Mini Pumpkin Pie Crescent Rolls Recipe
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.
- 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
