Go Back
- 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! 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. 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. 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. 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. 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 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. {{image_4}} 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! 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! 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! 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 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. 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. 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. 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. 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!

Mini Pumpkin Pie Crescent Rolls

Indulge in the holiday spirit with these Mini Pumpkin Pie Crescent Rolls! Made with flaky crescent dough and a creamy pumpkin filling, they're the perfect bite-sized treat for any gathering. Easy to prepare and ready in just 30 minutes, these delicious rolls are sure to impress your guests. Click through to discover the full recipe and presentation tips that will elevate your festive table!
Print Recipe Pin Recipe

Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup canned pumpkin puree

1/3 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon pure vanilla extract

1 egg, beaten (for egg wash)

1/4 cup granulated sugar (for topping)

Whipped cream (optional, for serving)

Instructions
 

Begin by preheating your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Using a whisk or a spatula, stir the mixture thoroughly until it is well blended and smooth. This will be your luscious filling.

      On a clean work surface, unroll the crescent roll dough. Carefully separate it into individual triangular pieces along the perforated lines.

        Take approximately 1 tablespoon of the pumpkin filling and spoon it onto the wide end of each crescent triangle, making sure not to overfill to avoid leakage.

          Starting from the wide edge, gently roll the dough toward the pointy end, encasing the pumpkin filling securely within. Place the finished rolled crescents on your prepared baking sheet, ensuring they are spaced well apart.

            Using a pastry brush, lightly coat the tops of each rolled crescent with the beaten egg. This will give them a beautiful golden hue as they bake.

              In a small bowl, combine the granulated sugar with a dash of pumpkin pie spice; this will create a flavorful topping. Evenly sprinkle this mixture over the egg-washed tops of the crescent rolls.

                Bake in the preheated oven for approximately 12-15 minutes, or until they are puffed and a rich golden brown. Keep an eye on them to prevent over-baking.

                  Once baked, remove the crescent rolls from the oven and allow them to cool for a few minutes on the baking sheet before serving.

                    For an added indulgence, serve these delightful treats warm with a dollop of whipped cream alongside for dipping.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 rolls

                        - Presentation Tips: Arrange the mini rolls on a decorative plate, dust lightly with powdered sugar for an elegant touch, and garnish with a few cinnamon sticks or small pumpkins for a festive look.