These pumpkin pie crescents are incredibly EASY to make and taste so good! Who would have thought you could make so many awesome things with Pillsbury dough!? I love delicious recipes that have next to no prep time!
When I saw this recipe for pumpkin pie crescents, I knew my kids were going to love them. With all the classic flavours of fall, they’re one of the easiest ways to enjoy pumpkin pie without actually making one! And the recipe is so easy, even the kids can make them.
We made these pastries a few years ago using crescent roll dough, peaches and strawberries (holy yum by the way!?) and my kids devoured them. Not that I can blame them!? When my kids got home from school and saw these pumpkin pie crescents on the counter the other day, just dripping with that smooth and delicious icing, there was no stopping them. They disappeared in about three minutes!
Pumpkin pie crescents really are the perfect fall pastry. The recipe is so simple and uses classic ingredients that can easily be found at the grocery store. You can switch up the recipe and make these with apples and cinnamon, or cranberries and brie. Or just like the pumpkin pie twists we made the other day, you could top them with cinnamon sugar and dip them in whipped cream. Yum!
This recipe doesn’t use a whole can of pumpkin puree, so if you have extra leftover – I’ve got you covered! Here are some other amazing recipes you can make with the leftover canned pumpkin puree: Easy Pumpkin Pie Twists, Pumpkin Pie Overnight Oats, and Mini Pumpkin Pie Pops.
Check out our video for how to make Pumpkin Pie Crescents:
If you’re looking for other easy and delicious dessert ideas, check out our recipes for:
Strawberry Peach Pie Crescents
Pumpkin Pie Crescents:
The full printable recipe is at the end of this post, but here’s a list of what you’ll need. The affiliate links below will take you to products on Amazon that are similar to the ingredients we used to make this recipe:
- Refrigerated Crescent Roll Dough
- Canned Pumpkin
- Pumpkin Pie Spice
- Powdered Sugar
I bought my pumpkin spice at the bulk store – which by the way, is an amazing way to buy spices?! I bought a couple tablespoons of it for like 50 cents. Way cheaper than at the grocery store and I’m not left with tons that won’t get used for another year!
You’ll also want to make sure you’re using pumpkin puree, not pumpkin pie filling. If you decide to use pumpkin pie filling, don’t add the sugar or pumpkin pie spice.
Line a baking sheet with parchment paper. Unroll your crescent dough into 8 triangles.
Place about a tablespoon of the pumpkin mix onto each triangle. Try not to add too much, or you’ll have a really tough time rolling them without all the pumpkin leaking out — trust me!
Starting with the largest end, roll the crescent dough over once, then give the sides a little pinch to try to seal in the pumpkin mixture.
It’s not the end of the world if you can’t pinch them closed – I definitely had a few that wouldn’t cooperate – just do your best to seal them as best you can before you finish rolling.
While your crescents are baking, you can start on the glaze – YUM! This was my 7 year old’s favourite part of the video above, by the way. The icing looks soooooo good when it pours out of the bowl into the plastic zip bag!
A little milk goes a long way, so when you combine the powdered sugar and milk, add small amounts of milk, then stir, until it reaches a good consistency. I had to go back and add more powdered sugar to mine because it was too thin.
Mix the icing until smooth, then pour it into a plastic zip bag. When the pumpkin pie crescents are finished baking, let them cool for 10 minutes then cut a small corner off your bag and drizzle the glaze over your crescents.
Look at that sweet, dripping glaze! Don’t they look delicious!?
I’m not sure what was up with our Pillsbury dough this particular day, but for some reason our crescents ended up looking more bread like, rather than flaky. Does anyone know why? I swear we didn’t do anything differently?
They tasted the same as usual (amazing), but for some odd reason, they looked more smooth and bread like than usual??
I’m going to warn you, these are ADDICTIVE!
Pumpkin Pie Crescents
- 1 tube refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree
- 2 Tablespoons Sugar
- 1 teaspoon Pumpkin pie spice
- 1 egg
- 1/2 cup powdered sugar
- 1-2 tablespoons of milk
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, sugar, egg and pumpkin pie spice.
- Unroll the crescent dough on the baking sheet, separating the triangles. Place about 1 Tablespoon of the pumpkin mixture on each triangle.
- Starting with the largest end of the dough, roll the crescent over the pumpkin mix, then slightly pinch the dough closed to keep the filling from leaking out. Continue rolling the dough into a crescent shape.
- Bake at 375F for about 10-12 minutes or until golden brown.
- For the glaze: Add a small amount of milk to the powdered sugar and stir. Continue adding small amounts of milk and stirring until the icing is a good consistency. If the icing is too thick, add more milk. If it's too thin, add more powdered sugar. Mix until smooth.
- Pour the icing into a plastic zip bag.
- After the pumpkin pie crescents have cooled for about 10 minutes. Cut off a small corner from the zip bag and drizzle the glaze over the crescents.
- Serve warm and enjoy!
These easy pumpkin pie crescents are SO GOOD and really easy to make. This is such a great fall dessert idea and a delicious treat for Thanksgiving or Halloween. This dessert is quick and easy – ready in less than half an hour – and the whole family loved them! Such a delicious and simple pumpkin recipe using Pillsbury dough!
Here’s a few more easy dessert recipes:
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