These Mini Pumpkin Pie Crescent Rolls combine the flaky texture of crescent dough with a sweet, spiced pumpkin filling to create delectable bite-sized treats. Perfect for fall gatherings, holiday celebrations, or when you need a quick dessert that still feels special and seasonal.
Why You'll Love This Recipe
These mini pumpkin treats are incredibly easy to make but deliver impressive flavor. The combination of store-bought crescent rolls and a simple homemade pumpkin filling means you can have a delicious autumn dessert in under 30 minutes. They're versatile enough for breakfast, brunch, or dessert, and the warm fall spices will fill your home with an irresistible aroma. Each bite offers the perfect balance of flaky pastry and creamy pumpkin filling—making them impossible to resist!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Refrigerated crescent roll dough serves as the perfect shortcut for creating flaky, buttery pastry without the fuss of making dough from scratch. It puffs up beautifully in the oven and provides the ideal vessel for the pumpkin filling.
Pumpkin puree is the star of this recipe, providing that quintessential fall flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling, as we'll be adding our own sweeteners and spices for better control over the flavor.
Brown sugar adds a rich, molasses-like sweetness that perfectly complements the pumpkin. The slight caramel notes enhance the warm autumnal flavor profile of these treats.
Pumpkin pie spice is the secret to that classic fall flavor. This blend typically includes cinnamon, nutmeg, ginger, and cloves—all the warm spices that make pumpkin desserts so comforting and nostalgic.
Vanilla extract adds depth and rounds out the pumpkin and spice flavors with its subtle sweetness. Even this small amount makes a noticeable difference in the overall flavor profile.
Egg serves as a wash for the exterior of the rolls, giving them a beautiful golden-brown shine when baked. This step helps achieve that professional bakery look.
Granulated sugar sprinkled on top adds a sweet, slightly crispy exterior that contrasts beautifully with the soft filling inside. It also creates an appealing sparkle on the finished rolls.
Directions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Unroll the crescent roll dough and separate it into triangles along the perforated lines.
- Place about 1 tablespoon of the pumpkin filling at the wide end of each triangle. Gently spread it slightly, leaving the edges clean to prevent filling from leaking out.
- Roll each triangle from the wide end to the narrow tip to form crescent rolls. Place the rolls on the prepared baking sheet, seam-side down to keep them sealed.
- Brush the tops of the rolls with the beaten egg to give them a golden finish. Sprinkle lightly with granulated sugar for a sweet, crispy exterior.
- Bake for 10-12 minutes, or until the crescent rolls are golden brown and fully cooked.
- Allow the rolls to cool slightly, then dust with powdered sugar if desired. Serve warm with whipped cream or vanilla ice cream for an extra special treat.
Servings and Timing
This recipe makes 8 mini pumpkin pie crescent rolls. Preparation takes approximately 10 minutes, and baking time is 10-12 minutes, for a total time of about 22 minutes. Each roll contains approximately 160 calories, making them a reasonably portioned sweet treat.
Variations
Cream Cheese Pumpkin Rolls: Mix 2 ounces of softened cream cheese with the pumpkin filling for a more decadent, cheesecake-like flavor.
Chocolate Drizzle: After baking and cooling slightly, drizzle melted chocolate over the tops for a chocolate-pumpkin combination.
Pecan Crunch: Add finely chopped pecans to the filling or sprinkle them on top before baking for a nutty crunch.
Apple-Pumpkin Fusion: Dice a small apple finely and mix it with the pumpkin filling for added texture and a complementary fall flavor.
Maple Glaze: Skip the granulated sugar topping and instead drizzle with a simple maple glaze (powdered sugar mixed with maple syrup) after baking.
Savory Version: Reduce the sugar and add a pinch of salt, sage, and thyme to the pumpkin filling for a savory appetizer option.
Storage/Reheating
These Mini Pumpkin Pie Crescent Rolls are best enjoyed fresh from the oven when they're still warm and at their flakiest. However, if you have leftovers:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated in an airtight container for up to 5 days. The texture may soften slightly but they'll still be delicious.
Freezer: These rolls freeze surprisingly well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. They'll keep for up to 2 months.
Reheating: For the best texture when reheating, place refrigerated or room temperature rolls in a 350°F oven for 3-5 minutes until warmed through. For frozen rolls, add a few extra minutes to the reheating time. Avoid using the microwave if possible, as it tends to make the crescent rolls soggy rather than crisp.
FAQs
Can I make these Mini Pumpkin Pie Crescent Rolls ahead of time?
Yes, you can prepare these up to the point of baking, then refrigerate them (covered) for up to 24 hours before baking. You may need to add 1-2 minutes to the baking time if cooking from refrigerated. You can also freeze the unbaked rolls and bake from frozen, adding about 5 minutes to the cooking time.
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works wonderfully in this recipe. Just make sure it's well-drained so it's not too watery, which could make your crescent rolls soggy.
What can I substitute for pumpkin pie spice?
If you don't have pumpkin pie spice, make your own by combining ½ teaspoon cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon nutmeg, and a pinch each of cloves and allspice.
Why did my filling leak out during baking?
This typically happens if too much filling is used or if it's spread too close to the edges. Be sure to leave a clean border around the edges and don't overfill the crescents. Also, ensure the seam side is placed down on the baking sheet.
Can I use puff pastry instead of crescent roll dough?
Yes, puff pastry makes an excellent substitute. Cut the puff pastry into triangles similar to the crescent roll shape, and follow the same filling and rolling instructions. The baking time may vary slightly, so keep an eye on them.
Are these suitable for vegetarians?
Most commercial crescent roll doughs are vegetarian but not vegan (they often contain butter or other dairy). Check the packaging to be sure if serving to vegetarians or those with dietary restrictions.
How can I make these less sweet?
Simply reduce the brown sugar to 1 tablespoon in the filling and skip the granulated sugar topping. You'll still get plenty of pumpkin pie flavor without as much sweetness.
What's the best way to serve these at a party?
For parties, these are best served slightly warm. You can bake them just before guests arrive or reheat them briefly. Arrange on a platter with a small bowl of whipped cream or a drizzle of caramel sauce for an elegant presentation.
Can I double the recipe?
Yes, this recipe doubles easily. Simply double all ingredients and prepare as directed. You may need to bake in batches depending on your oven and baking sheet size.
Why are my crescent rolls not flaky?
The most common reason is overhandling the dough. Try to work quickly and handle the dough as little as possible. Also, make sure your oven is fully preheated before baking, as the initial blast of heat helps create the flaky layers.
Conclusion
Mini Pumpkin Pie Crescent Rolls offer the perfect balance of convenience and indulgence. In just about 20 minutes, you can transform simple ingredients into a warm, aromatic treat that captures the essence of fall. Their versatility makes them suitable for breakfast, dessert, or an afternoon snack alongside coffee or tea.
What makes these rolls special is how they deliver the classic pumpkin pie experience in a fun, handheld format. The contrast between the flaky, buttery crescent dough and the creamy, spiced pumpkin filling creates a delightful textural experience in every bite.
Whether you're looking for a quick Thanksgiving breakfast idea, a fall-themed treat for lunch boxes, or a simple dessert that doesn't require hours in the kitchen, these Mini Pumpkin Pie Crescent Rolls rise to the occasion. They're sure to become a seasonal favorite that family and friends will request year after year.
Mini Pumpkin Pie Crescent Rolls
- Total Time: 22 minutes
- Yield: 8 mini rolls
- Diet: Vegetarian
Description
Flaky crescent rolls filled with a sweet and spiced pumpkin pie filling—these mini treats are perfect for fall gatherings and a quick dessert fix.
Ingredients
- 1 (8 oz) can refrigerated crescent roll dough
- ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for sprinkling)
- Optional: Powdered sugar (for dusting), Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Unroll the crescent roll dough and separate it into triangles along the perforated lines.
- Place about 1 tablespoon of the pumpkin filling at the wide end of each triangle. Gently spread it slightly, leaving the edges clean.
- Roll each triangle from the wide end to the narrow tip to form crescent rolls. Place the rolls on the prepared baking sheet, seam-side down.
- Brush the tops of the rolls with the beaten egg to give them a golden finish. Sprinkle lightly with granulated sugar.
- Bake for 10-12 minutes, or until the crescent rolls are golden brown and fully cooked.
- Allow the rolls to cool slightly, then dust with powdered sugar if desired. Serve warm with whipped cream or vanilla ice cream.
Notes
- Ensure not to overfill the crescent rolls to prevent spillage while baking.
- For a crispier texture, bake for an additional 1-2 minutes if needed.
- These crescent rolls are best served warm but can be stored in an airtight container for a day or two.
- You can customize the filling by adding chopped nuts for an extra crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini roll
- Calories: 160 kcal
- Sugar: 7 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
