Get ready to impress your friends with a delicious treat that screams fall! Mini Pumpkin Pie Crescent Rolls are simple to make, using just a few ingredients like canned pumpkin and crescent roll dough. In this post, I’ll guide you through easy steps to create these delightful bites. Whether for Halloween or Thanksgiving, you’ll want to add this recipe to your list of favorites. Let’s dive into the tasty details!
Ingredients
List of Ingredients
– Canned pumpkin puree
– Refrigerated crescent roll dough
– Brown sugar
– Pumpkin pie spice
– Vanilla extract
– Egg wash
– Granulated sugar for topping
For this recipe, I use canned pumpkin puree. It’s smooth and rich, making it perfect for our filling. The refrigerated crescent roll dough is so easy to work with. It saves time and adds a flaky texture. Brown sugar gives a nice sweetness, while pumpkin pie spice adds warmth. Vanilla extract enhances all the flavors.
You will also need an egg wash. This helps the rolls get that nice golden color when baked. Lastly, a sprinkle of granulated sugar on top adds a sweet crunch.
Gather these ingredients before you start. Having everything ready makes the process smooth and fun. If you want to see the full recipe, look for the section with all the steps. Enjoy your cooking!
Step-by-Step Instructions
Prepping the Oven and Baking Sheet
1. Preheat your oven to 375°F (190°C). This helps the rolls bake evenly.
2. Line a baking sheet with parchment paper. This keeps the rolls from sticking.
Making the Pumpkin Filling
1. In a medium bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
2. Mix well until the filling is smooth. This filling will be creamy and sweet.
Assembling the Crescent Rolls
1. Unroll the crescent roll dough on a clean surface. Make sure to keep it flat.
2. Carefully separate the dough into triangles. Each triangle will hold the filling.
3. Spoon about 1 tablespoon of pumpkin filling onto the wide end of each triangle. Don’t overfill, or it may spill out.
4. Starting from the wide edge, roll the dough towards the pointy end. Make sure the filling is inside.
5. Place the rolled crescents on the baking sheet, leaving space between them. They will puff up as they bake.
Tips & Tricks
Achieving the Perfect Golden Brown Color
To get that perfect golden brown color on your mini pumpkin pie crescent rolls, an egg wash is key. The beaten egg gives the rolls a nice shine and color as they bake. Just brush the egg on top before baking.
Also, keep a close eye on the baking time. These rolls usually take 12 to 15 minutes. If you leave them in too long, they can burn. Check them around the 12-minute mark for that beautiful golden hue.
Avoiding Overfilling
Filling is fun, but too much can cause a mess. I recommend using about 1 tablespoon of filling per crescent roll. This amount keeps the filling inside while baking. If you add more, the filling may leak out during baking, and nobody wants that!
Serving Suggestions
Serving your mini pumpkin pie crescent rolls with whipped cream adds a lovely touch. A dollop on the side makes them feel extra special.
For presentation, arrange the rolls on a pretty plate. Dust them lightly with powdered sugar for a sweet look. You can also add a few cinnamon sticks or small pumpkins around them. This makes your dessert feel festive and inviting!
For the full recipe, check the provided link.
Variations
Alternative Fillings
You can make these mini pumpkin pie crescent rolls even better. Try adding cream cheese to the filling. This makes the rolls creamy and rich. Just mix 4 oz of softened cream cheese with the pumpkin filling. It adds a smooth texture that you will love.
Another fun option is to add chocolate chips. Simply mix in 1/2 cup of semi-sweet chocolate chips with the pumpkin filling. This gives a sweet twist that kids adore. You get the warm pumpkin flavor with a hint of chocolate. It’s a delightful surprise!
Gluten-Free Options
If you need a gluten-free treat, don’t worry! You can use gluten-free crescent roll dough. Many brands offer this option. Just check the package for instructions. The taste stays delicious, and the texture remains fluffy. You won’t miss out on the fun flavors!
Flavor Enhancements
Want to spice things up? You can add more spices to the filling. Try mixing in a pinch of cinnamon or nutmeg. These spices boost the warmth and richness of the pumpkin. You can also use ginger or allspice for a unique twist. Experiment with flavor to find your favorite mix!
For the full recipe, check out the Mini Pumpkin Pie Crescent Rolls section. Enjoy making these delightful treats!
Storage Info
Storing Leftovers
To store your mini pumpkin pie crescent rolls, place them in an airtight container. This keeps them fresh and tasty. You can put them in the fridge for up to three days. If you want to enjoy them later, let them cool first. This step helps avoid sogginess. Wrap them tightly with plastic wrap for extra protection from air.
Freezing Instructions
Freezing these treats is easy! First, let them cool completely. Then, place the rolls in a single layer on a baking sheet. Freeze them for about two hours until they are firm. Once frozen, transfer them to a freezer bag. Be sure to remove as much air as possible. You can keep them in the freezer for up to three months.
Reheating Tips
When you want to enjoy your crescent rolls again, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. This keeps them moist. Heat for about 10-15 minutes, or until warm. You can also use a microwave if you are in a hurry. Just heat them for 15-30 seconds. However, the oven method gives the best results.
FAQs
Can I make these ahead of time?
Yes, you can prepare mini pumpkin pie crescent rolls ahead of time. Make the filling and fill the rolls. Then, cover them and store in the fridge for up to 24 hours before baking. This saves time and lets the flavors blend. Just remember to let them sit at room temperature for about 15 minutes before baking. This helps them bake evenly and puff up nicely.
What can I use instead of canned pumpkin?
If you can’t find canned pumpkin, try using butternut squash puree. It has a similar taste and texture. You can also use sweet potato puree for a fun twist. Just make sure it is smooth and free of lumps for the best filling. Both options will keep the flavor rich and delicious.
How long do these keep once baked?
Once baked, mini pumpkin pie crescent rolls stay fresh for about 2 days at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, put them in the fridge for up to a week. Reheat them in the oven or microwave before serving to enjoy their warm, gooey filling again.
This blog post covered delicious mini pumpkin pie crescent rolls. We explored the simple ingredients, step-by-step instructions, and helpful tips. You learned how to make a tasty filling and assemble the rolls perfectly. Remember to use an egg wash for color and enjoy them warm. You can also try different fillings or gluten-free dough. Store any leftovers well or freeze them for later. With these tips, baking can be fun and easy. Enjoy these treats with friends and family!
