Mini Pumpkin Pie Crescent Rolls

Name: Pumpkin Crescent
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Dessert
Ingredients: 1 can (8 oz) refrigerated crescent roll dough.; 1/2 cup (120g) canned pumpkin puree.; 2 tbsp (30g) brown sugar.; 1 tsp ground cinnamon.; 1/4 tsp ground nutmeg.; 1/4 tsp ground ginger.; 1/4 tsp vanilla extract.; 1/4 cup (30g) powdered sugar, for dusting.

Featured in Irresistible Sweet Treats.

These Mini Pumpkin Pie Crescent Rolls are a simple and delicious fall treat. Made with soft crescent roll dough, they are filled with a spiced pumpkin mixture that’s perfectly sweetened with brown sugar, cinnamon, nutmeg, and a hint of vanilla. Baked until golden, they make a warm and comforting snack or dessert. Perfect for fall gatherings, these rolls are quick to prepare and can be dusted with powdered sugar for an added touch of sweetness. Serve them at your next party or enjoy them as a cozy autumn snack.

By Clare Greco

Updated on Mon, 20 Jan 2025 16:06:19 GMT

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These Mini Pumpkin Pie Crescent Rolls are the perfect treat for fall. Warm, spiced pumpkin filling wrapped in buttery crescent dough and baked to golden perfection—what’s not to love? These bite-sized pumpkin pies are quick to make, and their delightful flavors will fill your kitchen with cozy fall aromas.

INGREDIENTS

Crescent roll dough: 1 can (8 oz), refrigerated, used to form the outer layers of the rolls
Pumpkin puree: 1/2 cup (120g), canned, the base of the filling for the rich, spiced pumpkin flavor
Brown sugar: 2 tbsp (30g), for sweetness and depth of flavor
Cinnamon: 1 tsp, ground, to add a warm, fall flavor to the filling
Nutmeg: 1/4 tsp, ground, a warm spice that complements the pumpkin flavor
Ginger: 1/4 tsp, ground, for a slight kick of spice
Vanilla extract: 1/4 tsp, to enhance the overall flavor
Powdered sugar: 1/4 cup (30g), for dusting the rolls after baking

INSTRUCTIONS

Step 1:: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2:: In a small bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until smooth.
Step 3:: Unroll the crescent roll dough and separate it into triangles.
Step 4:: Place a spoonful of the pumpkin mixture on the wide end of each dough triangle. Gently roll them up starting from the wide end.
Step 5:: Arrange the rolls on the baking sheet and bake for 10-12 minutes, or until golden brown.
Step 6:: Once baked, dust the rolls with powdered sugar for a sweet finishing touch.
Step 7:: Serve warm and enjoy these delicious, fall-inspired treats!

Serving and Storage Tips

These mini pumpkin pies are best served warm, straight from the oven.
Store any leftovers in an airtight container at room temperature for up to 2 days.
For a festive touch, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Helpful Notes

If you prefer a more flaky dough, you can use puff pastry instead of crescent roll dough for a different texture.
Feel free to adjust the spices to your taste by adding more cinnamon or nutmeg.

Tips from Well-Known Chefs

Ensure your pumpkin puree is well-drained to avoid any excess moisture in the filling.
For an extra touch, brush the dough with melted butter before baking for a golden, crispy exterior.

Pumpkin Crescent

Mini pumpkin pies wrapped in crescent roll dough, perfect for fall gatherings or a cozy snack.

Prep Time

10 Minutes

Cook Time

12 Minutes

Total Time

22 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Easy

Cuisine: Dessert

Yield: 8 Servings (8 rolls)

Dietary: Vegetarian

Ingredients

01 1 can (8 oz) refrigerated crescent roll dough.

02 1/2 cup (120g) canned pumpkin puree.

03 2 tbsp (30g) brown sugar.

04 1 tsp ground cinnamon.

05 1/4 tsp ground nutmeg.

06 1/4 tsp ground ginger.

07 1/4 tsp vanilla extract.

08 1/4 cup (30g) powdered sugar, for dusting.

Instructions

Step 01

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 02

In a small bowl, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla. Stir until smooth.

Step 03

Unroll the crescent roll dough and separate into triangles.

Step 04

Place a spoonful of the pumpkin mixture on the wide end of each dough triangle. Gently roll them up, starting from the wide end.

Step 05

Arrange the rolls on the baking sheet and bake for 10-12 minutes, or until golden brown.

Step 06

Once baked, dust the rolls with powdered sugar for a sweet touch.

Step 07

Enjoy warm as a delightful fall treat!.

Notes

Perfect for fall gatherings, these mini pumpkin pies are easy to make and full of flavor! Serve them as a sweet, comforting snack or dessert for your guests.