dessert or more specifically, dumplings. And even more specifically — Pumpkin Crescent Roll Dumplings, which are precisely the easy autumnal treat you need when you’re craving a little pumpkin spice.

These are so easy to make but they come with so much doughy comfort that’s wrapped around velvety pumpkin filling, a little hint of creaminess, and nestled in some sweet saucy cinnamon-sugar too. In other words — delicious — and you don’t need a long ingredient list to get there.

In fact, you only need seven things, which is not a lot when you’re talking about what is basically a stuffed pastry with a sauce. You need:

A can of crescent rolls, some pumpkin puree, some pumpkin pie spice, some cream cheese, some butter, some brown sugar, and some apple juice.

First, you’re going to mix together the brown sugar and pumpkin pie spice and then cut the butter in with a fork until it’s crumbly. (If your butter is a little warmer, it will be more like a paste, but it still works out in the end, so don’t fret.) Then, you’ll unroll your dough and separate it at the seams into triangles. You dab a little of the pumpkin puree at the top, followed by a little of that butter-sugar mixture, and a dollop of cream cheese.

Then you roll it up into a nice little package and tuck it into a baking dish. Rinse and repeat until all the dough is used up. At this point you’ll have some of the butter-sugar mixture left over and you’ll use that to top the dumplings. Don’t worry too much about spreading it out as it will happen naturally in the heat of the oven anyway.

The final flourish is to pour some apple juice over the top, which seems a little crazy but in reality just mingles with the sugar into a sticky-sweet fall-scented sauce that also helps poach those dumplings into a delightful doughy texture. These are so simple and so very scrumptious. Enjoy!