Mini Pumpkin Pie Crescent Rolls Recipe

These Mini Pumpkin Pie Crescent Rolls combine the flaky goodness of puff pastry with a spiced pumpkin filling. Perfect as a cozy fall treat, they are easy to make and delicious warm from the oven.

Ingredients

• 1 17oz. package (2 sheets) store-bought puff pastry, thawed
• 1 ¼ cup pumpkin puree (pressed to remove excess moisture)
• ¼ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 ½ teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 egg yolks

Instructions

1. Step 1: Preheat the oven to 375°F. Line baking sheets with parchment paper and set aside.
2. Step 2: In a bowl, stir together the pumpkin puree, granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, allspice, and egg yolks until well blended.
3. Step 3: Unfold one sheet of puff pastry on a lightly floured surface and roll out slightly with a rolling pin. Spread half of the pumpkin filling evenly over the sheet. Repeat with the second sheet and remaining filling.
4. Step 4: Cut each sheet into long triangles about 2 ¾ to 3 inches wide at the base and 9-10 inches tall, using a pizza cutter or sharp knife.
5. Step 5: Starting at the wide end, gently roll each triangle into a crescent shape. Place them on the prepared baking sheets, spacing about 2 ½ inches apart.
6. Step 6: Bake for 15 minutes or until golden brown. Serve warm and, if desired, dust with powdered sugar.

Tips & Variations

• Press pumpkin puree between paper towels for 10 minutes to avoid soggy crescent rolls.
• Try adding chopped walnuts or pecans to the filling for added crunch.
• For a sweeter touch, drizzle a simple glaze of powdered sugar mixed with a little milk over the baked crescents.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes to restore flakiness. Avoid refrigeration, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works well. Just be sure to press it between paper towels to remove excess moisture and prevent soggy pastry.

Can I prepare these in advance and bake later?

You can assemble the crescent rolls and refrigerate them on the baking sheet covered with plastic wrap for up to a few hours before baking. Let them come to room temperature for about 15 minutes before putting them in the oven.

Mini Pumpkin Pie Crescent Rolls Recipe

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Mini Pumpkin Pie Crescent Rolls combine flaky puff pastry with a rich, spiced pumpkin pie filling, rolled into crescent shapes and baked to golden perfection. These delightful bite-sized treats are perfect for fall gatherings or a cozy dessert.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 mini crescent rolls 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry

• 1 17oz. package (2 sheets) store-bought puff pastry, thawed

Pumpkin Pie Filling

• 1 ¼ cups pumpkin puree (dried with paper towels to remove excess moisture)
• ¼ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 ½ teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 egg yolks

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and make clean-up easier.
2. Prepare Pumpkin Pie Filling: In a mixing bowl, combine the pumpkin puree (after pressing out extra moisture), granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, and egg yolks. Stir well until the mixture is smooth and evenly blended.
3. Roll Out Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll them out slightly with a rolling pin to smooth and flatten the sheets.
4. Spread Filling: Evenly spread half of the pumpkin pie filling on each puff pastry sheet, covering the surface area.
5. Cut Triangles: Using a pizza cutter or sharp knife, cut each sheet with filling into long triangles approximately 2 ¾ to 3 inches wide at the base and 9-10 inches tall.
6. Form Crescents: Starting at the wider base end, carefully roll each triangle into a crescent shape and place on the prepared baking sheets, spacing them about 2 ½ inches apart to allow room for expansion.
7. Bake: Bake the crescent rolls in the preheated oven for about 15 minutes or until they turn golden brown and puffed up.
8. Serve: Remove from the oven and serve warm. Optionally, dust with powdered sugar for an extra touch of sweetness before serving.

Notes

• Pressing the pumpkin puree with paper towels helps prevent soggy pastries by reducing moisture.
• Ensure the puff pastry is well chilled but pliable when rolling and cutting.
• You can substitute spices according to preference but keep the warm fall flavors intact.
• For an elegant presentation, dust with powdered sugar just before serving.
• These crescent rolls are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.

Keywords: pumpkin dessert, crescent rolls, puff pastry, fall recipe, pumpkin pie filling, easy dessert, spiced pumpkin