Mini Pumpkin Pie Crescent Rolls Recipe

Introduction

These Mini Pumpkin Pie Crescent Rolls are a delightful twist on classic pumpkin pie, wrapped in flaky puff pastry for an easy, bite-sized treat. Perfect for fall gatherings or a cozy dessert, they combine warm spices with a tender, buttery crust.

Ingredients

• 1 17oz. package (2 sheets) store-bought puff pastry, thawed
• 1 ¼ cup pumpkin puree (pressed between paper towels to remove excess moisture)
• ¼ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 ½ teaspoons cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• 2 egg yolks

Instructions

1. Step 1: Preheat your oven to 375°F. Line baking sheets with parchment paper and set them aside.
2. Step 2: In a bowl, combine the pressed pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla, and egg yolks. Stir until the mixture is evenly blended.
3. Step 3: Unfold the thawed puff pastry sheets on a lightly floured surface. Roll out each sheet slightly with a rolling pin to smooth it out, then spread half of the pumpkin filling evenly over each sheet.
4. Step 4: Using a pizza cutter or sharp knife, cut each sheet into long triangles about 2 ¾ to 3 inches wide at the base and 9 to 10 inches tall.
5. Step 5: Starting at the wider end, gently roll each triangle up into a crescent shape. Place them on the prepared baking sheets, spacing them about 2 ½ inches apart.
6. Step 6: Bake the crescent rolls for 15 minutes or until they are golden brown. Serve warm, and optionally dust with powdered sugar for a sweet finish.

Tips & Variations

• Pressing the pumpkin puree between paper towels helps prevent soggy pastry by removing excess moisture.
• For extra flavor, try adding a pinch of cloves or cardamom to the pumpkin filling.
• If you like a richer glaze, lightly brush the crescents with a beaten egg before baking for a shiny finish.
• Serve with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.

Storage

Store any leftover crescent rolls in an airtight container at room temperature for up to 2 days. Reheat them gently in a 350°F oven for about 5 minutes to refresh the pastry’s flakiness. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you will need to cook and puree the pumpkin first. Make sure to remove excess moisture by pressing it with paper towels to prevent soggy pastry.

Can these be made ahead of time?

You can assemble the rolls and refrigerate them for a few hours before baking. Just let them come to room temperature before placing them in the oven for even baking.