Last Halloween, after we finished handing out candy to the neighborhood kids, my family and I sat down at the kitchen table with mugs of hot cider, laughing about the creative costumes we’d seen. My youngest was still in his superhero cape, and my daughter had glitter everywhere from her princess outfit.
I wanted to keep that cozy, festive mood going, so I pulled out a can of crescent roll dough and a bit of pumpkin puree I had left from making pie earlier that week. With a quick stir of spices and sugar, the smell of cinnamon and cloves filled the kitchen in minutes.
We ate the warm crescents straight from the oven, dipping them into a maple glaze that felt like autumn in every bite. It wasn’t fancy or planned, but it became one of those little holiday traditions we didn’t know we needed.
Now, when I think of Halloween, I think of more than pumpkins on the porch—I think of these golden crescents that taste like fall wrapped up in a flaky crust.
Short Description
Pumpkin Pie Crescents are flaky crescent rolls filled with a spiced pumpkin mixture, baked until golden, and drizzled with a sweet maple glaze. They’re quick, cozy, and perfect for fall gatherings or holiday treats.
Key Ingredients
For the Crescents:
- 1 can (8 ounces) refrigerated crescent rolls
- ½ cup canned pumpkin puree
- 2 tablespoons packed brown sugar
- 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 consistency)
Tools Needed
- Mixing bowl
- Whisk or spoon
- Baking sheet
- Parchment paper
- Small bowl for glaze
- Wire rack
Cooking Instructions
Step 1: Preheat oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Make the filling
In a bowl, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth. The mixture should be creamy and fragrant.
Step 3: Prepare crescents
Unroll crescent dough and separate into triangles. Spoon about 1 tablespoon of pumpkin filling onto the wide end of each triangle. Roll up tightly toward the tip, sealing the edges lightly with your fingers.
Step 4: Bake
Arrange crescents on the baking sheet, spacing them apart. Bake 12–15 minutes, until golden brown and crisp on the outside.
Step 5: Make the glaze
While crescents cool slightly, whisk powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable.
Step 6: Glaze and serve
Drizzle glaze over warm crescents and serve immediately.
Troubleshooting Tip: If the filling leaks while baking, don’t worry—the sugary bits that caramelize on the edges add extra flavor.
Why You’ll Love This Recipe
Perfect Fall Flavor: Warm spices and pumpkin bring all the cozy vibes.
Quick and Easy: Minimal prep with store-bought dough.
Crowd-Pleaser: Kids and adults alike love the sweet glaze.
Budget-Friendly: Simple ingredients you likely already have on hand.
Great for Any Occasion: Works for breakfast, dessert, or a holiday snack table.
Mistakes to Avoid & Solutions
Overfilling the crescents: Too much pumpkin filling can cause them to burst. Stick to about 1 tablespoon.
Underbaking: Dough should be golden and crisp. If pale, bake an extra 2–3 minutes.
Skipping parchment paper: Without it, the glaze or filling can stick to the pan.
Thick glaze: If it’s too thick, add milk ½ teaspoon at a time until pourable.
Rolling loosely: Roll tightly so the filling doesn’t spill out.
Serving and Pairing Suggestions
Serve warm for the best flavor and texture.
Pair with hot cider, coffee, or chai tea.
Add to a dessert platter alongside cookies and brownies for variety.
Great for holiday brunch tables, potlucks, or an afternoon snack.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container at room temperature for 1–2 days, or refrigerate up to 4 days.
Reheat: Warm in a 300°F oven for 5–7 minutes to revive crispness. Microwave works, but the dough will be softer.
Freeze: Freeze baked crescents (without glaze) up to 2 months. Reheat and glaze before serving.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it’s thick and not watery. Drain excess liquid if needed.
2. Can I make these ahead of time?
You can fill and roll crescents ahead, then refrigerate unbaked. Bake fresh before serving.
3. Can I double the recipe?
Absolutely, just use two cans of crescent rolls and double the filling and glaze.
4. Can I skip the glaze?
Yes, they’ll still be delicious, but the glaze adds a sweet finish.
5. Can I use pumpkin pie spice instead of individual spices?
Yes, substitute 1½ teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves.
Tips & Tricks
Lightly dust dough with flour if it feels sticky.
For prettier crescents, tuck the sides slightly as you roll.
Add a sprinkle of coarse sugar on top before baking for crunch.
Serve warm—these taste best fresh from the oven.
Keep extra glaze in a small dish for dipping.
Recipe Variations
Cream Cheese Pumpkin Crescents: Add 1 teaspoon softened cream cheese to each triangle before filling with pumpkin.
Nutty Pumpkin Crescents: Sprinkle chopped pecans or walnuts into the filling for texture.
Chocolate Pumpkin Crescents: Add a few mini chocolate chips to the pumpkin filling.
Savory Twist: Skip the sugar and spices, add a pinch of salt and sage, and serve with soup.
Apple-Pumpkin Crescents: Mix ¼ cup finely diced apple into the filling for fruity sweetness.
Final Thoughts
Pumpkin Pie Crescents may be small, but they hold all the warmth of fall gatherings. I love how they take just minutes to put together yet taste like a dessert that’s been fussed over for hours. When I serve them, the kitchen fills with the smell of spices that instantly makes the house feel festive.
They’re the kind of recipe you can pull out on a busy weeknight or for a special holiday breakfast and still feel proud of. The maple glaze gives them that final touch of sweetness that ties everything together. In my home, these crescents have become as much a tradition as carving pumpkins or sipping cider. I think they’ll earn a spot in your seasonal favorites too.
Pumpkin Pie Crescents
Ingredients
For the Crescents:
- 1 can 8 ounces refrigerated crescent rolls
- ½ cup canned pumpkin puree
- 2 tablespoons packed brown sugar
- 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 consistency
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla until smooth.
- Unroll crescent dough and separate into triangles. Place 1 tablespoon of pumpkin filling on the wide end of each, roll up tightly, and seal edges lightly.
- Arrange on the baking sheet and bake 12–15 minutes, until golden brown.
- Whisk powdered sugar, maple syrup, and milk until smooth for the glaze.
- Drizzle over warm crescents and serve.
