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Pumpkin Pie Crescents

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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.

Ingredients

    1. 1 can crescent roll dough (8-count, refrigerated)
    2. 1/2 cup pumpkin purée (not pie filling)
    3. 2 tablespoons brown sugar
    4. 2 ounces cream cheese, softened
    5. 1 teaspoon pumpkin pie spice
    6. 1/2 teaspoon vanilla extract
    7. 1 egg, beaten (for egg wash)

 

  1. Optional toppings:
  2. Cinnamon sugar
  3. 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.

  1. In a bowl, mix pumpkin purée, brown sugar, cream cheese, pumpkin pie spice, and vanilla until smooth.
  2. Unroll crescent dough and separate into 8 triangles.
  3. Spoon a small amount of filling onto the wide end of each triangle.
  4. Roll up crescents from wide end to tip, tucking in sides to seal the filling if possible.
  5. Place crescents on baking sheet and brush tops with beaten egg.
  6. Bake for 10–12 minutes, or until golden brown.
  7. 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

Find it online: https://thefamilycooking.com/pumpkin-pie-crescents/