Description
These Pumpkin Pie Crescents with Maple Glaze are a delightful fall-inspired treat featuring flaky crescent rolls filled with a spiced pumpkin puree mixture and topped with a sweet, smooth maple glaze. Perfect as a breakfast pastry or a dessert, they combine warm spices and autumn flavors in an easy-to-make baked pastry that’s both cozy and delicious.
Ingredients
Scale
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 Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare Pumpkin Filling: In a small bowl, thoroughly mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until the mixture is smooth and well combined, ensuring balanced spice distribution.
- Assemble Crescents: Unroll the crescent roll dough and separate it into the 8 pre-cut triangles. Place a heaping teaspoon of the pumpkin filling on the widest end of each triangle. Carefully roll each triangle starting from the wide end towards the point, enclosing the pumpkin filling inside, and place the rolled crescents on the prepared baking sheet with the pointed ends tucked underneath.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the crescents are puffed, golden brown, and cooked through. Remove from the oven and allow to cool slightly on the baking sheet for easier handling.
- Make Maple Glaze: In a small bowl, whisk together the powdered sugar and maple syrup. Add milk 1 teaspoon at a time until the glaze reaches a smooth, drizzle-able consistency.
- Glaze Crescents: Drizzle the maple glaze generously over the warm pumpkin pie crescents using a spoon or piping bag to add sweetness and a lovely finish.
- Serve: Serve the crescents warm, optionally with extra maple glaze on the side. Enjoy this comforting seasonal treat for breakfast, brunch, or dessert.
Notes
- Use refrigerated crescent rolls for convenience and flaky texture.
- Adjust spices to taste if you prefer more or less warmth in the filling.
- The glaze consistency can be adjusted with milk to ensure it is not too runny or too thick.
- Store any leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- For a dairy-free glaze, substitute milk with almond or oat milk.
