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
Scale
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.
