Easy Pumpkin Maple Crescent Bites

Why You’ll Love This Recipe

I love this recipe because it’s effortless yet delivers so much flavor. The pumpkin purée blended with brown sugar and warm spices makes the filling taste just like pumpkin pie, while the crescent dough adds that buttery, golden crispness I can’t resist. The maple glaze ties everything together with a touch of sweetness that complements the spices perfectly. It’s a simple, crowd-pleasing snack I can whip up anytime — great for brunches, parties, or a cozy afternoon treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crescents
1 can (8 ounces) refrigerated crescent rolls
½ cup canned pumpkin purée
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract

Maple Glaze
½ cup powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons milk (for consistency)

Directions

1. I preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.

2. In a small bowl, I mix together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and fully blended.

3. I unroll the crescent dough and separate it into 8 triangles. I spoon a generous teaspoon of the pumpkin filling onto the wide end of each triangle.

4. Starting from the wide end, I gently roll each crescent toward the point, keeping the filling tucked inside.

5. I place the filled crescents on the prepared baking sheet and bake them for 12–15 minutes, until they turn golden brown. I let them cool slightly on the sheet before glazing.

6. To make the glaze, I whisk together the powdered sugar, maple syrup, and just enough milk to create a smooth, pourable consistency.

7. I drizzle the glaze generously over the warm crescents and serve them fresh.

Servings and Timing

This recipe makes 8 filled crescents. It takes about 10 minutes to prepare, 15 minutes to bake, and a total of 25 minutes from start to finish.

Variations

• Sometimes I add a small dollop of cream cheese to the pumpkin filling for a creamy, tangy twist.

• I like to sprinkle chopped pecans or walnuts on top of the glaze for extra crunch.

• For an extra maple punch, I mix a drop of maple extract into the glaze.

• I occasionally dust them with a bit of cinnamon sugar before baking for added sweetness and texture.

Storage/Reheating

I store leftover crescents in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 325°F for 5–7 minutes or microwave them for about 15 seconds until just warm. I don’t recommend freezing them once glazed, but the unglazed crescents can be frozen for up to a month and reheated before adding the glaze.

FAQs

Can I make these ahead of time?

Yes, I can prepare the crescents up to the baking step, refrigerate them overnight, and bake them fresh the next day. I glaze them right before serving for the best texture.

Can I use homemade crescent dough?

Absolutely. I love using store-bought for convenience, but homemade crescent dough works beautifully if I have the time.

What’s the best way to get the glaze smooth?

I make sure to sift the powdered sugar before mixing and add the milk slowly until I reach a silky consistency that drizzles easily.

Can I substitute the maple syrup?

If I don’t have maple syrup, I use honey or caramel sauce instead. The flavor will change slightly, but it’s still delicious.

How do I prevent the filling from leaking out?

I make sure not to overfill the crescents and press the edges lightly as I roll them to seal in the pumpkin mixture.

Conclusion

I love how these Easy Pumpkin Maple Crescent Bites combine the warm, spiced comfort of pumpkin pie with the simplicity of crescent rolls. They’re flaky, sweet, and perfectly glazed — ideal for cozy mornings, festive gatherings, or whenever I want a quick autumn-inspired bite. Each one feels like a little taste of fall wrapped in buttery goodness.

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