Mini Pumpkin Pie Crescent Rolls Recipe

If you’re on the hunt for a festive, cozy treat that’s as delightful to look at as it is to eat, Mini Pumpkin Pie Crescent Rolls are exactly what you need. These bite-sized wonders combine the flaky, buttery goodness of puff pastry with a luscious, warmly spiced pumpkin pie filling, making them the perfect handheld dessert for fall gatherings or a comforting snack by yourself. Bursting with autumn flavors and easy to whip up, these Mini Pumpkin Pie Crescent Rolls will quickly become one of your seasonal favorites.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in building up the flavors and textures that make these Mini Pumpkin Pie Crescent Rolls so irresistible. From the buttery puff pastry that crisps just right to the perfectly spiced pumpkin filling, simplicity is key to letting each element shine.

• Puff pastry (2 sheets, 17 oz package): Provides a flaky, buttery base that’s easy to work with and perfect for rolling.
• Pumpkin puree (1 ¼ cups): The star of the filling, offering creamy texture and rich autumn flavor; make sure to press out excess moisture for best results.
• Light brown sugar (¼ cup): Adds a deep caramel sweetness that complements the spices beautifully.
• Granulated sugar (3 tablespoons): Balances the sugars and enhances the filling’s sweetness.
• Vanilla extract (1 teaspoon): Brings a warm, aromatic depth to the pumpkin filling.
• Cinnamon (1 ½ teaspoons): Infuses the filling with that classic pumpkin spice warmth.
• Ginger (¼ teaspoon): Adds a gentle, zesty kick that lifts the overall flavor.
• Nutmeg (¼ teaspoon): Adds a nutty, sweet warmth that’s quintessentially fall.
• Allspice (1/8 teaspoon): Complements the other spices with its complex aroma.
• Egg yolks (2): Help bind the filling ingredients and add richness and color.

How to Make Mini Pumpkin Pie Crescent Rolls

Step 1: Preparing Your Oven and Baking Sheet

Start off by preheating your oven to 375 degrees Fahrenheit; this temperature is ideal for creating that golden, flaky puff pastry crust. Meanwhile, line your baking sheets with parchment paper which will prevent sticking and make cleanup a breeze. Setting yourself up now saves time later.

Step 2: Mixing the Pumpkin Pie Filling

In a medium bowl, combine the prepped pumpkin puree with granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir everything until you have a smooth, consistent filling that’s fragrantly spiced and perfectly sweet. The blend of spices ensures every bite tastes like fall in a pastry.

Step 3: Preparing the Puff Pastry

Lightly flour your work surface, then unfold one sheet of thawed puff pastry gently—don’t rush, as you want it intact. Roll it out slightly with a rolling pin, just enough to smooth and flatten without tearing. Then evenly spread half of the pumpkin filling over the sheet, leaving a small border around the edges to make rolling easier.

Step 4: Cutting Into Triangles

Use a pizza cutter or a sharp knife to cut the puff pastry covered with filling into long triangles. Aim for triangles roughly 2 ¾ to 3 inches wide at the base and about 9 to 10 inches tall. These dimensions ensure your mini crescent rolls are perfectly sized to hold together while baking and are easy to handle.

Step 5: Rolling Into Crescents

Starting at the wider end of each triangle, gently roll them up toward the point to form the classic crescent shape. Place each roll on your lined baking sheet, spacing them at least 2 ½ inches apart to give them room to puff and rise beautifully without sticking together.

Step 6: Baking to Golden Perfection

Pop your baking sheet into the oven and bake for about 15 minutes, or until each crescent roll turns a gorgeous golden brown. The aroma as they bake is simply heavenly. Serve them warm, possibly dusted with powdered sugar for an extra touch of sweetness and presentation charm.

How to Serve Mini Pumpkin Pie Crescent Rolls

Garnishes

Mini Pumpkin Pie Crescent Rolls are delightful just as they are but can be elevated with simple garnishes. A light dusting of powdered sugar mimics freshly fallen snow, making them visually stunning. You could also add a drizzle of cream cheese glaze or a sprinkle of finely chopped pecans for crunch and contrast.

Side Dishes

Pair these mini rolls with a scoop of vanilla ice cream or a dollop of whipped cream to create a comforting dessert duo. They also work nicely alongside a warm cup of spiced latte, cider, or even a creamy hot chocolate, enhancing the seasonal vibe of your treat.

Creative Ways to Present

Arrange your Mini Pumpkin Pie Crescent Rolls on a rustic wooden board or a festive platter with autumn leaves and mini pumpkins to set a charming table. You can serve them in cupcake liners or wrap each in a decorative napkin for grab-and-go appeal at parties. The key is to celebrate their cozy, inviting look as much as their flavor.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, don’t worry—they keep nicely in an airtight container in the refrigerator for up to three days. Just be sure to allow them to cool completely before storing to prevent sogginess.

Freezing

To enjoy these Mini Pumpkin Pie Crescent Rolls another day, you can freeze them before or after baking. Wrap each roll tightly in plastic wrap and then place in a freezer bag or container. Frozen unbaked rolls last for up to two months; just thaw and bake when ready. Baked rolls freeze well too and can be reheated directly after thawing.

Reheating

Reheat leftover or thawed rolls in a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes to regain their crispiness. Avoid microwaving if possible, as the puff pastry can become chewy instead of flaky.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is what most people use for convenience. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is it possible to make this recipe vegan?

Yes, though you’ll need to substitute the puff pastry for a vegan-friendly version and use an egg replacer or flax egg for binding in the filling. Keep in mind the texture and flavor might be slightly different but still delicious.

How long do Mini Pumpkin Pie Crescent Rolls take to bake?

They bake quickly—generally about 15 minutes at 375 degrees Fahrenheit until puffed and golden brown. Keep an eye on them the first time you try the recipe to adjust for your particular oven.

Can I add nuts or chocolate chips to the filling?

Definitely! Chopped pecans or walnuts add a lovely crunch, and mini chocolate chips bring a sweet surprise to each bite. Just sprinkle them onto the filling before rolling up the pastry.

What’s the best way to remove excess moisture from pumpkin puree?

Place your pumpkin puree on several layers of paper towels, wrap it up, and gently press or squeeze to absorb extra liquid. This step prevents soggy pastry and keeps the filling perfectly creamy.

Final Thoughts

I truly believe these Mini Pumpkin Pie Crescent Rolls capture the heart of fall in every bite. They’re easy to make yet impressive enough to wow guests or simply enjoy as a cozy treat during crisp autumn evenings. Give this recipe a try and watch how quickly these little pastries disappear—they tend to bring smiles and happy sighs all around!

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