Favorite Fall Flavors: Pumpkin Filled Crescent Rolls 

Pumpkin Crescents are impossibly easy and just happen to be one of my favorite fall recipes. 

…they’re seriously drool worthy (insert heart eyes emoji)

Simplicity married pumpkin and gave us these delicious, flakey pumpkin filled rolls. 

As a lover of all things pumpkin & fall, I just had to share this one with you! 

When I initially came across this recipe, it called for only 2 ingredients: a can of crescent rolls and pumpkin pie filling. 

I adore pumpkin pie but I find the pre-made store bought filling can be slightly too sweet for my taste. Purchasing the 100% canned pumpkin and adding a little sugar and spice gives you the freedom to create your own homemade filling, and allows you to control the sweetness. 

BUT if you’re in a pinch for time, the good news is: store bought fillings works perfectly for this recipe and they’ll be just as tasty- promise! 

For the crescents you can use any brand. My hubby picked up Pillsbury  “Grands” (they’re a little bigger than the regular ones, hence the name) on a quick grocery run and they worked out beautifully! They had a nice crisp outside and a soft center. The buttery flavor complimented the pumpkin nicely. Similar recipes call for the plain old crescents, so it you can use either. 

With only 8 ingredients and less than 10 minutes of prep time, could it be any easier? Seriously- 10 minutes is ALL you need!

What you’ll need for the filling:

  • 1 Can crescent rolls 
  • 1 Cup canned pumpkin (I used Libby’s 100% Pumpkin)
  • 1/4 Cup  sugar  
  • 1/4 Cup brown sugar 
  • 1 Tsp cinnamon 
  • 1/4 Tsp pumpkin pie spice 

For the glaze: 

  • 1/2 Cup powdered sugar 
  • 1 Tbsp water 

Preheat the oven to 375 and let’s get started!

In a small bowl, mix the white & brown sugars, cinnamon & pumpkin pie spice. You can either use a small whisk or a fork to mix

Open your crescent rolls and place rolls on a plate for easy dispensing. You can use a pizza cutter to separate the perforated doughy edges. 

Place a crescent wedge on plate or cookie sheet, and fill with 1 spoonful of filling.

Lift the sides and center the filling as shown below. This will help keep the filling in place while assembled. 

Take the top portion of dough and life up and over…

…tuck underneath…

…wrap all the way around and gently press the edges together…

…and done! 

Place on a cookie sheet…

Bake for 11-12 minutes on a greased cookie sheet or parchment paper. 

The smell alone was worth making these. There’s something about the scents of Autumn that awaken memories of family, chilly whispering wind, crunchy leaves and sipping coffee from your favorite mug.

 I hovered over the oven until the timer went off… 

Move your crescents to a cooling rack and allow them cool completely. If you don’t have a rack, no worries! You can leave them on your cookie sheet for the glazing.

This glaze is easy peasy. In a small bowl, whisk powdered sugar and water until a nice fluid drizzle is created. You can adjust thickness and thinness as you’d like. 

MUST:  Let your crescents cool completely before glazing (I know, waiting is the worst part!) 

Use a spoon and drizzle glaze in a “Z” pattern until crescents are coated.

Take cinnamon and gently dust over crescents… (You can also sprinkle with nuts!)

Let them dry before enjoying (if you have the willpower- I didn’t!)

Bon appétit

Simple, easy and delicious! Perfect for all your fall gatherings this season.

Awaken the spirit of Fall with these Pumpkin Filled Crescents, sure to be a holiday favorite!

Until next time 😊
Happy Baking,

Sara B. 



Yields 8 Crescents/ Preheat Oven to 375

Prep Time: 10 Mintues / Bake time 11 Minutes 


  • 1 Can crescent rolls 
  • 1 Cup canned pumpkin (I used Libby’s 100% Pumpkin)
  • 1/4 Cup sugar  
  • 1/4 Cup brown sugar 
  • 1 Tsp cinnamon 
  • 1/4 Tsp pumpkin pie spice 

For the glaze: 

  • 1/2 Cup powdered sugar 
  • 1 Tbsp water


    • Preheat oven to 375, grease cookie sheet (or use parchment paper)
    • Mix together filling ingredients using whisk or fork set aside 
    • Open crescent can and place crescents (don’t unroll) on a plate. Use pizza cutter to cut perforation in dough, place separated dough wedge on separate plate to fill and assemble 
    • Using spoon, scoop a spoonful of filling and place in bottom portion of wedge. Lift sides and center filling
    • Wrap top portion of dough up and over, tuck underneath and gently press all edges together. Complete process until crescents are filled (see pictures)
    • Bake for 11-13 minutes 
    • Prepare glaze in small bowl. Using a whisk or fork, mix powdered sugar and water until watery glaze is achieved.
    • After allowed crescents to cool, use a spoon and drizzle glaze over crescents
    • Dust with cinnamon or sprinkle nuts


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