Mini Pumpkin Pie Crescent Rolls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Spread Filling: Evenly spread half of the pumpkin pie filling on each puff pastry sheet, covering the surface area.
- 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.
- 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.
- Bake: Bake the crescent rolls in the preheated oven for about 15 minutes or until they turn golden brown and puffed up.
- 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
Find it online: https://leofoster.com/mini-pumpkin-pie-crescent-rolls-recipe/
