If you love the cozy flavors of fall wrapped up in a flaky, buttery pastry, you are going to adore this Pumpkin Pie Crescents with Maple Glaze Recipe. It’s like having pumpkin pie in a delightful handheld form—perfectly spiced pumpkin filling tucked inside golden crescent rolls, all topped with a luscious drizzle of maple glaze that adds just the right touch of sweetness and warmth. This recipe is so simple yet spectacular, making it a fantastic treat for breakfast, dessert, or anytime you crave a little autumn magic.
Ingredients You’ll Need
These ingredients are straightforward but essential to capture the heart and soul of the Pumpkin Pie Crescents with Maple Glaze Recipe. Each one contributes a distinct note—whether it’s the natural sweetness of pumpkin, the rich spices, or the smooth sweetness of the maple glaze—to create a perfect balance of flavors and textures that will keep you coming back for more.
- Refrigerated crescent rolls (1 can, 8 ounces): Provides a flaky, buttery base that bakes to a golden perfection.
- Canned pumpkin puree (1/2 cup): The star ingredient lending moisture, sweetness, and that beautiful autumn orange hue.
- Brown sugar (2 tablespoons, packed): Adds depth and caramel-like sweetness to the filling.
- Ground cinnamon (1 teaspoon): Brings warm, comforting spice essential to pumpkin desserts.
- Ground ginger (1/2 teaspoon): Offers a little zing to balance the sweetness.
- Ground nutmeg (1/4 teaspoon): Adds a nutty, aromatic touch to the spice blend.
- Ground cloves (1/4 teaspoon): Supplies a hint of bold, slightly smoky warmth.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its smooth, sweet bouquet.
- Powdered sugar (1/2 cup): The sweet base for the glossy maple glaze.
- Pure maple syrup (2 tablespoons): Gives the glaze that irresistible rich, sweet depth.
- Milk (1-2 teaspoons, as needed): Helps thin out the glaze to just the right drizzle consistency.
How to Make Pumpkin Pie Crescents with Maple Glaze Recipe
Step 1: Prep the Oven and Baking Surface
Preheat your oven to 375°F (190°C) to ensure a hot environment for perfectly golden crescents. Line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Step 2: Mix the Pumpkin Filling
In a small bowl, combine the pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until everything is well blended, creating that irresistible pumpkin pie filling that’s aromatic and ready to be wrapped in buttery dough.
Step 3: Assemble the Crescents
Unroll the crescent dough and gently separate it into 8 triangles. On the wide end of each triangle, spoon a heaping teaspoon of the pumpkin filling—be generous but don’t overfill to avoid leaks. Carefully roll each triangle toward the point, fully enclosing the filling. Place them spaced out on your prepared baking sheet, giving them room to puff and bake evenly.
Step 4: Bake to Golden Perfection
Bake the crescents in your preheated oven for about 12 to 15 minutes. You’re looking for a beautiful golden-brown color and a slight puffiness. Once done, take them out and let them cool just a bit on the baking sheet so the filling can set without becoming too runny.
Step 5: Make the Maple Glaze
While the crescents cool, whisk together the powdered sugar and pure maple syrup in a small bowl. Add 1 to 2 teaspoons of milk little by little until the glaze is smooth and pourable but not too thin—perfect for drizzling.
Step 6: Drizzle and Serve
Using a spoon or piping bag, generously drizzle the maple glaze over each warm pumpkin pie crescent. The glaze adds an irresistible glossy finish and that extra hit of maple sweetness to complement the spicy pumpkin filling.
Step 7: Dig In and Enjoy!
These crescents are amazing served warm, inviting you to savor the flaky crust and tender, spiced pumpkin inside with every bite. Don’t forget to grab a napkin—they’re deliciously decadent!
How to Serve Pumpkin Pie Crescents with Maple Glaze Recipe
Garnishes
For a little extra wow factor, sprinkle chopped toasted pecans or a dusting of cinnamon powdered sugar on top right after glazing. A small dollop of whipped cream or a scoop of vanilla ice cream on the side transforms these crescents into an elegant dessert perfect for guests.
Side Dishes
These crescents make a wonderful accompaniment to a warm cup of spiced chai or rich coffee for breakfast or brunch. If serving as a dessert, pair with a vibrant cranberry compote or a simple fresh fruit salad to balance the richness with bright, fruity notes.
Creative Ways to Present
Arrange the crescents on a rustic wooden board with small bowls of extra maple glaze for dipping. For parties, place them on cupcake liners to keep servings tidy and grab-ready. You can even serve them alongside roasted pumpkin soup for a full autumn-inspired meal experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store them in an airtight container at room temperature for up to 2 days. They retain their flaky texture best when eaten within this window, but can also be refrigerated for up to 4 days if needed.
Freezing
You can freeze unbaked crescent rolls filled with the pumpkin mixture by placing them on a baking sheet, flashing freezing until firm, then transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. For baked crescents, wrap them tightly and freeze for up to 2 months; thaw before reheating.
Reheating
To enjoy leftovers at their best, reheat in a preheated oven at 350°F (175°C) for about 8 to 10 minutes until warmed through and crisp again. Avoid microwaving if you want to keep the crescent’s glorious flakiness intact.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just cook and puree fresh pumpkin until smooth, then use the same quantity. Make sure it’s well-drained to keep the filling from becoming too watery.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the crescent roll dough with a gluten-free puff pastry or crescent dough alternative that you trust. The filling and glaze remain naturally gluten-free!
How spicy is the filling? Can I adjust the spices?
This recipe has a classic mild pumpkin pie spice flavor, but you can easily tweak the amount of cinnamon, ginger, or cloves to suit your preference. Start small and add more as you wish for your perfect bite.
Can these crescents be made vegan?
Definitely! Look for vegan crescent dough and substitute brown sugar with coconut sugar or another vegan sweetener. Use a plant-based milk for the maple glaze to keep it entirely vegan-friendly.
Is it okay to prepare the crescents in advance and bake later?
Yes! You can assemble the crescents and refrigerate them for up to 24 hours before baking. Just cover them well and bake directly from the fridge, adding a couple extra minutes to the baking time.
Final Thoughts
This Pumpkin Pie Crescents with Maple Glaze Recipe is a charming and easy way to bring the flavors of fall to any table. Whether you’re making a cozy weekend breakfast, a sweet snack, or a delightful dessert, these crescents have that irresistible combination of flaky, spiced, and sweet that everyone loves. Give it a try—you might find your new favorite pumpkin treat that’s both fun to make and impossible to resist!
Print
Pumpkin Pie Crescents with Maple Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: 8 crescents
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Crescents with Maple Glaze are a delightful, easy-to-make fall treat perfect for breakfast, brunch, or dessert. Flaky crescent rolls are filled with a spiced pumpkin pie filling, baked to golden perfection, then drizzled with a sweet maple glaze for a cozy and flavorful bite.
Ingredients
For the Crescents:
- 1 can (8 ounces) refrigerated crescent rolls
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk (as needed for desired consistency)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Prepare the Pumpkin Filling: In a small bowl, combine the canned pumpkin puree, brown sugar, cinnamon, ground ginger, nutmeg, cloves, and vanilla extract. Mix thoroughly until the spices and sugar are evenly distributed within the pumpkin mixture.
- Assemble the Crescents: Unroll the crescent roll dough and separate it into the 8 individual triangular pieces. Place about a heaping teaspoon of the pumpkin filling onto the wide end of each triangle. Carefully roll up each triangle from the wide end toward the tip, fully encasing the filling, then place the filled crescents onto the prepared baking sheet.
- Bake the Crescents: Place the baking sheet in the preheated oven and bake the crescents for 12-15 minutes until they become golden brown and fully cooked. Once baked, remove from the oven and allow them to cool slightly on the baking sheet.
- Make the Maple Glaze: In a small bowl, whisk together the powdered sugar and pure maple syrup. Add 1-2 teaspoons of milk gradually as needed to reach a smooth, pourable glaze consistency.
- Glaze and Serve: Drizzle the maple glaze generously over the warm pumpkin pie crescents using a spoon or piping bag. Serve immediately while still warm, offering extra glaze on the side if desired.
Notes
- Use refrigerated crescent roll dough for convenience and flaky texture.
- If you prefer a less sweet glaze, reduce the powdered sugar slightly.
- Store leftover crescents in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat gently in the oven or microwave before serving to restore flakiness.
- For a dairy-free option, substitute milk in the glaze with a plant-based milk alternative.
