Mini Pumpkin Pie Crescent Rolls Recipe
These Mini Pumpkin Pie Crescent Rolls are a delightful fall treat combining flaky puff pastry with a spiced pumpkin pie filling. Perfect for breakfast, dessert, or a cozy snack, they bake to golden perfection and offer a deliciously warm, seasonal flavor in a convenient crescent shape.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini pumpkin pie crescent rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Puff Pastry
- 1 17oz. package (2 sheets) store-bought puff pastry, thawed
Pumpkin Pie Filling
- 1 ¼ cups pumpkin puree (drained of excess moisture by placing on paper towels and pressing)
- ¼ cup light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 egg yolks
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Pumpkin Pie Filling: In a medium bowl, combine the drained pumpkin puree, granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, and egg yolks. Stir well until the mixture is evenly blended and smooth.
- Roll Out Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheets. Using a rolling pin, gently roll each sheet slightly to flatten them and ensure an even thickness.
- Spread Filling: Evenly spread half of the pumpkin filling on each puff pastry sheet, covering the surface close to the edges but leaving a small border.
- Cut Triangles: Starting from the wider side of each sheet, use a pizza cutter or sharp knife to cut the pastry into long triangles approximately 2 ¾ to 3 inches wide and 9 to 10 inches tall.
- Shape Crescents: Carefully roll each triangular piece from the wide end toward the pointed tip to form crescent rolls. Place them on the prepared baking sheets, leaving about 2 ½ inches of space between each to allow for expansion during baking.
- Bake: Bake the crescent rolls in the preheated oven for 15 minutes or until they turn golden brown and puffed.
- Serve: Remove from oven and let cool slightly. Serve warm, optionally dusted with powdered sugar for added sweetness and presentation.
Notes
- Ensure excess moisture is removed from the pumpkin puree to prevent soggy pastry.
- Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
- For added flavor, you can sprinkle a little powdered sugar on top before serving.
- These can be made ahead and reheated gently in the oven before serving.
- Substitute pumpkin pie spice for the individual spices if preferred.
