Print

Mini Pumpkin Pie Crescent Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful mini pumpkin pie crescent rolls made with flaky store-bought puff pastry and a spiced pumpkin filling. These bite-sized treats combine classic pumpkin pie flavors with the buttery texture of crescent rolls, perfect for festive gatherings or a cozy fall snack.

Ingredients

Puff Pastry

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

Pumpkin Pie Filling

  • 1 ¼ cups pumpkin puree (pressed on paper towels to remove excess moisture)
  • 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 egg yolks

Instructions

  1. Preheat oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to prepare for baking.
  2. Make pumpkin filling: In a mixing bowl, combine the pressed pumpkin puree, granulated sugar, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir well until ingredients are fully blended into a smooth, spiced filling.
  3. Prepare puff pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll them out slightly with a rolling pin to even thickness, then evenly spread half of the pumpkin filling onto each puff pastry sheet.
  4. Cut into triangles: Using a pizza cutter or a sharp knife, cut each sheet into long triangles about 2 ¾ to 3 inches wide at the base and 9 to 10 inches tall, starting from the wider side of the pastry.
  5. Roll crescents: Carefully roll each triangle from the wide end to the point to form crescent rolls, creating mini pumpkin pie rolls. Arrange the rolled crescents on the prepared baking sheets, spacing them about 2 ½ inches apart to allow for expansion.
  6. Bake: Bake in the preheated oven for about 15 minutes or until the crescent rolls are puffed up and golden brown. Remove from oven and serve warm. Optionally, dust with powdered sugar before serving for extra sweetness and presentation.

Notes

  • Press pumpkin puree between paper towels to remove excess moisture for a thicker filling.
  • Ensure puff pastry is thawed but still cold for easier handling and better puffing.
  • Spacing crescent rolls on the baking sheet allows even baking and prevents sticking.
  • Serve warm for the best texture and flavor; they can be reheated gently in a low oven.
  • Optional powdered sugar adds a festive touch but is not necessary.

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