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
Scale
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.
