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Pumpkin Pie Crescents are my go—to answer when the craving for something cozy hits but time is short. These buttery pastries are stuffed with a spiced pumpkin filling and drizzled with maple glaze, all the fall dessert flavors you love packed neatly into handheld bites. Just right for sharing or sneaking straight off the baking sheet.
My family devours these in minutes every time I make them, and I have to laugh remembering the first time my partner snuck a second crescent before they had even cooled.
Ingredients
- Refrigerated crescent rolls: eight ounces, look for fresh dough without cracks
- Canned pumpkin puree: adds moisture and pure pumpkin flavor, use plain not pie filling
- Brown sugar: brings sweetness and caramel notes, firmly packed for best results
- Ground cinnamon: classic pumpkin spice aroma
- Ground ginger: offers warmth and a subtle bite
- Ground nutmeg: essential for old—fashioned flavor, grate fresh if possible
- Ground cloves: adds depth and a hint of earthiness, use sparingly for balance
- Vanilla extract: rounds out the filling with softness, use real vanilla for best aroma
- Powdered sugar: melts beautifully into the glaze, sift for a smooth finish
- Pure maple syrup: makes the glaze rich and autumnal, not pancake syrup
- Milk: brings the glaze to a smooth consistency, use whole milk for creamier result
Instructions
- Preheat the Oven:
- Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius and prepare a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix the Pumpkin Filling:
- In a small mixing bowl, combine pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir thoroughly until everything is smooth and fragrant. Smell should remind you of fall desserts.
- Shape and Fill the Crescents:
- Open the crescent dough and gently separate it into eight triangles along the perforated lines. Place a generous spoonful of the pumpkin filling at the wide end of each triangle. Carefully roll the dough up from the wide end to the small point, trying to keep most of the filling tucked inside.
- Bake until Golden:
- Arrange the filled crescents on your prepared baking sheet, allowing space between each for rising. Bake for twelve to fifteen minutes until they are puffed and golden brown on top. When done, remove from the oven and let cool slightly so they can set.
- Mix the Maple Glaze:
- In a small bowl, mix powdered sugar and maple syrup. Add milk in small splashes while whisking until the glaze is thick but pourable. Aim for a consistency that drizzles easily without running off.
- Drizzle with Glaze:
- Once the crescents have cooled slightly but are still warm, use a spoon to liberally drizzle the maple glaze over each one. The warmth helps the glaze soak in just right and gives that perfect finish.
- Serve Fresh and Enjoy:
- Slide the crescents onto a serving plate. Enjoy them warm for the best experience, or let them cool for picnic—style snacking. They pair perfectly with coffee or cider.
Pumpkin and maple together always remind me of family gatherings where everyone lingered a little longer at the table just to get seconds. Opening the can of pumpkin is the official start of fall in my house and these crescents were one of the first recipes my nieces helped roll up with flour—dusted hands.
Storage Tips
Once they are completely cool, store any leftovers in an airtight container at room temperature for up to two days. If storing longer, refrigerate for up to four days and rewarm gently in a low oven to restore texture. The glaze may absorb a bit so feel free to whip up extra for touch—ups.
Ingredient Substitutions
Cream cheese works instead of pumpkin for a rich, tangy filling. If you prefer less spice, reduce the ginger and cloves or swap in pumpkin pie spice. Coconut sugar stands in well for brown sugar and offers a hint of caramel flavor.
Serving Suggestions
These are perfect at breakfast with good coffee or at a holiday brunch buffet. Try serving with a dollop of whipped cream or alongside spiced apple compote. For parties, cut each crescent in half for bite—sized treats.
Cultural Context
Crescents are an American shortcut classic for morning pastries, and pumpkin pie is a nostalgic favorite every fall. The combination puts both traditions together in a fuss—free snack that feels homemade yet festive enough for gatherings.
Seasonal Adaptations
In early fall, swap in butternut squash puree for a subtly different flavor During winter holidays, add a sprinkle of chopped pecans to the filling before rolling Make mini crescents for spring brunches by cutting each triangle in half
Success Stories
Last Thanksgiving, these disappeared well before the pumpkin pie even made it to the table. My friend’s kids now ask for them year—round and have started making their own versions with chocolate chips and marshmallow bits.
Freezer Meal Conversion
You can assemble the filled crescents and freeze them unbaked in a single layer. Once frozen, pack in an airtight bag. When ready to bake, place frozen crescents on a tray and add three to five extra minutes to the baking time. Glaze just before serving for fresh—baked taste.
Serve these warm and you’ll see smiles all around. The mix of maple, pumpkin, and soft pastry is truly hard to beat.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned puree?
Yes, just roast and mash fresh pumpkin to a smooth consistency, and drain excess liquid if needed.
- → How can I keep the crescents from unrolling?
Roll the dough tightly and pinch the ends well. Baking seam-side down also helps keep them intact.
- → Is the maple glaze necessary?
While optional, the glaze enhances sweetness and adds a rich, caramel note to each bite.
- → Can these be made ahead of time?
They are best enjoyed fresh, but can be stored in an airtight container and gently reheated before serving.
- → What other spices can be used?
You can adjust spices like cinnamon, ginger, or nutmeg to match your preference, or add allspice or cardamom.