If you adore the warm, cozy flavors of fall desserts but want something quick and delightfully portable, this Mini Pumpkin Pie Crescent Rolls Recipe is your new best friend. These bite-sized treats blend the flaky, buttery goodness of crescent rolls with a luscious pumpkin pie filling that’s perfectly spiced and sweet. Imagine serving up something that tastes like a pumpkin pie but comes together in less than half an hour and looks adorable on your plate—trust me, these mini delights will have everyone asking for seconds at your next gathering or cozy night in.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing a crucial role in creating that balance of texture and flavor that makes these mini pumpkin pies so irresistible. From the soft and flaky crescent dough to the rich pumpkin puree and warm spiced filling, every ingredient contributes to crafting a bite-sized slice of autumn bliss.
- 1 (8 oz) can refrigerated crescent roll dough: The buttery, flaky base that makes these treats so light and easy to roll.
- 1/2 cup pumpkin puree: Not the pie filling, but pure pumpkin for that natural, earthy sweetness and vibrant color.
- 2 tablespoons brown sugar: Adds rich, caramel-like sweetness that complements the pumpkin perfectly.
- 1 teaspoon pumpkin pie spice: The magic blend of cinnamon, nutmeg, and cloves that instantly evokes fall.
- 1/2 teaspoon vanilla extract: Enhances all the other flavors with warm, sweet depth.
- 1 egg, beaten (for egg wash): Gives the rolls a golden, glossy finish that’s just too pretty to resist.
- 2 tablespoons granulated sugar (for sprinkling): A light crunch of sweetness on top to finish things off.
- Optional: Powdered sugar, whipped cream, or vanilla ice cream: For dusting or serving, these add a lovely touch of indulgence.
How to Make Mini Pumpkin Pie Crescent Rolls Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple step ensures your mini crescent rolls bake evenly and don’t stick to the pan, making cleanup super easy.
Step 2: Mix the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until you get a smooth, fragrant filling that’s bursting with cozy fall flavors. This filling is the heart of the Mini Pumpkin Pie Crescent Rolls Recipe and brings that authentic pumpkin pie essence into every bite.
Step 3: Roll Out the Crescent Dough
Unroll your refrigerated crescent roll dough and carefully separate it into triangles along the pre-cut lines. Each triangle will become one of your mini pies, so keeping the edges clean is key for the best roll.
Step 4: Add the Pumpkin Filling
Spoon about one tablespoon of the pumpkin mixture onto the wide end of each triangle. Spread it gently, making sure to leave the edges clear so they seal properly when you roll them up.
Step 5: Shape the Crescent Rolls
Starting at the wide end, roll each triangle up toward the narrow tip, creating that classic crescent shape. Place each roll seam-side down on the prepared baking sheet to keep them from unrolling during baking.
Step 6: Apply Egg Wash and Sugar
Brush the tops of your rolls with the beaten egg—this step brings out a gorgeous golden color and a shiny finish. Then sprinkle the tops lightly with granulated sugar for a delicate sweet crunch that pairs beautifully with the soft dough beneath.
Step 7: Bake Until Golden
Pop the tray into your oven and bake for 10 to 12 minutes. Keep an eye on them as they transform into golden-brown parcels filled with molten pumpkin goodness. This is the moment when your kitchen will start to smell absolutely incredible!
Step 8: Cool and Serve
Let the rolls cool for a few minutes on a rack, then dust with a bit of powdered sugar if you like. Serve these mini pumpkin treats warm, ideally paired with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Serve Mini Pumpkin Pie Crescent Rolls Recipe
Garnishes
A light dusting of powdered sugar adds a pretty, snowy finish, instantly elevating your presentation. For an even more luscious touch, a swirl of whipped cream or a scoop of smooth vanilla ice cream complements the warm spices and flaky crust nicely.
Side Dishes
These mini pies are perfect on their own but pair beautifully with a cup of hot apple cider, a bold coffee, or even a creamy chai latte. If serving at brunch, consider putting them alongside a fresh fruit salad or spiced nuts to enhance the autumn vibe.
Creative Ways to Present
Arrange the rolls on a rustic wooden board or a pretty platter lined with a festive napkin. Garnish with cinnamon sticks or small pumpkins for a charming fall centerpiece. You could even thread a few mini pumpkin pie crescent rolls on decorative skewers for a fun, handheld dessert display that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container at room temperature for up to two days. The rolls maintain their flaky texture best when not refrigerated, so try to eat them fresh or the next day for optimum deliciousness.
Freezing
Want to prep ahead? Freeze the unbaked crescent rolls after filling and rolling by placing them on a parchment-lined tray, freeze until firm, then transfer to a freezer bag for up to one month. When you’re ready, bake directly from frozen by adding a couple of extra minutes to the baking time.
Reheating
To bring leftover rolls back to life, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This refreshes the flaky crust and makes the pumpkin filling warm and comforting again, just like when freshly baked.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pumpkin puree for this Mini Pumpkin Pie Crescent Rolls Recipe because pie filling contains added sugars and spices that can alter the flavor and texture of your rolls.
What if I don’t have pumpkin pie spice?
You can easily make your own by mixing ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. This way, you control the exact spice blend to suit your taste.
Can I make these vegan-friendly?
Yes! Use a dairy-free crescent dough and substitute the egg wash with a plant-based milk or a simple maple syrup glaze to get that lovely golden finish.
How do I prevent the rolls from unrolling during baking?
Make sure to seal the edges well by pressing them firmly before baking, and always place them seam-side down on the baking sheet. This helps keep their shape as they bake.
Is there a way to make these rolls sweeter or less sweet?
Absolutely! Adjust the brown sugar in the pumpkin filling or sprinkle more granulated sugar on top to suit your preference. You can also add a drizzle of honey or maple syrup after baking for extra sweetness.
Final Thoughts
Whether you’re looking for a quick festive treat or a fun way to share the flavors of fall, this Mini Pumpkin Pie Crescent Rolls Recipe delivers pure comfort in every bite. It’s simple to make but impressive to serve, perfect for cozy evenings, holiday parties, or anytime you want to bring a little pumpkin pie magic to your table. Give it a try and watch these delightful rolls disappear in no time!
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Mini Pumpkin Pie Crescent Rolls Recipe
- Total Time: 20 minutes
- Yield: 8 mini crescent rolls 1x
Description
These Mini Pumpkin Pie Crescent Rolls are a delightful fall treat combining flaky crescent roll dough with a spiced pumpkin filling. Perfect for a quick and festive dessert, they bake up golden and tender, topped with a sweet sugar sprinkle and optionally served with whipped cream or vanilla ice cream for extra indulgence.
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 prepare for baking.
- Make Pumpkin Filling: In a small bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until smooth and well incorporated.
- Prepare Dough: Unroll the refrigerated crescent roll dough and separate it into eight triangles along the perforated lines.
- Add Filling: Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each triangle. Spread the filling gently, keeping the edges clean for sealing.
- Roll Crescents: Roll each triangle from the wide end to the narrow tip to form crescent shapes. Place the rolls on the prepared baking sheet with the seam side down to prevent unrolling during baking.
- Egg Wash and Sugar: Brush the tops of each crescent roll with the beaten egg to help them brown beautifully. Then sprinkle the tops lightly with granulated sugar for extra sweetness and crunch.
- Bake: Bake in the preheated oven for 10–12 minutes or until the crescent rolls turn golden brown and are fully cooked through.
- Cool and Serve: Let the rolls cool slightly on the baking sheet. If desired, dust with powdered sugar. Serve warm with whipped cream or vanilla ice cream to enhance the dessert experience.
Notes
- Use pumpkin puree, not pumpkin pie filling, for better control of sweetness and texture.
- Ensure edges of dough are clean and sealed properly to prevent filling leakage while baking.
- The egg wash gives a shiny golden finish, but it can be skipped for a lighter color.
- These can be served as a quick dessert or festive snack during the fall season.
- Store leftovers in an airtight container at room temperature for up to two days; reheat gently before serving.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
