Introduction

These Mini Pumpkin Pie Crescent Rolls are a delightful twist on classic pumpkin pie, wrapped in flaky puff pastry for a perfect handheld treat. They bake up golden and flaky, with a warm, spiced pumpkin filling that’s irresistible for fall or any time you crave a cozy dessert.

Several small crescent-shaped pastries are shown, each with multiple layers. The outer layer is pale yellow and smooth, with a doughy texture, while the inner layers are a rich orange-brown color with a slightly sticky, glossy look, likely from a filling or spread. The pastries are arranged singly on a plain white plate, placed on a white marbled surface. The contrast between the light dough and darker filling layers is clear, and the close-up view shows the fine details of the rolling and layering process. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (17 oz., 2 sheets) store-bought puff pastry, thawed
1¼ cup pumpkin puree (reduce moisture by wrapping in paper towels and pressing)
¼ cup light brown sugar
3 tablespoons granulated sugar
1 teaspoon vanilla
1½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1/8 teaspoon allspice
2 egg yolks

Instructions

Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper.
Step 2: In a bowl, mix the pumpkin puree (after removing excess moisture), granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, allspice, and egg yolks until well combined.
Step 3: On a lightly floured surface, unfold the puff pastry sheets. Roll them out slightly with a rolling pin to smooth the surface.
Step 4: Evenly spread half of the pumpkin filling onto each puff pastry sheet.
Step 5: Using a pizza cutter or sharp knife, cut each sheet into long triangles approximately 2¾ to 3 inches wide and 9 to 10 inches tall, starting from the wider side.
Step 6: Roll each triangle gently from the wide end to form crescent rolls, and place them on the prepared baking sheets about 2½ inches apart.
Step 7: Bake for 15 minutes or until the pastry is golden brown. Serve warm, dusted with powdered sugar if desired.

Tips & Variations

Reduce pumpkin puree moisture by pressing it between paper towels to prevent soggy pastry.
Add chopped pecans or walnuts to the filling for extra crunch and flavor.
For a richer flavor, brush the rolls with a lightly sweetened egg wash before baking.
Serve with a drizzle of maple glaze or a dollop of whipped cream for extra indulgence.

Storage

Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven for a few minutes to restore crispness before serving. These are best enjoyed fresh but can also be frozen unbaked; bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

The image shows a pile of small crescent rolls on a white plate, each roll made of multiple layers of pale, soft dough tightly wrapped with bright orange-red filling visible between the layers. The dough layers are thick and smooth with a slight golden tint, while the filling is rich and textured, peeking through in thin stripes around the rolls. The rolls have a slightly shiny surface and some parts are dusted with fine white powder, likely sugar or flour. The background is a simple white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works well. Just be sure to drain any excess moisture by wrapping it in paper towels and pressing gently to avoid soggy pastry.

Can I make these rolls ahead of time?

Absolutely! Assemble the crescent rolls and refrigerate them on the baking sheet covered loosely with plastic wrap for up to 24 hours before baking. Alternatively, freeze unbaked rolls and bake directly from frozen when ready.

Mini Pumpkin Pie Crescent Rolls Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

Delightful Mini Pumpkin Pie Crescent Rolls combining flaky puff pastry with a spiced pumpkin filling, perfect for a festive treat or cozy dessert. These bite-sized pastries offer the comforting flavors of pumpkin pie wrapped in golden, crispy crescent rolls.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12–16 mini crescent rolls 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Puff Pastry

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

Pumpkin Pie Filling

1 ¼ cup pumpkin puree (pressed to remove excess moisture using paper towels)
¼ cup light brown sugar
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
¼ teaspoon ginger powder
¼ teaspoon nutmeg
1/8 teaspoon allspice
2 egg yolks

Instructions

Preheat Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to prevent sticking.
Prepare Pumpkin Filling: In a mixing bowl, combine the pressed pumpkin puree, granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir until all ingredients are blended evenly to create the pumpkin pie filling.
Prepare Puff Pastry Sheets: Unfold the thawed puff pastry sheets onto a lightly floured surface. Gently roll each sheet out slightly with a rolling pin to make them evenly flat.
Spread Filling: Evenly spread half of the pumpkin filling on each puff pastry sheet, covering the surface but leaving a small border around the edges.
Cut Triangles: Using a pizza cutter or sharp knife, cut each sheet into long triangles approximately 2 ¾ to 3 inches wide at the base and 9 to 10 inches tall.
Roll Crescents: Starting at the wide base, gently roll each triangle up towards the pointed tip to form crescent shapes. Be careful not to squeeze out the filling as you roll.
Arrange Crescents: Place the rolled crescent rolls on the prepared baking sheets, spacing them about 2 ½ inches apart to allow for expansion during baking.
Bake: Bake in the preheated oven for 15 minutes or until the crescent rolls are beautifully golden brown and puffed.
Serve: Serve the mini pumpkin pie crescent rolls warm. Optionally, dust with powdered sugar for an extra touch of sweetness before serving.

Notes

Pressing the pumpkin puree with paper towels helps remove excess moisture to prevent soggy pastry.
If puff pastry sheets are too soft to cut, chilling them briefly will firm them up for easier handling.
These can be prepared ahead and baked fresh when ready to serve.
For a vegan version, substitute egg yolks with a flax egg and use dairy-free puff pastry.
Leftovers can be stored in an airtight container for up to 2 days and reheated gently in the oven.

Keywords: pumpkin pie, crescent rolls, puff pastry, fall dessert, mini pies, pumpkin dessert, spiced pumpkin