Pumpkin Pie Crescents – Irresistible Fall Pastry with Warm Spices
These Pumpkin Pie Crescents are a quick and cozy fall treat! Flaky crescent rolls are filled with spiced pumpkin filling and topped with a sweet maple glaze for the perfect autumn dessert or snack.
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.