These Mini Pumpkin Pie Crescents are the perfect bite-sized treat to satisfy your fall cravings. With a flaky, buttery crust and a velvety pumpkin filling, each crescent is a burst of warm spices and cozy sweetness. Ready in just 35 minutes, they’re ideal for quick baking sessions or impromptu gatherings. The golden-brown edges and tender centers create a delightful contrast in every bite.
Packed with the comforting flavors of cinnamon, nutmeg, and pumpkin, these crescents are as nutritious as they are delicious. At only 22 calories each, they’re a guilt-free indulgence that pairs perfectly with your morning coffee or as a festive dessert. The aroma alone will fill your kitchen with the essence of autumn, making them impossible to resist.
What You’ll Need for Mini Pumpkin Pie Crescents
- 2 tubes refrigerated crescent rolls (keep chilled until ready to use)
- 4 ounces cream cheese (½ a block, softened for easier mixing)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice (divided; 1 Tbsp for filling, 1 Tbsp for coating)
- 7 Tablespoons granulated sugar (divided; 3 Tbsp for filling, 4 Tbsp for coating)
- 1 Tablespoon ground cinnamon (for coating)
How to Make Mini Pumpkin Pie Crescents
- Prepare the filling: In a mixing bowl, combine the cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy. Set aside.
- Prepare the crescents: Roll out each crescent roll and cut it lengthwise into 2 pieces. You should have 32 pieces total.
- Fill the crescents: Drop 1 tablespoon of the pumpkin filling onto each crescent piece. Spread the filling about halfway down the crescent. Roll up each crescent starting from the thick end to the thin end. (Note: They may look a little messy, but that’s okay!)
- Make the coating: In a small bowl, mix together 4 Tablespoons of sugar, 1 Tablespoon of pumpkin pie spice, and 1 Tablespoon of cinnamon.
- Coat the crescents: Roll each filled crescent in the sugar mixture until evenly coated. Place them on an ungreased baking sheet.
- Bake: Preheat your oven to 375°F. Bake the crescents for 15–18 minutes, or until they turn a golden brown color.
- Serve: Let cool slightly before serving. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
These Mini Pumpkin Pie Crescents are delightful on their own, but they shine even brighter with a few accompaniments. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat. For a cozy fall breakfast, pair them with a spiced chai latte or a pumpkin spice coffee. They also make a great addition to a dessert platter alongside apple slices and a bowl of vanilla ice cream for dipping.
Make Ahead Magic: Storage and Reheating Tips
These crescents are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, pop them in the oven at 300°F for 5-7 minutes to restore their flaky texture. For longer storage, freeze the unbaked crescents on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
Mix It Up: Recipe Variations
Want to switch things up? Try using sweetened condensed milk instead of sugar for a richer filling, or swap the pumpkin pie spice for apple pie spice for a different flavor profile. For a nutty twist, sprinkle chopped pecans or walnuts into the filling before rolling. If you’re feeling adventurous, drizzle melted white chocolate over the baked crescents for a festive finish.
Quick Tips for Success
To save time, use a small cookie scoop to portion the pumpkin filling onto the crescents—it’s faster and less messy! If the crescents are sticking to your hands while rolling, lightly dust them with flour. For an even bake, rotate the baking sheet halfway through cooking. And don’t worry if they look a little messy before baking—they’ll come out golden and delicious every time!
Mini Pumpkin Pie Crescents
Ingredients
- 2 tubes refrigerated crescent rolls
- 4 ounces cream cheese (½ a block)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice
- 7 Tablespoons granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
- Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32.
- Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375℉ for 15-18 minutes, or until golden in color.