pumpkin crescents with cinnamon sugar www.climbinggriremountain.com

Me: “Yo, Yo, Yo! FALL is in the HIZ-OUSE!

Mr. Autumn: “Pssst. Hey, man! Keep it down over there. I’m trying to laying low. I don’t officially arrive until September 22nd.”

Me: “Say whutt? But Starbucks says you’ve arrived? Have you seen all the pumpkin lattes and frappuccino orders? It’s blowing up all sorts of pumpkin, yo.”

Mr. Autumn: “Fo’ reals? Man, I send them a memo ever year telling them not to sell pumpkin drinks until the 22nd.  Do they ever listen? I might have to go all West Side Story on them. Ya feel me?”

pumpkin crescents with cinnamon sugar www.climbinggriermountain.com

Okay, technically we still have a few more weeks until fall officially rolls out. In a small way, I feel I can wait because it’s so hot out  you could pull a baked potato out of the ground. I want to gradually fall into fall. Every year summer always hits us in the face with extreme temps; so I want to slowly enjoy adding layers of clothing and watching the leaves turn. Fall is my favorite season and this time around I plan on soaking it up pumpkin by pumpkin.

And speaking of pumpkin, you don’t think Mr. Autumn would mind if I made a little pre-sort-of-almost-fall treat, do you? You know, a little pumpkin tickle if you will. I have made these flaky buttery crescents in the past using sweet and dark blackberry jam as the filling.

pumpkin crescents with cinnamon sugar www.climbinggriermountain.com

Since we’re welcoming fall and all of it flavors, I figured it would be best to turn this summer dessert or breakfast pastry into fall acceptable. All the usual suspects are still there – crescent rolls, cream cheese (none of that faux-reduce kind either), butter, cinnamon, and sugar. I’m getting hungry just reading these words. All you do is switch out the pumpkin for the blackberry. Easy peasy.

These crescents create an insta-fall feeling, even if it’s so hot out  that hens are laying hard-boiled eggs.


Someone send help.

Happy {almost} fall, friends!

pumpkin crescents with cinnamon sugar www.climbinggriermountain.com

Pumpkin Crescents with Cinnamon Sugar


2 packages store bought crescent roll dough
1/3 cup plain cream cheese, room temperature
1/3 cup pumpkin puree
1 tablespoon cinnamon
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted


Preheat oven to 375 degrees.

Open crescent roll package and separate dough into 8 triangles. Spread a teaspoon of cream cheese onto each triangle. Then spread about a teaspoon of pumpkin puree onto each triangle. Roll each triangle into a crescent form. Brush each top with melted butter and garnish with cinnamon and sugar. Place crescents onto a baking sheet. Repeat with second package. Bake for about 10 to 13 minutes or until golden brown!

recipe adapted from the Roder Family Cookbook

All images and text ©