Why You’ll Love This Recipe
These pumpkin pie crescents offer all the flavors of a traditional pumpkin pie, but without the time or hassle. Using store-bought crescent dough keeps things simple and quick, while the creamy pumpkin filling makes each bite feel like fall. They’re great for breakfast, brunch, dessert, or even as a holiday appetizer. Easy to make, easy to eat, and packed with seasonal flavor—it’s a win all around.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crescent roll dough (store-bought, refrigerated)
- Pumpkin purée (not pumpkin pie filling)
- Brown sugar
- Cream cheese (softened)
- Pumpkin pie spice
- Vanilla extract
- Egg (for egg wash)
Optional toppings:
- Cinnamon sugar
- Powdered sugar glaze (powdered sugar + milk + vanilla)
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together pumpkin purée, brown sugar, cream cheese, pumpkin pie spice, and vanilla extract until smooth and creamy.
- Unroll the crescent dough and separate into triangles.
- Place a spoonful of pumpkin filling onto the wider end of each crescent triangle.
- Carefully roll up the dough, starting at the wide end and rolling toward the point, sealing in the filling.
- Place crescents on the prepared baking sheet. Brush the tops with a beaten egg for a golden finish.
- Bake for 10–12 minutes or until golden brown and cooked through.
- Optionally, sprinkle with cinnamon sugar immediately after baking or drizzle with glaze once slightly cooled.
Servings and timing
This recipe makes 8 crescents.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations
- Nutty version: Add chopped pecans or walnuts inside the filling.
- Maple glaze: Mix maple syrup into the glaze for extra fall flavor.
- Mini crescents: Cut dough into smaller pieces for bite-sized treats.
- Chocolate twist: Add a few mini chocolate chips to the filling.
- Vegan-friendly: Use plant-based crescent dough and dairy-free cream cheese.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, place in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds until warm.
Avoid glazing before storage if planning to reheat—add the glaze after warming for best results.
FAQs
Can I use pumpkin pie filling instead of purée?
It’s not recommended, as pumpkin pie filling is already sweetened and spiced, which can throw off the balance of flavors.
Do I need to use cream cheese?
No, but it adds a creamy texture and slight tang. You can omit it or replace with Greek yogurt or mascarpone.
Can I make these ahead of time?
Yes, prepare and assemble them in advance, then refrigerate and bake when ready.
Can I freeze them?
Yes, freeze after baking. Reheat in the oven at 325°F (165°C) for 10–12 minutes until warm and crisp.
What can I use if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves in equal parts to make your own.
Can I double the batch?
Absolutely—just use multiple cans of crescent dough and double the filling ingredients.
Are these good for kids?
Yes, they’re sweet, soft, and easy to hold, making them perfect for little hands.
Can I add whipped cream?
Yes! Serve warm crescents with a dollop of whipped cream for a pie-like experience.
What kind of glaze works best?
A simple powdered sugar glaze with vanilla or maple extract works perfectly. You can also dust with just cinnamon sugar.
Do they need to be refrigerated?
If storing for more than a day, refrigeration is best due to the dairy in the filling.
Conclusion
Pumpkin Pie Crescents are the ultimate easy fall treat—flaky, spiced, and filled with all the cozy flavors of pumpkin pie in a quick, portable form. Whether you serve them for breakfast, brunch, dessert, or a festive snack, they’re guaranteed to be a hit with minimal effort and maximum flavor. Keep this recipe handy whenever you need a taste of autumn in minutes.
PrintPumpkin Pie Crescents
Pumpkin Pie Crescents are an easy, flaky, and delicious twist on classic pumpkin pie, featuring a creamy spiced pumpkin filling wrapped in crescent roll dough. Perfect for fall treats, breakfast, or dessert with minimal prep and cozy flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 crescents
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
- 1 can crescent roll dough (8-count, refrigerated)
- 1/2 cup pumpkin purée (not pie filling)
- 2 tablespoons brown sugar
- 2 ounces cream cheese, softened
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional toppings:
- Cinnamon sugar
- Powdered sugar glaze (1/2 cup powdered sugar + 1–2 tsp milk + 1/4 tsp vanilla)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix pumpkin purée, brown sugar, cream cheese, pumpkin pie spice, and vanilla until smooth.
- Unroll crescent dough and separate into 8 triangles.
- Spoon a small amount of filling onto the wide end of each triangle.
- Roll up crescents from wide end to tip, tucking in sides to seal the filling if possible.
- Place crescents on baking sheet and brush tops with beaten egg.
- Bake for 10–12 minutes, or until golden brown.
- Optional: Sprinkle with cinnamon sugar while warm or drizzle with glaze once slightly cooled.
Notes
- Don’t overfill to avoid leaking while baking.
- Use vegan cream cheese and crescent dough for a plant-based option.
- Add chopped nuts, chocolate chips, or a maple glaze for variations.
- Best enjoyed warm, with or without a dollop of whipped cream.
- Store unglazed crescents and reheat before serving to maintain texture.
Nutrition
- Serving Size: 1 crescent
- Calories: 160
- Sugar: 7g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
