Pumpkin Pie Crescents

Here’s a fun, cozy fall treat: Pumpkin Pie Crescents! 🥐🎃
These quick and easy pastries deliver all the flavor of pumpkin pie wrapped in a buttery crescent roll — perfect for a snack, brunch, or a simple dessert.

🎃 Pumpkin Pie Crescents

🕒 Prep Time: 10 minutes

⏱️ Bake Time: 10–12 minutes

🍽️ Makes: 8 crescents

📝 Ingredients

• 1 can (8 ct) refrigerated crescent roll dough

• ½ cup canned pumpkin puree (not pumpkin pie filling)

• 2 tbsp brown sugar

• 1 tsp pumpkin pie spice

• ¼ tsp cinnamon (optional)

• 1 tsp vanilla extract

• 1 egg yolk (for egg wash – optional)

Optional toppings:

• Powdered sugar

• Maple glaze

• Whipped cream

👩‍🍳 Instructions

🔹 1. Preheat Oven

• Preheat to 375°F (190°C).

• Line a baking sheet with parchment paper.

🔹 2. Make the Filling

• In a small bowl, mix together:

  • Pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and optional cinnamon.

🔹 3. Assemble Crescents

• Unroll crescent dough and separate into triangles.

• Place 1–1½ teaspoons of pumpkin mixture near the wide end of each triangle.

• Carefully roll up the crescent from the wide end to the tip.

• Place seam-side down on the baking sheet.

• Optional: Brush with egg yolk for a shiny finish.

🔹 4. Bake

• Bake for 10–12 minutes, or until golden brown.

• Let cool slightly before serving.

🔹 5. Serve

• Dust with powdered sugar or drizzle with a simple maple glaze (powdered sugar + maple syrup).

• Enjoy warm or at room temperature!

🔁 Variations

• Add a tiny cube of cream cheese with the filling for a cheesecake twist.

• Sprinkle chopped pecans or walnuts inside for crunch.

• Serve with vanilla ice cream or hot cider on the side for a cozy fall treat.

Want a gluten-free version or want to turn these into mini pumpkin pie bites in a muffin tin? Just let me know!