‘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
4.87 from 29 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
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  • 1 roll Pillsbury™ refrigerated crescent rolls
  • ½ cup canned pumpkin pie filling or pumpkin pie mix
  • 1 egg yolk
  • ½ teaspoon pumpkin pie spice


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


  • 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.



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. 
4.87 from 29 votes

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
Pumpkin Pie Crescents on a plate with writing
Pumpkin Pie Crescents on a baking sheet with a title
Pumpkin Pie Crescents with a bite taken out of one and a title
Pumpkin Pie Crescents on a plate and on a baking sheet with a title


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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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Recipe Rating


  1. Wow these look really good! I only have canned & frozen pureed pumpkin I hope i can get the appropriate measurements using that.thanks again!

  2. I made them and they were tasty but very soggy. I ate them after they cooled but they were still soggy. They also were not any where near crescent shaped. Perhaps I used took much filling.3 stars

  3. Wondering – is the egg necessary or can I omit it and swap in soy milk on the glaze to make these vegan friendly… Hmmm =)

  4. My husband loved the pumpkin pies McDonald’s used to have this time of year. The past three years, he has tried every McDonald’s around, and none of them have had them. This was perfect and much tastier. Thank you!

    1. I have only made these as written so I can’t say for sure. I think they would be ok using pumpkin pie filling without egg, the filling just wouldn’t set up as much.

  5. I made this with my 2 yr old and 4 yr old Grandchildren today. They loved it. The ingredients are simple. They thought rolling up the crescents were fun and I let them cover them with the icing however they wanted. They gobbled them up.

  6. I usd reg pumpkin instead of pumpkin pie filling-to cut bk on sugar-just add a little cream If it turns out too thick & adjust your spices-can add a few walnut pieces also
    I think I will also try this with cream cheese mixed with enough powdered sugar -(like making a frosting) only add a tablespoon along with your pumpkin-yum!

  7. is the pumpkin pie FILLING and the Pumpkin pie MIX the same? Didn’t find the P.P. FILLING,just Libbys P. Pie Mix Thanks

  8. Anyone try them after they sit for awhile? I want to make these for a party but it will be about 10 hours from bake till party, do they hold up well?

  9. I never baked crescents, this recipe seems easy to me. All I have to get is pumpkin pie filling. These are so perfect for fall season.