🎃 Pumpkin Pie Crescents
Flaky, Buttery Crescent Rolls Filled with Sweet Pumpkin Pie Goodness!
Bring the cozy flavors of fall into your kitchen with these easy Pumpkin Pie Crescents! Made with refrigerated crescent roll dough, creamy pumpkin puree, brown sugar, and warm pumpkin pie spices, these little pastries deliver all the delicious flavor of pumpkin pie without the fuss of making a traditional crust.
Each crescent bakes up golden and flaky on the outside, with a soft, sweet pumpkin filling tucked inside. They’re perfect for autumn breakfasts, afternoon snacks, holiday brunches, or a quick dessert when you’re craving something warm and comforting.
Best of all, you need only a handful of simple ingredients and about 25 minutes to make them!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Servings: 8 crescents
- Course: Breakfast, Snack, Dessert
- Difficulty: Easy
- Cuisine: American-inspired
- Baking Temperature: 375°F (190°C), or according to the crescent roll package
Ingredients
For the Pumpkin Filling
- ½ cup canned pumpkin puree
- 2 tablespoons packed brown sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract, optional
- Pinch of salt, optional
For the Crescents
- 1 can refrigerated crescent roll dough (8 oz / 226 g)
Optional Toppings
- 1 tablespoon melted butter
- 1–2 tablespoons granulated sugar mixed with ¼ teaspoon cinnamon
- Powdered sugar, for dusting
- Maple glaze or vanilla icing, for drizzling
Important: Use plain pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C), unless the crescent roll package specifies a different temperature.
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2: Prepare the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and optional vanilla extract and pinch of salt.
Stir until the mixture is smooth and the sugar is evenly distributed.
The filling should be thick enough to spoon without running. If your pumpkin puree seems particularly watery, blot it gently with a paper towel or drain off excess liquid before mixing.
Step 3: Unroll the Crescent Dough
Open the refrigerated crescent roll can and carefully unroll the dough onto a clean work surface.
Separate the dough into 8 triangles along the perforated lines. Place the triangles with their wider ends closest to you and their pointed tips facing away.
Handle the dough gently and keep it cool so it remains easy to work with.
Step 4: Add the Pumpkin Filling
Spoon approximately 1 tablespoon of pumpkin filling onto the wider end of each crescent triangle.
Spread it lightly across the wider portion, leaving a small border around the edges. Avoid adding too much filling, as it may squeeze out during rolling and baking.
Use any remaining filling sparingly rather than overfilling the crescents.
Step 5: Roll the Crescents
Starting at the wide end of each triangle, roll the dough toward the pointed tip.
Keep the roll snug but not too tight, allowing the pastry room to expand as it bakes. Place each crescent on the prepared baking sheet with the pointed end tucked underneath to help prevent it from unrolling.
Curve the ends slightly inward to create the traditional crescent shape.
Leave about 2 inches (5 cm) between each pastry so they can puff up evenly.
Step 6: Bake Until Golden
Bake for 12–15 minutes, or follow the package instructions, until the crescents are puffed and golden brown.
Check toward the earlier end of the baking range, since oven temperatures and dough brands vary. The pastry should look fully baked, with no raw dough visible around the center.
If a little filling escapes, don’t worry. Allow the crescents to cool briefly before moving them from the baking sheet.
Step 7: Add a Sweet Finishing Touch
Remove the crescents from the oven and let them cool on the baking sheet for about 5 minutes.
For a bakery-style finish, lightly brush the warm pastries with melted butter and sprinkle with cinnamon sugar.
Alternatively, let them cool a little longer and dust with powdered sugar. For a sweeter dessert, drizzle with vanilla icing or maple glaze.
Step 8: Serve and Enjoy
Serve the Pumpkin Pie Crescents warm, when the pastry is flaky and the pumpkin filling is soft and fragrant.
Pair them with a cup of coffee, tea, hot chocolate, or warm apple cider for the ultimate cozy autumn treat!
Tips for the Best Pumpkin Pie Crescents
- Use thick pumpkin puree: Excess moisture can make the dough soggy or cause the filling to leak.
- Don’t overfill: About 1 tablespoon per triangle is a good starting point.
- Keep the dough cold: Chilled dough is easier to handle and bakes into a flakier pastry.
- Seal the pointed tips underneath: This helps the crescents hold their shape while baking.
- Use pumpkin pie spice: Cinnamon, ginger, nutmeg, and cloves give the filling a classic autumn flavor.
- Watch the baking time: Remove the crescents when the pastry is golden and fully baked rather than waiting for the filling to brown.
- Let them cool slightly: Pumpkin filling retains heat, so allow a few minutes of cooling before biting into a freshly baked crescent.
Delicious Variations
🍎 Pumpkin Apple Crescents
Add 2 tablespoons of finely diced, lightly cooked apple to the pumpkin mixture for an extra fruity filling.
🍫 Chocolate Chip Pumpkin Crescents
Sprinkle a few mini chocolate chips over the pumpkin filling before rolling for a delicious chocolate-pumpkin combination.
🧀 Cream Cheese Pumpkin Crescents
Mix 2 tablespoons of softened cream cheese into the pumpkin filling for a richer, cheesecake-inspired center. Keep the filling amount modest so the dough seals properly.
🍯 Maple Pumpkin Crescents
Replace the brown sugar with 1–2 teaspoons of maple syrup. Because maple syrup adds liquid, use it sparingly to keep the filling thick.
🌰 Pecan Pumpkin Crescents
Sprinkle a few finely chopped pecans over the filling before rolling for a little crunch and nutty flavor.
🍂 Cinnamon Sugar Crescents
Brush the baked pastries with melted butter and coat lightly with cinnamon sugar for an extra-sweet, bakery-style finish.
What to Serve with Pumpkin Pie Crescents
These sweet pastries pair wonderfully with:
- Hot coffee or a pumpkin spice latte
- Black tea or chai
- Hot chocolate
- Fresh apple slices
- Greek yogurt and fresh fruit
- Vanilla ice cream
- Whipped cream or caramel sauce
For a simple autumn breakfast, serve them warm alongside yogurt and fruit. For dessert, pair them with vanilla ice cream and a light caramel drizzle.
Make-Ahead Instructions
Prepare the filling ahead: Mix the pumpkin filling a day in advance, cover it, and refrigerate until ready to use.
Assemble before baking: For the flakiest texture, fill and roll the crescent dough shortly before baking rather than leaving the assembled pastries sitting for a long time.
Bake ahead: You can bake the crescents earlier in the day and warm them briefly in the oven before serving.
Storage and Reheating
Refrigeration: Because the filling contains moist pumpkin puree, refrigerate leftover crescents in an airtight container within 2 hours. Store for up to 3 days.
Reheating: Warm in a preheated oven at 300°F (150°C) for about 5–8 minutes, or until heated through. This helps restore some of the pastry’s crispness.
Microwave: Heat an individual crescent for about 10–15 seconds, checking carefully. The pastry will be softer rather than crisp.
Freezing: Freeze fully baked and cooled crescents in a freezer-safe container for up to 2 months for best quality. Thaw in the refrigerator and reheat in the oven until warm.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is recommended because you can control the sweetness and spices. Pumpkin pie filling is already sweetened and seasoned, so the finished crescents may become too sweet if you use the full amount of brown sugar and spice.
Why did my pumpkin filling leak out?
The crescents may have been overfilled, the pumpkin puree may have been too watery, or the dough may not have been rolled snugly. Use a small amount of thick filling and tuck the pointed end underneath each pastry.
Can I make these without pumpkin pie spice?
Yes! Use about ¼ teaspoon ground cinnamon with a small pinch of ginger and nutmeg. You can adjust the spices to suit your taste.
Can I make Pumpkin Pie Crescents in an air fryer?
Yes, provided your air fryer accommodates the crescent size. Arrange the pastries in a single layer and cook at approximately 320–330°F (160–165°C), checking frequently for browning and doneness. Cooking time varies by appliance, and a lower temperature helps the pastry cook through without browning too quickly.
Can I make them less sweet?
Absolutely. Reduce the brown sugar to 1 tablespoon and skip the optional cinnamon sugar or icing. The pumpkin and warm spices will still provide plenty of flavor.
A Little Taste of Fall in Every Bite! 🎃
These Pumpkin Pie Crescents are a simple, delicious way to enjoy the comforting flavors of pumpkin pie without making pastry from scratch. Flaky crescent dough, sweet pumpkin filling, and warm spices come together in a quick treat that’s perfect for cozy mornings, holiday gatherings, and autumn dessert tables.
Roll them up, bake until golden, sprinkle with cinnamon sugar, and enjoy your own little bites of pumpkin pie heaven!