Description
These Mini Pumpkin Pie Crescent Rolls are a delightful fall-inspired treat combining flaky crescent roll dough with a smooth, spiced pumpkin filling. Perfectly golden and slightly sweet, these bite-sized desserts make a festive and easy-to-make snack or dessert, ideal for sharing during cozy gatherings or holiday celebrations.
Ingredients
Scale
For the Rolls
- 1 (8 oz) can refrigerated crescent roll dough
- 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
Optional for Serving
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the rolls don’t stick during baking.
- Prepare Filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix thoroughly until the filling is smooth and well blended.
- Unroll Dough: Unroll the refrigerated crescent roll dough and carefully separate it into triangles along the perforated lines provided.
- Add Filling: Spoon about 1 tablespoon of the pumpkin mixture onto the wide end of each triangle. Spread the filling gently, being careful to leave the edges clean for sealing.
- Roll Crescents: Starting from the wide end with the filling, roll each triangle up toward the narrow tip to form crescent shapes. Place each roll on the prepared baking sheet with the seam side down to prevent unrolling during baking.
- Apply Egg Wash and Sugar: Brush the tops of the crescent rolls with the beaten egg to create a golden finish once baked. Then sprinkle lightly with granulated sugar for added sweetness and crunch.
- Bake: Bake in the preheated oven for 10-12 minutes or until the crescent rolls turn a beautiful golden brown and are cooked through.
- Cool and Serve: Let the rolls cool slightly on a wire rack. Optionally, dust with powdered sugar for decoration and serve warm with whipped cream or vanilla ice cream for an indulgent touch.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices yourself.
- Ensure the edges of the crescent dough are clean when adding filling to get a better seal and prevent leakage during baking.
- Serve these rolls warm for the best flavor and texture experience.
- These mini pies freeze well; bake first and then freeze for up to 1 month. Reheat in oven for best results.
- Adjust the amount of pumpkin pie spice to suit your taste preferences.
