Easy Mini Pumpkin Pie Crescent Rolls
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!
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!