Pumpkin Pie Crescents – Irresistible Fall Pastry with Warm Spices
When the crisp autumn breeze rolls in and pumpkin-spiced everything starts appearing on store shelves, I always find myself craving cozy desserts that bring comfort and nostalgia. One of my go-to treats during the fall season is these Pumpkin Pie Crescents. They’re golden, buttery crescent rolls filled with spiced pumpkin pie filling and drizzled with a luscious maple glaze. What makes them so special is how quick and easy they are to prepare, yet they taste like something straight from a bakery.
This recipe holds a special place in my kitchen because it combines two things I love most: the convenience of crescent dough and the flavors of classic pumpkin pie. If you’ve read my About page before, you’ll know I grew up baking alongside family members who believed in creating festive memories around food. These pumpkin crescents remind me of those fall gatherings where pumpkin pie was always the centerpiece of the dessert table.
If you’re looking for another cozy autumn recipe to try after this one, I highly recommend my Pumpkin Chocolate Chip Bread, which pairs beautifully with a cup of coffee or tea and carries the same warm seasonal vibe.
Now, let’s dive into why you’ll absolutely love these pumpkin pie crescents.
Why You’ll Love Pumpkin Pie Crescents
- Flavor Explosion: Every bite blends the spiced pumpkin filling with buttery crescent dough and sweet maple glaze, giving you the ultimate fall dessert experience.
- Quick & Easy: Using store-bought crescent rolls means no fussing with dough, making this recipe perfect for busy weeknights or last-minute gatherings.
- Festive Appeal: These crescents look impressive yet are simple enough to whip up in under 30 minutes. They’re great for Thanksgiving, Halloween parties, or cozy fall weekends.
- Portable Treat: Unlike traditional pumpkin pie, these crescents are handheld, making them easy to pack for potlucks, school events, or coffee breaks.
- Family-Friendly: Kids and adults alike love these pastries, especially when served warm out of the oven.
Ingredients
For the Crescents:
1 can (8 ounces) refrigerated crescent rolls
1/2 cup canned pumpkin puree
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
For the Maple Glaze:
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons milk (as needed for desired consistency)
Instructions
Step 1: Prepare the Pumpkin Filling
In a medium mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until the mixture is smooth and well blended. This will be your pumpkin pie-inspired filling.
Step 2: Roll Out the Crescent Dough
Preheat your oven to 375°F (190°C). Open the can of crescent rolls and separate the dough into 8 triangles along the perforated lines. Place the triangles on a parchment-lined baking sheet.
Step 3: Add the Filling
Spoon about 1 tablespoon of pumpkin mixture onto the wider end of each crescent triangle. Spread it slightly, but leave the edges free so the filling doesn’t ooze out during baking.
Step 4: Roll and Shape the Crescents
Starting from the wide end, roll each triangle tightly into a crescent shape. Arrange them on the baking sheet with the point tucked underneath to prevent unrolling while baking.
Step 5: Bake to Golden Perfection
Place the baking sheet in the preheated oven and bake for 12–14 minutes, or until the crescents are puffed and golden brown.
Step 6: Prepare the Maple Glaze
While the crescents are baking, whisk together the powdered sugar, maple syrup, and milk in a small bowl. Adjust with more milk for a thinner glaze or more powdered sugar for a thicker consistency.
Step 7: Drizzle and Serve
Once the crescents are out of the oven, let them cool slightly on a wire rack. Drizzle generously with the maple glaze and serve warm for the best flavor.
Pro Tips for Success
- Use pure pumpkin puree, not pumpkin pie filling, for the right consistency and flavor.
- For extra crunch, sprinkle chopped pecans or walnuts on top before baking.
- To make the glaze glossy and flavorful, always use real maple syrup instead of pancake syrup.
- If serving at a party, prepare the crescents ahead of time and glaze them just before serving to keep them looking fresh.
Variations
- Cream Cheese Pumpkin Crescents: Add a layer of sweetened cream cheese along with the pumpkin filling for a richer treat.
- Nutty Pumpkin Crescents: Stir finely chopped pecans into the filling for added texture.
- Chocolate Pumpkin Crescents: Sprinkle mini chocolate chips inside before rolling.
- Sugar-Dusted Crescents: Skip the glaze and simply dust with powdered sugar after baking.
Pairings
Pumpkin Pie Crescents are delightful on their own, but they pair wonderfully with:
- A hot latte, especially pumpkin spice or vanilla.
- A scoop of vanilla ice cream for a warm-and-cold contrast.
- Spiced apple cider, which complements the autumn flavors.
- A light salad or fruit platter if serving them as part of a brunch spread.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep them in the fridge for up to 5 days. Reheat briefly in the oven before serving.
- Freezer: Wrap unglazed crescents tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add the glaze after reheating.
FAQs
1. Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. If it’s too runny, strain it before using.
2. Can I make these crescents ahead of time?
Absolutely. You can prepare and refrigerate unbaked crescents for up to 24 hours, then bake fresh when ready.
3. Can I double the recipe?
Yes, this recipe doubles easily. Use two cans of crescent rolls and double the filling and glaze.
4. What if I don’t have maple syrup?
You can substitute honey or a simple vanilla glaze, but maple syrup really enhances the fall flavor.
5. Can I make them gluten-free?
Yes, use gluten-free crescent dough available in some stores and follow the same steps.
Nutrition Facts (per serving, 1 crescent with glaze)
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Protein | 2 g |
| Fat | 7 g |
| Carbohydrates | 25 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 180 mg |
Conclusion
These Pumpkin Pie Crescents are everything you love about fall wrapped into one golden pastry. They’re quick, delicious, and perfect for sharing with loved ones during cozy autumn evenings or festive holiday gatherings. Whether you make them for brunch, dessert, or a seasonal snack, they’ll instantly become a household favorite. Give them a try and let me know how they turned out—I’d love to hear your variations and see your creations!
Pumpkin Pie Crescents – Irresistible Fall Pastry with Warm Spices
Ingredients
- For the Crescents
- 1 can 8 ounces refrigerated crescent rolls
- ½ cup canned pumpkin puree
- 2 tablespoons brown sugar packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- For the Maple Glaze
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 teaspoons milk as needed for desired consistency
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling: In a bowl, stir together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth.
- Assemble the crescents: Unroll crescent dough and separate into 8 triangles. Place 1 tablespoon of pumpkin mixture on the wide end of each triangle. Roll up tightly, starting at the wide end, and place on prepared baking sheet.
- Bake the crescents: Bake for 10–12 minutes, or until golden brown. Remove from oven and let cool slightly.
- Make the glaze: Whisk together powdered sugar, maple syrup, and milk until smooth and pourable.
- Glaze the crescents: Drizzle glaze over slightly cooled crescents before serving.
Notes
- Serve warm for the best flavor.
- You can use pumpkin pie spice in place of the individual spices for convenience.
- Store leftovers in an airtight container for up to 2 days.
