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
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 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
