If you have a soft spot for the comforting flavors of fall and crave a quick yet impressively delicious treat, this Mini Pumpkin Pie Crescent Rolls Recipe is about to become your new favorite. Imagine flaky, buttery crescent rolls wrapped around a luscious pumpkin filling kissed with warm spices. They bake up perfectly golden in under 30 minutes, making them ideal for an easy dessert or a festive snack that feels like a cozy hug in every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making these bite-sized wonders shine. Each component plays an essential role, whether enhancing the texture, adding natural sweetness, or infusing that unmistakable autumn aroma.
- 8 oz refrigerated crescent roll dough: The buttery, flaky base that puffs up beautifully around the pumpkin center.
- 1/2 cup pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for rich, natural flavor and perfect consistency.
- 2 tablespoons brown sugar: Adds a deep caramel sweetness that complements the pumpkin’s earthiness.
- 1 teaspoon pumpkin pie spice: The magical blend of cinnamon, nutmeg, and clove that delivers cozy warmth.
- 1/2 teaspoon vanilla extract: Enhances all the flavors with a sweet, fragrant touch.
- 1 beaten egg: Creates a glossy, golden finish for picture-perfect rolls.
- 2 tablespoons granulated sugar: Sprinkled atop for a little sparkle and subtle crunch.
- Optional extras: Powdered sugar for dusting, and whipped cream or vanilla ice cream for serving your rolls with a dreamy finish.
How to Make Mini Pumpkin Pie Crescent Rolls Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step ensures your rolls bake evenly and don’t stick, making clean-up a breeze.
Step 2: Whip Up the Pumpkin Filling
In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth and perfectly blended. This filling is the star of the show, offering an irresistible balance of sweetness and spice wrapped in creamy deliciousness.
Step 3: Prepare the Crescent Dough
Carefully unroll the crescent dough and separate it into triangles along the perforated lines. This simple step sets you up for uniform rolls that bake evenly and look just as good as they taste.
Step 4: Add the Pumpkin Filling
Place approximately 1 tablespoon of the pumpkin filling at the wide end of each triangle. Spread it slightly, but keep the edges clean so the rolls seal neatly, trapping all that luscious filling inside for every bite.
Step 5: Roll and Arrange
Roll each triangle from the wide end toward the narrow tip to form your crescent rolls. Place them seam-side down on your prepared baking sheet. This positioning keeps the filling tucked in securely during baking.
Step 6: Brush and Sprinkle
Brush the tops of the rolls with the beaten egg to ensure a shiny, golden crust. Then sprinkle lightly with granulated sugar, which adds just the right amount of sparkle and sweet crunch after baking.
Step 7: Bake to Perfection
Bake your mini pumpkin pie crescent rolls for 10 to 12 minutes, or until they turn a beautiful golden brown and the dough is fully cooked. The kitchen will fill with a heavenly aroma that will have everyone eager to dig in.
Step 8: Cool and Serve
Let the rolls cool slightly before optionally dusting with powdered sugar. Serving them warm with a dollop of whipped cream or a scoop of vanilla ice cream elevates this simple treat into an irresistible indulgence.
How to Serve Mini Pumpkin Pie Crescent Rolls Recipe
Garnishes
A light dusting of powdered sugar adds a snowy finish that looks stunning and adds a gentle sweetness. Pairing with whipped cream or a small scoop of vanilla ice cream turns these rolls into a truly decadent dessert perfect for fall gatherings or cozy nights in.
Side Dishes
For a balanced autumnal snack or brunch, serve these rolls alongside a warm cup of spiced chai or freshly brewed coffee. They also pair beautifully with a crisp green salad dressed lightly with citrus vinaigrette to offset the richness.
Creative Ways to Present
Try rolling the filled crescents into mini tart shapes using a muffin tin for a fun presentation. For holiday tables, arrange the rolls on a festive platter with seasonal decorations like cinnamon sticks, star anise, or small pumpkins to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover mini pumpkin pie crescent rolls, store them in an airtight container at room temperature for up to two days to maintain their softness and flavor.
Freezing
These delightful rolls freeze very well. After baking and cooling completely, place them in a freezer-safe bag or container for up to one month. When ready, thaw overnight in the refrigerator before reheating.
Reheating
To enjoy your rolls warm again, reheat them in a preheated 350°F (175°C) oven for about 5-7 minutes. This ensures the flaky exterior crisps back up while the pumpkin filling remains soft and comforting.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! You can roast and puree fresh pumpkin, just make sure it’s cooked and strained well to achieve a smooth consistency similar to canned puree for the best texture in the filling.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, mix ground cinnamon, nutmeg, ginger, and cloves or allspice to create a similar warm and fragrant blend.
Is it possible to make these vegan?
Yes! Use a plant-based crescent roll dough if available, substitute the egg wash with a plant milk and maple syrup mixture for that golden finish, and be sure to choose vegan-friendly toppings.
Can I prepare these in advance before baking?
Definitely. You can assemble the rolls and keep them covered in the fridge for a few hours before baking. This can help deepen the flavors and save time on busy days.
How many rolls does this recipe make?
This recipe yields about 8 mini crescent rolls, perfect for sharing or enjoying as a small batch treat with family and friends.
Final Thoughts
If you’re searching for an easy, crave-worthy dessert that perfectly captures the spirit of fall, you have to give the Mini Pumpkin Pie Crescent Rolls Recipe a try. It’s a simple way to combine the flaky goodness of crescent rolls with that beloved pumpkin spice flavor, guaranteed to brighten any snack time or holiday gathering. Once you try them, these little pumpkin-filled treasures will become your seasonal go-to!
Print
Mini Pumpkin Pie Crescent Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Pumpkin Pie Crescent Rolls are a delightful and easy-to-make fall dessert that combines flaky crescent roll dough with a rich pumpkin pie-spiced filling. Quick to prepare and perfect for serving warm with a dusting of powdered sugar, whipped cream, or vanilla ice cream, these treats bring festive autumn flavors to your table in under 30 minutes.
Ingredients
Crescent Rolls
- 1 (8 oz) can refrigerated crescent roll dough
Pumpkin Filling
- 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
Toppings
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- Optional: Powdered sugar (for dusting)
- Optional: Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Pumpkin Filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix well until the filling is smooth and uniform in flavor.
- Prepare Crescent Dough: Unroll the refrigerated crescent roll dough and carefully separate it into individual triangles along the perforated lines.
- Add Filling: Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each crescent triangle. Gently spread the filling slightly, ensuring to leave the edges clean to seal properly.
- Form Rolls: Starting from the wide end, roll each triangle toward the narrow tip, forming crescent-shaped rolls. Place the rolls seam-side down on the prepared baking sheet.
- Apply Egg Wash and Sugar: Brush the tops of each crescent roll with the beaten egg to help achieve a beautiful golden finish. Sprinkle lightly with granulated sugar for a touch of sweetness and crunch.
- Bake: Bake in the preheated oven for 10-12 minutes or until the crescent rolls are golden brown and fully cooked through.
- Serve: Allow the rolls to cool slightly. Optionally dust with powdered sugar and serve warm, accompanied by whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Ensure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
- You can prepare the filling ahead of time to speed up assembly on baking day.
- For a dairy-free option, substitute the egg wash with a plant-based milk and skip the optional whipped cream or ice cream.
- Leftover rolls can be stored in an airtight container at room temperature for up to 2 days and reheated gently before serving.
- Adjust sugar levels if you prefer a sweeter or less sweet treat.
