Easy Mini Pumpkin Pie Crescent Rolls are the perfect combination of flaky, buttery crescent rolls and creamy, spiced pumpkin filling. These mini pies are simple to make and packed with all the cozy, autumn flavors of pumpkin pie in a bite-sized form.
The pumpkin mixture is spiced with cinnamon, nutmeg, and a touch of vanilla, then wrapped in crescent roll dough and baked to golden perfection. These mini treats are perfect for a fall snack, a Thanksgiving appetizer, or a sweet addition to any fall gathering. Whether you’re serving them at a family dinner or taking them to a potluck, these pumpkin pie crescent rolls will quickly become a crowd favorite!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowl
- Spoon or cookie scoop
- Oven mitts
Ingredients Overview
These mini pumpkin pie crescent rolls are made with a simple filling of canned pumpkin, sugar, and warm spices like cinnamon and nutmeg. The crescent roll dough provides a buttery, flaky crust, while a sprinkle of cinnamon sugar on top adds a sweet, crispy finish.
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. - Prepare the Pumpkin Filling
In a small mixing bowl, combine the canned pumpkin, sugar, cinnamon, nutmeg, and vanilla extract. Stir until well combined and smooth. - Prepare the Crescent Rolls
Unroll the crescent roll dough and separate the triangles. Place each triangle on the prepared baking sheet. - Fill the Crescent Rolls
Scoop a small spoonful of the pumpkin filling onto the wider end of each crescent roll triangle. Be sure not to overfill to prevent spilling during baking. - Roll Up the Crescent Rolls
Carefully roll up the crescent rolls from the wide end to the pointed tip, encasing the pumpkin filling inside. - Bake
Bake the rolls in the preheated oven for 12-15 minutes or until they are golden brown and puffed up. - Optional Glaze
While the rolls bake, you can make a simple glaze by mixing powdered sugar with a little milk and vanilla extract. Drizzle this over the warm rolls once they’re out of the oven for an extra touch of sweetness. - Cool and Serve
Allow the mini pumpkin pie crescent rolls to cool slightly before serving. They’re best enjoyed warm!
Recipe Tips
- Spices: Feel free to adjust the amount of cinnamon and nutmeg in the filling to suit your taste. You can even add a pinch of ground ginger for an extra layer of flavor.
- Make Ahead: You can prepare the filling in advance and store it in the fridge for up to 2 days. Just assemble the rolls when you’re ready to bake them.
- Topping Variations: For added flavor, sprinkle the crescent rolls with a bit of cinnamon sugar before baking for a crunchy, sweet topping.
What to Serve With This Recipe
These mini pumpkin pie crescent rolls are perfect on their own, but they pair wonderfully with a hot beverage like coffee, tea, or apple cider. Serve them as a sweet snack during fall gatherings or as a fun twist on the traditional pumpkin pie for dessert!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin puree works well in this recipe. Just make sure it’s smooth and not too watery.
Can I use a different type of dough?
If you prefer, you can use puff pastry or phyllo dough instead of crescent rolls, but the texture will be different.
Can I freeze these mini pies?
Yes, you can freeze the uncooked rolls. After assembling, place them on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Serving Suggestions
For a festive presentation, arrange the mini pumpkin pie crescent rolls on a platter with a few sprigs of fresh rosemary or cinnamon sticks. These would also be delicious paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients
- 1 can (8 oz) crescent roll dough
- ½ cup canned pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Optional: Cinnamon sugar for sprinkling
For the glaze (optional):
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, and vanilla. Mix until smooth.
- Unroll the crescent roll dough and separate into triangles. Place each triangle on the baking sheet.
- Scoop a spoonful of the pumpkin mixture onto the wide end of each triangle.
- Roll the dough from the wide end to the point, sealing the filling inside.
- Bake for 12-15 minutes, or until golden brown.
- Optional: Make the glaze by mixing powdered sugar, milk, and vanilla. Drizzle over the warm rolls.
- Cool slightly, then serve and enjoy!
Easy Mini Pumpkin Pie Crescent Rolls
Ingredients
- 1 can 8 oz crescent roll dough
- ½ cup canned pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Optional: Cinnamon sugar for sprinkling
- For the glaze optional:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, and vanilla. Mix until smooth.
- Unroll the crescent roll dough and separate into triangles. Place each triangle on the baking sheet.
- Scoop a spoonful of the pumpkin mixture onto the wide end of each triangle.
- Roll the dough from the wide end to the point, sealing the filling inside.
- Bake for 12-15 minutes, or until golden brown.
- Optional: Make the glaze by mixing powdered sugar, milk, and vanilla. Drizzle over the warm rolls.
- Cool slightly, then serve and enjoy!
Leave a Reply