Name: Pumpkin Pie Crescents
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can (8 oz) refrigerated crescent roll dough; 1/2 cup canned pumpkin puree; 1/4 cup brown sugar; 1 teaspoon pumpkin pie spice; 1/4 teaspoon vanilla extract; Optional: powdered sugar for dusting; Optional: glaze (powdered sugar + milk)

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These Pumpkin Pie Crescents are the perfect bite-sized treat for fall cravings. With just a handful of ingredients and a buttery, flaky crescent dough base, I get a quick and delicious dessert that tastes like mini pumpkin pies. They're ideal for cozy nights, holiday brunches, or an easy sweet treat when I want to impress without the hassle.

Pumpkin Pie Crescents

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (8 oz) refrigerated crescent roll dough

½ cup canned pumpkin puree

¼ cup brown sugar

1 teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

Optional: powdered sugar for dusting or a simple glaze (powdered sugar + milk)

Directions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Prepare the filling by mixing pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a small bowl until smooth.

Unroll the crescent dough and separate it into 8 triangles.

Spoon about 1 tablespoon of filling onto the wide end of each triangle.

Roll each crescent, starting from the wide end and rolling toward the tip, keeping the filling tucked in.

Place on the baking sheet with the pointed end down.

Bake for 12–15 minutes, or until golden brown.

Cool slightly, then dust with powdered sugar or drizzle with glaze, if desired.

Servings and timing

This recipe makes 8 crescents. It takes about 10 minutes to prepare and 12–15 minutes to bake. In total, I can have these ready in under 30 minutes, making them a great last-minute dessert option.

Variations

I sometimes add mini chocolate chips or chopped pecans to the filling for added texture and flavor.

A spoonful of cream cheese folded into the pumpkin mixture gives a creamier, cheesecake-like center.

When I want a more festive touch, I serve these warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I store leftover crescents in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 300°F (150°C) for 5–7 minutes, or until warmed through. The microwave works too, but I prefer the oven to keep the crust crisp.

FAQs

How do I keep the filling from leaking out while baking?

I make sure not to overfill the dough and always start rolling from the wide end, pressing the edges lightly to seal in the filling.

Can I make these crescents ahead of time?

Yes, I assemble them ahead and refrigerate them unbaked for up to 24 hours. When ready to bake, I bring them to room temperature for 10–15 minutes and then bake as usual.

Can I use homemade pumpkin puree?

Absolutely. I’ve used homemade pumpkin puree with great results—just make sure it’s not too watery, or the filling might get runny.

What glaze works best for these?

I usually mix powdered sugar with a little milk until smooth. For extra flavor, I sometimes add a drop of vanilla or maple extract to the glaze.

Are these good served cold?

They taste best warm, but I’ve enjoyed them cold too. If I want the full experience, I reheat them briefly before serving.

Conclusion

These Pumpkin Pie Crescents are everything I love about fall baking—warm spices, easy steps, and cozy flavors. Whether I make them as a quick dessert or a festive addition to brunch, they’re always a hit. I keep this recipe handy anytime I want something simple, satisfying, and full of autumn charm.

Recipe:

Pumpkin Pie Crescents

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Author: Cheryl
Total Time: 25 minutes
Yield: 8 crescents
Diet: Vegetarian

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Description

These Pumpkin Pie Crescents are a quick and easy fall dessert featuring a creamy spiced pumpkin filling wrapped in flaky crescent dough. Perfect for holiday gatherings or a cozy treat, they deliver classic pumpkin pie flavor in a fun, bite-sized form.

Ingredients

1 can (8 oz) refrigerated crescent roll dough

½ cup canned pumpkin puree

¼ cup brown sugar

1 teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

Optional: powdered sugar for dusting

Optional: glaze (powdered sugar + milk)

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Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
Unroll crescent dough and separate into 8 triangles.
Spoon about 1 tablespoon of the filling onto the wide end of each triangle.
Roll each triangle from the wide end to the tip, keeping the filling tucked inside.
Place crescents on the baking sheet with the pointed end down.
Bake for 12–15 minutes, or until golden brown.
Cool slightly, then dust with powdered sugar or drizzle with glaze if desired.