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Mini Pumpkin Pie Crescent Rolls Recipe

Mini Pumpkin Pie Crescent Rolls Recipe
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★★★★★

5.2 from 22 reviews

These Mini Pumpkin Pie Crescent Rolls combine flaky puff pastry with a spiced pumpkin filling, creating a delightful bite-sized treat perfect for fall gatherings or holiday brunches. The warm spices and creamy pumpkin puree offer traditional pumpkin pie flavors wrapped in a golden, buttery crescent roll.

Ingredients

Scale

Pastry

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

Pumpkin Pie Filling

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

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to ensure easy removal and cleanup.
  2. Prepare Pumpkin Filling: In a medium bowl, combine the pumpkin puree (with excess moisture pressed out), granulated sugar, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir well until the mixture is smooth and fully combined.
  3. Roll Puff Pastry: Unfold the thawed puff pastry on a lightly floured surface. Gently spread out the sheets to flatten slightly using a rolling pin, taking care not to tear the dough.
  4. Spread Filling: Evenly divide the pumpkin filling between the two sheets of puff pastry, spreading it out across each sheet in an even layer.
  5. Cut Triangles: Using a pizza cutter or sharp knife, cut each sheet into long triangular strips about 2 ¾ to 3 inches wide at the base and 9 to 10 inches tall.
  6. Roll Into Crescents: Starting from the wider base of each triangle, gently roll up the dough toward the pointed end, forming crescent shapes. Place each rolled crescent on the prepared baking sheet, spacing them about 2 ½ inches apart to allow for expansion during baking.
  7. Bake: Bake the crescent rolls in the preheated oven for 15 minutes, or until they turn golden brown and puff up beautifully.
  8. Serve: Remove from the oven and serve warm. Optionally, dust with powdered sugar for an elegant finishing touch.

Notes

  • Pressing excess moisture out of the pumpkin puree ensures the filling does not make the pastry soggy.
  • You can prepare these rolls a day ahead and reheat them briefly before serving.
  • For a dairy-free version, look for puff pastry made without butter or make your own vegan dough.
  • These can be dusted with powdered sugar or drizzled with a simple glaze for extra sweetness.
  • Serve warm with a cup of coffee or tea for a cozy fall treat.

Nutrition

Keywords: pumpkin, crescent rolls, mini pumpkin pies, fall dessert, puff pastry, easy pumpkin recipe, holiday treat

Find it online: https://cookwithlea.com/mini-pumpkin-pie-crescent-rolls-recipe/