Dessert

Pumpkin Crescents With Cinnamon Sugar Recipe

ByJake Silas December 12, 2025December 12, 2025

Introduction

These Pumpkin Crescents with Cinnamon Sugar make a delightful fall treat that’s quick and easy to prepare. Soft crescent dough is filled with creamy pumpkin and cream cheese, then topped with a sweet cinnamon sugar glaze for a perfect balance of flavors.

The image shows eight crescent-shaped rolls baked on a dark, slightly worn baking sheet, spaced evenly in two rows of four. Each roll has a golden-brown outer layer with slight uneven coloring and rough texture, showing a soft, baked dough wrapped around an inner layer of orange filling peeking through in some spots. The tops of the rolls are lightly sprinkled with a fine, darker powder, likely cinnamon or sugar, enhancing their textured surface. The dough looks fluffy and soft, with some folds and creases visible. The background is replaced with a white marbled texture for the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages Crescent Roll Dough
1/3 cup Cream Cheese
1/3 cup Canned Pumpkin Purée
1 tablespoon Ground Cinnamon
1 tablespoon Granulated Sugar
1 tablespoon Unsalted Butter

Instructions

Step 1: Open both packages of crescent roll dough and separate each into 8 triangles.
Step 2: Spread about 1 teaspoon of cream cheese onto each triangle.
Step 3: Spread about 1 teaspoon of canned pumpkin purée over the cream cheese on each triangle.
Step 4: Carefully roll each triangle from the wide end to the point to form crescents.
Step 5: Brush the tops of each crescent with melted unsalted butter, then sprinkle evenly with ground cinnamon and granulated sugar.
Step 6: Place the prepared crescents on a baking sheet, spacing them apart. Repeat with the second package of dough.
Step 7: Bake in a preheated oven for 10 to 13 minutes, or until the crescents are golden brown.
Step 8: Let cool slightly, then serve warm and enjoy!

Tips & Variations

For extra flavor, add a pinch of nutmeg or cloves to the pumpkin filling.
Use low-fat cream cheese for a lighter version, or swap for mascarpone for a richer taste.
If you prefer a crunchier top, sprinkle a little coarse sugar before baking.

Storage

Store any leftover crescents in an airtight container at room temperature for up to 2 days. To reheat, warm briefly in the oven at 350°F (175°C) for 5 minutes to restore crispness. These are best enjoyed fresh but can be refrigerated for up to 3 days.

How to Serve

The image shows eight golden-brown crescent rolls baked on a dark metal baking tray. Each roll has a light tan outer layer with a soft, slightly flaky texture, and a sprinkle of cinnamon sugar on top, giving a speckled darker brown look. The rolls are wrapped around an orange filling that peeks out slightly from some edges. The pieces are arranged in two rows of four, evenly spaced on the tray with a few areas of caramelized spots from baking. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can use fresh pumpkin purée, but make sure it is cooked and well-pureed to match the smooth texture of canned pumpkin for even spreading.

Can I prepare these crescents ahead of time?

Yes, you can assemble the crescents and keep them covered in the fridge for a few hours before baking. Allow them to come to room temperature before putting them in the oven for even cooking.

Pumpkin Crescents With Cinnamon Sugar Recipe

★★★★★

4.9 from 131 reviews

Author: Jake
Total Time: 23 minutes
Yield: 16 crescents 1x

Description

Delight in these warm, flaky Pumpkin Crescents with Cinnamon Sugar—a perfect blend of creamy pumpkin and cream cheese wrapped in buttery crescent roll dough, topped with a sweet cinnamon sugar glaze. Ideal for a cozy breakfast or a festive treat during the fall season.

Ingredients

Scale

Crescent Dough

2 packages Crescent Roll Dough

Filling

1/3 cup Cream Cheese, softened
1/3 cup Canned Pumpkin Purée

Topping

1 tablespoon Ground Cinnamon
1 tablespoon Granulated Sugar
1 tablespoon Unsalted Butter, melted

Instructions

Prepare the Dough: Open the two packages of crescent roll dough and separate each into 8 individual triangles, placing them flat on a clean surface.
Spread Cream Cheese: Using about a teaspoon of softened cream cheese, evenly spread it onto each crescent triangle, covering the surface.
Add Pumpkin Purée: Next, spread approximately a teaspoon of canned pumpkin purée on top of the cream cheese layer on each triangle.
Roll Crescents: Carefully roll each triangle from the wider end to the tip to form crescent shapes.
Butter and Sprinkle: Brush the tops of each crescent roll with melted unsalted butter. Then sprinkle evenly with a mixture of ground cinnamon and granulated sugar for a sweet finish.
Arrange on Baking Sheet: Place the crescents on a baking sheet lined with parchment paper or a non-stick surface, ensuring they have space to expand.
Bake: Bake in a preheated oven at 375°F (190°C) for 10 to 13 minutes, or until the crescents turn golden brown and flaky.
Serve: Remove from the oven and allow to cool slightly before serving warm. Enjoy your pumpkin crescents fresh!

Notes

Ensure the cream cheese is softened for easy spreading.
For a richer flavor, add a pinch of nutmeg to the pumpkin mixture.
Use parchment paper or a silicone baking mat to prevent sticking.
Store any leftovers in an airtight container and reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Crescents, Cinnamon Sugar Crescents, Pumpkin Pastry, Fall Dessert, Crescent Rolls, Pumpkin Recipe

Jake Silas

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