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

1/2 cup powdered sugar

2 tablespoons pure maple syrup

1–2 teaspoons milk (as needed for glaze consistency)

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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract until well combined.
Unroll crescent dough and separate into 8 triangles. Place a heaping teaspoon of filling at the wide end of each triangle.
Roll up crescents from the wide end toward the point, sealing in the filling.
Place crescents on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Cool slightly.
In a small bowl, whisk powdered sugar, maple syrup, and milk until smooth and pourable.
Drizzle glaze over the warm crescents.
Serve immediately and enjoy.

Add chopped nuts such as pecans or walnuts before baking for extra crunch.

For a dairy-free version, use non-dairy milk and dairy-free crescent rolls.

Make ahead by assembling crescents and refrigerating before baking.

Reheat leftovers in the oven at 350°F (175°C) for 5–7 minutes.