If you are looking for a delightful, bite-sized treat that perfectly captures the essence of fall, then you have to try this Mini Pumpkin Pie Crescent Rolls Recipe. These little golden bundles bring together the flaky, buttery goodness of crescent rolls with a luscious pumpkin pie-spiced filling that’s sweet, warmly spiced, and utterly irresistible. They bake up quickly, making them the perfect dessert or snack when you want something cozy and flavorful without a lengthy prep time. Trust me, once you make these, they’ll become a seasonal favorite you’ll want to share with everyone you know!
Ingredients You’ll Need
These ingredients are simple but essential, each playing a key role in balancing texture, flavor, and that classic pumpkin pie warmth wrapped in golden pastry perfection.
- Crescent roll dough (1 can, 8 oz): This refrigerated dough is buttery, flaky, and the perfect vessel for the pumpkin filling.
- Pumpkin puree (1/2 cup): Use pure pumpkin, not pumpkin pie filling, to keep the flavors fresh and control the sweetness.
- Brown sugar (2 tablespoons): Adds natural sweetness and a hint of caramel depth to the filling.
- Pumpkin pie spice (1 teaspoon): A cozy blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor profile.
- Vanilla extract (1/2 teaspoon): Enhances the overall sweetness and warmth of the filling.
- Egg (1, beaten): Used as an egg wash for a shiny, golden crust.
- Granulated sugar (2 tablespoons): Sprinkled on top before baking to add a sweet crunch and attractive sparkle.
- Optional: Powdered sugar for dusting, whipped cream or vanilla ice cream for serving – these little extras elevate the experience beautifully.
How to Make Mini Pumpkin Pie Crescent Rolls Recipe
Step 1: Prepare Your Workspace and Heating
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and to ensure easy cleanup — a simple step that makes a big difference.
Step 2: Mix the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until smooth and well blended. This filling bursts with all those warm autumn flavors you love in pumpkin pie but without having to bake a whole pie!
Step 3: Unroll and Separate the Crescent Dough
Carefully unroll your crescent roll dough and separate it into triangles along the perforated lines. These triangles are your mini canvases for pumpkin goodness.
Step 4: Fill Each Triangle
Place about 1 tablespoon of the pumpkin filling near the wide end of each triangle. Spread it slightly but leave the edges clean so the dough will seal properly when rolled.
Step 5: Roll into Crescents
Roll each triangle from the wide end toward the narrow tip, forming the classic crescent shape. Position them seam-side down on the baking sheet to hold their shape while baking.
Step 6: Brush and Sprinkle
Brush the tops of the rolls with the beaten egg wash. This step is crucial for achieving that glossy, golden finish everyone drools over. Then sprinkle lightly with granulated sugar, which caramelizes slightly in the oven for added texture and sweetness.
Step 7: Bake to Perfection
Bake for 10-12 minutes or until the crescent rolls are puffed up and golden brown. Your kitchen will fill with the most inviting aroma of pumpkin and spice, signaling that they’re ready!
Step 8: Cool and Serve
Allow the rolls to cool for a few minutes on the baking sheet. Dust with powdered sugar if you like a bit of extra sweetness and a touch of elegance before serving.
How to Serve Mini Pumpkin Pie Crescent Rolls Recipe
Garnishes
A little touch of powdered sugar sprinkles on top can make these mini treats look like they came straight from a bakery. For an even more indulgent finish, add a dollop of whipped cream or a small scoop of vanilla ice cream on the side to complement the warm pumpkin flavors beautifully.
Side Dishes
Serve these crescent rolls alongside a hot cup of coffee, chai tea, or spiced apple cider for a cozy snack or dessert experience. They’re also a fantastic accompaniment to a light salad or alongside breakfast favorites like scrambled eggs and bacon for a fun fall brunch twist.
Creative Ways to Present
Arrange the mini rolls on a rustic wooden platter lined with a festive napkin for sharing at holiday gatherings. You can also place each roll in mini cupcake liners to make serving mess-free and fun for kids and adults alike. Another idea is to drizzle them lightly with caramel sauce or a simple glaze to amp up the presentation and flavor.
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. This keeps the dough from drying out and keeps the filling fresh and tasty.
Freezing
These rolls freeze beautifully. Place cooled rolls in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be frozen for up to a month. To enjoy later, thaw them overnight in the refrigerator and then warm before serving.
Reheating
To bring your Mini Pumpkin Pie Crescent Rolls back to life, warm them gently in a preheated oven at 325°F (160°C) for about 5 to 8 minutes. This refreshes their flaky texture and revives the warm pumpkin aroma just like fresh from the oven.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree because pumpkin pie filling already contains sugar and spices, which can make the filling too sweet or change the flavor balance.
Can I make these rolls vegan?
Absolutely! You can substitute the crescent roll dough with a vegan-friendly version and use a plant-based milk mixture for the egg wash. Make sure to choose ingredients without dairy or eggs.
How spicy is the pumpkin pie spice in this recipe?
The pumpkin pie spice provides a warm, balanced blend of cinnamon, nutmeg, ginger, and cloves, but it’s not overly spicy. You can adjust the amount based on your preference.
Is it possible to double the recipe?
Yes, doubling the recipe is easy and perfect for larger gatherings. Just use two cans of crescent roll dough and double all filling ingredients accordingly.
What is the best way to serve leftovers?
Leftover rolls taste best when gently warmed in the oven to refresh their flakiness and bring back their inviting aroma before serving.
Final Thoughts
There’s something truly magical about the Mini Pumpkin Pie Crescent Rolls Recipe that makes fall feel cozier and more special. Simple to prepare, with rich, warm flavors wrapped in buttery crescent dough, these little treats are guaranteed to bring smiles around your table. I can’t wait for you to make them and experience firsthand how wonderfully easy and delicious pumpkin season can be in every bite!
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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
- Diet: Vegetarian
Description
Delight in these Mini Pumpkin Pie Crescent Rolls, a festive and flaky treat perfect for fall or any pumpkin-loving occasion. Fluffy crescent roll dough is filled with a spiced pumpkin puree mixture, baked until golden, and finished with a touch of sweetness, making for an easy yet impressive dessert or snack.
Ingredients
For the Crescent Rolls
- 1 (8 oz) can refrigerated crescent roll dough
For the 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
For the Topping
- 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 prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Pumpkin Filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix thoroughly until the filling is smooth and well-blended.
- Separate 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 dough triangle. Spread the filling gently, leaving the edges free to seal properly.
- Roll Crescents: Roll each triangle starting from the wide end toward the narrow tip to form classic crescent rolls. Place the rolls seam-side down on the lined baking sheet to keep them sealed during baking.
- Apply Egg Wash and Sugar: Brush the tops of the crescent rolls with the beaten egg to give them a shiny, golden finish once baked. Sprinkle the top lightly with granulated sugar to add a sweet crunch.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the crescent rolls are puffed, golden brown, and fully cooked through.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack. Optionally, dust with powdered sugar and serve warm, accompanied by whipped cream or vanilla ice cream for an extra indulgent touch.
Notes
- Ensure the pumpkin puree is plain pumpkin and not pumpkin pie filling to control sweetness and texture.
- Keep the edges of the dough clean to help seal the crescent rolls properly and prevent filling leakage.
- Adjust baking time slightly if needed depending on your oven for a perfect golden brown finish.
- Serve immediately for best texture and flavor, though leftovers can be warmed before serving.
- For a dairy-free option, substitute the egg wash with a plant-based milk wash and serve with non-dairy whipped cream.
