‘Tis the season of falling leaves, and everything pumpkins, like Pumpkin Pie and pumpkin spiced lattes! 

If you are looking for another delicious way to enjoy the taste of pumpkin pie, this pumpkin pie crescents recipe is it! And to make it even better, this dessert can be made in 20 minutes and requires so little prep work. The family won’t have to wait long for those delicious comforting fall flavors!

plated Pumpkin Pie Crescents with pumpkins in the back

Pumpkin Pie Crescents

  • The easy crust for these pumpkin pie crescents is made with pre-made Pillsbury dough. So no need to mix and prepare dough for this recipe. Just open the can and voila, the dough is ready!
  • This quick and easy dessert is ready in under 20 minutes! What’s not to love about that?
  • This moist and flaky dough is wrapped around a sweet pumpkin pie filling and pumpkin pie spice and then baked in the oven. This dessert will be a new family fave!
  • The crescents are drizzled with a sweet white glaze of sugar and maple syrup. This finishing touch makes these crescents look like something from te bakery down the street.

ingredients for Pumpkin Pie Crescents

Ingredients & Variations

DOUGH: Use a can of Pillsbury Crescent Rolls for this recipe. Each crescent is unrolled and the filling is spooned onto the individual crescent.

FILLING: This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one! Canned pumpkin does not have that taste of pumpkin spice that gives fall pumpkin baking its signature taste.

GLAZE: The glaze is made of a simple combination of maple syrup, powdered sugar, and milk. This is drizzled over the crescents once they are removed from the oven.

VARIATIONS: The milk can be substituted for cream for the glaze. To make it milk-free, use a dairy-free alternative.

PRO TIP: Place the glaze in a ziplock bag. Cut off the tip of one corner, and squeeze out the glaze over the crescents.

ingredients in a bowl to make filling for Pumpkin Pie Crescents

How to Make Pumpkin Pie Crescents

Nothing is better than a warm sweet dessert from the oven!

  1. Mix the filling per recipe below.
  2. Unroll crescents & place spoonful of filling on each crescent.
  3. Roll up & pinch each crescent; bake until golden.
  4. Drizzle with glaze.

process of rolling up Pumpkin Pie Crescents

Leftover Pumpkin Pie Crescents

Leftover pumpkin pie crescents can be stored in the refrigerator for 7-10 days. They can also be frozen and will keep for about 2 months. Reheat in the oven until heated through or enjoy at room temperature!

Pumpkin Pie Crescents baked on a baking sheet

Favorite Fall Desserts

Did your family love these Pumpkin Pie Crescents? Be sure to leave a rating and a comment below!

plated Pumpkin Pie Crescents with a bite taken out of one
4.81 from 21 votes↑ Click stars to rate now!
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Pumpkin Pie Crescents

These pumpkin pie crescents are filled with sweet & savory pumpkin wrapped in a flaky crust with a sweet glaze drizzle!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 crescents

Ingredients  

  • 1 roll Pillsbury Crescent rolls
  • ½ cup canned pumpkin pie filling or pumpkin pie mix
  • 1 egg yolk
  • ½ teaspoon pumpkin pie spice

Glaze

  • ½ cup powdered sugar
  • 1 tablespoon pure maple syrup
  • ½-1 tablespoon milk

Instructions 

  • Preheat oven to 375°F and prepare a parchment-lined pan.
  • Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
  • Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
  • Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
  • Bake 10-12 minutes or until browned.
  • Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
  • Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

Video

Notes

Store leftover crescent rolls in the fridge for up to 7-10 days. Frozen crescent rolls will keep for up to 2 months. Defrost and reheat in the oven or enjoy at room temperature. 
4.81 from 21 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 160 | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 259mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1435IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. This was delicious! I typically use these crescent rolls and roll up chocolate chips but I LOVE pumpkin season and I’m glad I found this recipe! Thank you! They turned out amazing!
    Ps. I think there’s a little typo above… you said, “ This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one! Pumpkin pie filling does not have that taste of pumpkin spice that gives fall pumpkin baking its signature taste.”
    I think you meant, “canned pumpkin does not have that taste of pumpkin spice…”?!?5 stars

    1. Sorry for the confusion! You are right, it should say canned pumpkin does not have that pumpkin spice taste :) I am so glad you enjoyed this recipe!

  2. Great recipe! This was our 2020 Halloween breakfast :)
    I didn’t have pumpkin pie spice so I subbed in equal parts cinnamon and nutmeg. And I added food coloring to make the icing drizzle orange for extra fun for my littles. This was a huge hit! Thanks so much.5 stars

  3. Do these need to be refrigerated after baking? I’d like to make them in the morning then bring them to a potluck in the afternoon, would it be okay to put them in a Tupperware and leave at room temp?

    PS I love all of your recipes!

    1. Thanks Chelsea! So happy you love them. For this recipe, they should be fine on the counter for a few days.

  4. These were delicious! These will be in our routine Sunday morning breakfast! I used Annie’s crescent rolls rather than pillsbury. For the glaze I simply put some powdered sugar in a bowl and mixed in enough heavy cream to make a glaze. I left on pan and had no trouble with them being soggy. Thank you so much for this delicious recipe!!5 stars

  5. This was really tasty, but I found it to be way too messy to roll up. I’m never very successful with stuffing crescent rolls though.

  6. This wasn’t very good. I got this recipe off an app, googled it and your recipe is the one the app used. The app said to use pumpkin puree, so I thought I messed up and got the wrong sutff. I didn’t, this just didn’t have a lot of pumpkin pie flavor I guess. The glaze helped give it the sweetness, but the filling was less than desirable. I love the idea, just wish it tasted better3 stars

    1. I’m not sure which app you used for the recipe but if an app has taken my recipe and used my image (without permission) and directed you to use different ingredients, it changes the recipe.

      Pumpkin puree is not the same as pumpkin pie mix or pumpkin pie filling.