Introduction

Pumpkin Pie Crescents are the perfect fall treat, combining the warm, spiced flavors of pumpkin pie with the buttery, flaky texture of crescent rolls. They’re a quick and delightful way to bring holiday cheer to your table without the fuss of making a full pie. Perfect for Thanksgiving, cozy gatherings, or even a sweet breakfast, these little pastries are easy to prepare and guaranteed to impress. If you love pumpkin spice everything, this recipe will become a seasonal favorite in your kitchen.

My Recipe Story

Growing up, pumpkin pie was always a must-have at our holiday gatherings. However, not everyone in my family wanted to commit to a big slice after a heavy dinner. That’s when I started experimenting with ways to make pumpkin pie more bite-sized and convenient. The solution came when I spotted a package of crescent rolls in my fridge one fall evening. I thought, why not wrap the classic pumpkin pie filling inside buttery dough? The result was magical—flaky, golden crescents bursting with pumpkin spice flavor. Since then, these Pumpkin Pie Crescents have become a tradition in my home and a crowd-pleaser at every event.

Why You’ll Love This Recipe

Quick and easy—ready in under 30 minutes with simple ingredients.
No pie crust rolling or complicated steps required.
Perfectly portioned for sharing at parties or gatherings.

Customizable with glazes, nuts, or chocolate drizzle.
Kid-friendly and fun to make with the whole family.
A festive dessert that doubles as a breakfast pastry.

Ingredient Breakdown

The beauty of Pumpkin Pie Crescents lies in their simplicity. You don’t need an extensive list of ingredients or hours in the kitchen. Crescent roll dough forms the base, offering a buttery and flaky crust that wraps around the luscious filling. This convenient store-bought dough is a lifesaver, eliminating the need for homemade pastry while still delivering an indulgent texture and flavor.

For the filling, you’ll use canned pumpkin puree—not pumpkin pie filling. This ensures you control the sweetness and spice level. To create the signature pumpkin pie taste, you’ll mix the puree with sugar, cinnamon, nutmeg, and a touch of vanilla. Cream cheese or evaporated milk can also be added for extra richness and creaminess. The combination results in a smooth, spiced filling that contrasts beautifully with the crisp crescent exterior.

Optional toppings such as powdered sugar, caramel drizzle, or whipped cream can elevate these crescents into a dessert that feels bakery-worthy. You can even sprinkle chopped pecans or walnuts before rolling for a nutty crunch. The flexibility of this recipe means you can make it your own while keeping the essence of pumpkin pie alive.

Equipment You’ll Need

Baking sheet
Parchment paper or silicone baking mat

Mixing bowls
Whisk or electric mixer
Spoon or small spatula

Cooling rack

Step-by-Step Directions

Preheat your oven: Set your oven to 375°F (190°C). Lining your baking sheet with parchment paper or a silicone baking mat will prevent sticking and ensure your crescents bake evenly. Preheating is key to getting that golden-brown crust.
Prepare the filling: In a mixing bowl, combine canned pumpkin puree, sugar, pumpkin pie spice (or cinnamon and nutmeg), and vanilla extract. Whisk until the mixture is smooth and creamy. If you prefer a richer filling, add a tablespoon of cream cheese or evaporated milk to balance sweetness and texture.

Unroll the crescent dough: Open the can of crescent rolls and carefully separate the dough into individual triangles. Place them flat on the prepared baking sheet, making sure they don’t overlap. This step sets the foundation for easy rolling later.
Add the filling: Spoon about one tablespoon of the pumpkin mixture onto the widest part of each crescent triangle. Spread gently toward the center, leaving the edges free to prevent overflow during baking.
Roll and shape: Starting at the wide end, roll each crescent triangle toward the tip. Tuck the ends slightly to secure the filling inside. The result should look like a small, stuffed crescent-shaped pastry. Don’t worry if a little filling peeks out—it adds rustic charm.

Bake until golden: Place the baking sheet in the preheated oven and bake for 10–13 minutes, or until the crescents are puffed and golden brown. The aroma of pumpkin spice and buttery dough will fill your kitchen.
Cool and serve: Transfer the crescents to a cooling rack for a few minutes before serving. Dust with powdered sugar, drizzle with caramel, or serve alongside whipped cream for an extra festive touch.

Variations & Substitutions

There are countless ways to make these Pumpkin Pie Crescents your own. For a creamier filling, blend in softened cream cheese before adding the pumpkin puree. If you prefer a nuttier flavor, sprinkle chopped pecans, walnuts, or almonds on top of the filling before rolling. Chocolate lovers can drizzle melted chocolate over the baked crescents for a decadent twist. For those avoiding dairy, use a non-dairy crescent dough (often available in stores) and swap in coconut cream for the dairy-rich additions.

If you want to boost the spice, add a pinch of ground cloves or ginger to your filling. Alternatively, for a lighter sweetness, reduce the sugar and let the natural flavor of pumpkin shine. These small changes allow you to adapt the recipe to your taste preferences or dietary needs while keeping the essence of fall intact.

Expert Tips & Troubleshooting

Don’t overfill the crescents—too much filling can cause leaks during baking.
If using homemade pumpkin puree, make sure it’s well-drained to avoid watery filling.

Chill the crescent dough slightly before rolling if it gets too soft to handle.
Bake on the middle rack for even browning.
Add a light egg wash on top before baking for an extra golden finish.

Storage, Freezing & Make-Ahead

Pumpkin Pie Crescents are best enjoyed warm on the day they’re made, but they can be stored for later. Place leftovers in an airtight container at room temperature for up to two days or refrigerate for up to four days. To reheat, pop them in a 300°F oven for 5–7 minutes to restore crispness. Avoid microwaving, as it can make the dough soggy.

These crescents also freeze beautifully. Simply bake, cool completely, and freeze in a single layer before transferring to a freezer bag. Reheat directly from frozen in the oven at 325°F until warmed through. If you’re preparing ahead for a party, you can assemble the crescents, refrigerate them uncooked, and bake them fresh when needed.

Serving Ideas & Pairings

Pumpkin Pie Crescents shine as a dessert, snack, or breakfast pastry. Pair them with a cup of hot coffee, chai tea, or spiced apple cider for the ultimate autumn experience. For a party platter, serve them alongside other fall treats like caramel apples, pecan bars, or mini cheesecakes. They also make a wonderful brunch addition when paired with savory dishes like quiche or scrambled eggs. If you want to go all out, serve them warm with a scoop of vanilla ice cream and caramel drizzle for a restaurant-worthy dessert.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?
Yes, but reduce or omit added sugar and spices since pie filling is already sweetened and seasoned.

Can I make these ahead of time?
Yes! You can assemble them and refrigerate unbaked crescents for up to 24 hours before baking, or freeze them after baking.

How do I keep the filling from leaking out?
Use about one tablespoon of filling per crescent and avoid spreading it too close to the edges.

Can I use homemade pumpkin puree?
Absolutely—just make sure it’s thick and well-drained to avoid watery results.

What toppings work best?
Powdered sugar, caramel drizzle, whipped cream, chopped nuts, or even a drizzle of melted chocolate all pair beautifully.

Final Thoughts

Pumpkin Pie Crescents are a festive, fun, and fuss-free way to enjoy the classic flavors of pumpkin pie in a handheld pastry. Whether you’re hosting a holiday dinner, looking for a quick fall dessert, or simply craving something warm and comforting with your coffee, these crescents check all the boxes. Their versatility, ease of preparation, and cozy flavor make them a seasonal favorite you’ll want to bake again and again. Bring a taste of fall to your kitchen with this delightful recipe—you’ll love how quickly they disappear from the plate!

Pumpkin Pie Crescents

Author: Sarah White
Total Time: 23 minutes

Yield: 8 crescents 1x
Diet: Vegetarian

Print Recipe

Description

Flaky crescent rolls filled with sweet spiced pumpkin pie filling, baked to golden perfection. A cozy, festive treat for fall gatherings.

Ingredients

Scale

1 can refrigerated crescent roll dough (8 count)
1/2 cup canned pumpkin puree
3 tablespoons granulated sugar

1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a bowl, mix pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth.
Unroll crescent dough and separate into triangles on the baking sheet.
Spoon about 1 tablespoon of filling onto the wide end of each triangle.

Roll up each crescent from wide to tip, tucking in the sides slightly.
Bake for 10–13 minutes or until golden brown.
Cool slightly before serving; dust with powdered sugar or drizzle with caramel if desired.

Notes

Best enjoyed warm. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Reheat in the oven to keep them crisp.

Prep Time: 10 minutes
Cook Time: 13 minutes

Category: Dessert
Method: Baking
Cuisine: American