Mini Pumpkin Pie Crescent Rolls Recipe

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Welcome the Flavors of Mini Pumpkin Pie Crescent Rolls Recipe

There’s something utterly magical about pumpkin in fall, and these Mini Pumpkin Pie Crescent Rolls capture that cozy flavor in a bubbly, flaky little package. I love how the warm spices mingle with the golden crisp pastry—these bites bring the familiar joy of pumpkin pie but with a delightful twist that’s perfect for busy weeknights or festive brunches.

You’ll enjoy sharing these charming crescents with your family or friends, and I promise they’ll disappear faster than you can say, “Pass the whipped cream!” Because they’re quick to prep and bake, they’re a fantastic way to bring fall’s fragrant spices to your table without fuss.

Market Basket & Pantry Picks

When choosing ingredients for this Mini Pumpkin Pie Crescent Rolls Recipe, freshness and quality make all the difference. Start with good pumpkin puree—not too watery—to get that perfect creamy filling. Store-bought puff pastry keeps things simple but feel free to swap with crescent roll dough if that’s what you have on hand.

• Pumpkin Puree: Drained well to prevent sogginess—press between layers of paper towels before using.
• Brown & Granulated Sugar: Use light brown sugar for its natural molasses flavor and balance it with granulated sugar.
• Spices: Cinnamon shines here, but the ginger, nutmeg, and allspice create an irresistible aroma.
• Egg Yolks: These bind and give a lovely sheen to the filling.
• Vanilla Extract: A splash to round out the scents and add warmth.
• Puff Pastry Sheets: The star for that golden, flaky crust—thawed and ready to roll.

Cook Mini Pumpkin Pie Crescent Rolls Recipe Step by Step

Ready to bake these festive bites? The process is delightfully simple, and you’ll be rewarded with bubbly, golden croissants filled with fragrant pumpkin pie flavor. Let me guide you through each step to make your kitchen aroma irresistible!

1. Preheat and Prep: Set your oven to 375°F and line your baking sheets with parchment paper. This sets the stage for perfectly baked crescents with no sticking.
2. Mix the Filling: In a bowl, stir together the pumpkin puree (pressed dry), granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla, and egg yolks until smooth and evenly blended.
3. Roll Out Pastry: Lightly flour your surface and unfold one sheet of puff pastry. Roll it slightly with a pin to smooth it out, then spread half of your pumpkin filling evenly over the sheet.
4. Cut Triangles: Using a sharp knife or pizza cutter, slice the filled sheet into long triangles approximately 2¾ to 3 inches wide at the base and about 9–10 inches tall.
5. Form Crescents: Starting at the wide end, gently roll each triangle toward the tip into a crescent shape. Arrange them spaced 2½ inches apart on your prepared baking sheet to allow room for puffing.
6. Bake Until Golden: Pop the tray into the oven and bake for 15 minutes or until the pastries are golden brown and smell heavenly.
7. Serve Warm: These tastes best fresh from the oven, maybe dusted with a light sprinkle of powdered sugar for an extra touch of charm.

Serving the Dish with Flair

Sharing these Mini Pumpkin Pie Crescent Rolls is a joyful experience, whether you’re gathering around for breakfast, a cozy snack, or a holiday dessert table. Their small size makes them perfect bite-sized treats, and they pair beautifully with a hot cup of coffee or spiced cider. Don’t be shy about adding a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Fun Variations with Mini Pumpkin Pie Crescent Rolls Recipe

• Add chopped toasted pecans or walnuts to the filling for a lovely crunch.
• Mix a bit of cream cheese into the pumpkin filling for a tangy richness.
• Drizzle melted caramel or chocolate over the baked rolls for an extra indulgent twist.
• Swap the pumpkin spices for chai seasoning or pumpkin pie spice blends for a different aromatic experience.
• For a savory surprise, sprinkle shredded cheddar cheese before rolling up the crescent.
• Top with a glaze made from powdered sugar and orange zest for a bright finish.

Make-Ahead & Storage Tips

• Refrigerate: Store baked rolls in an airtight container for up to 3 days; gently warm in a toaster oven before serving.
• Freeze: Freeze unbaked rolled crescents on a sheet pan, then transfer to a sealed bag. Bake straight from frozen, adding a few extra minutes.
• Reheat: Pop rolls in a 325°F oven for 5–7 minutes to revive crispness without drying them out.
• Prepare Filling Ahead: Pumpkin mixture can be made up to 2 days in advance and stored in the fridge.

Mini Pumpkin Pie Crescent Rolls Recipe FAQs

• Can I use canned pumpkin pie filling instead of pumpkin puree?
  It’s best to stick with plain pumpkin puree for this recipe. Canned pumpkin pie filling usually contains added sugars and spices that can throw off the balance of flavors and texture.
• What if I don’t have puff pastry?
  Refrigerated crescent dough can be a quick substitute, though the texture will be softer and less flaky.
• How do I prevent the filling from making the pastry soggy?
  Pressing the pumpkin puree between paper towels before mixing removes excess moisture. Spacing the crescents apart on the baking sheet also helps them bake evenly.
• Can I make these dairy-free?
  Yes! Just check that your puff pastry is dairy-free and substitute the egg yolks with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) if you prefer.
• How should I store leftover crescent rolls?
  Keep cooled leftovers in an airtight container in the fridge for up to three days and reheat to enjoy that fresh-baked charm all over again.

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