‘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!
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 & 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! Pumpkin pie filling 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.
How to Make Pumpkin Pie Crescents
Nothing is better than a warm sweet dessert from the oven!
- Mix the filling per recipe below.
- Unroll crescents & place spoonful of filling on each crescent.
- Roll up & pinch each crescent; bake until golden.
- Drizzle with glaze.
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!
Favorite Fall Desserts
- Homemade Apple Pie – perfect with ice cream
- Pecan Pie Bars – rich and decadent
- Pumpkin Crunch Cake – the best fall dessert
- Apple Hand Pies – so easy to make!
- Moist Zucchini Cookies – with cream cheese frosting
Did your family love these Pumpkin Pie Crescents? Be sure to leave a rating and a comment below!
Pumpkin Pie Crescents
- 1 roll Pillsbury 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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