If you adore the cozy flavors of autumn but crave easy-breezy baking, Mini Pumpkin Pie Crescent Rolls will be your new favorite treat. These little gems are bursting with spiced pumpkin filling, wrapped in buttery crescent dough, and come together in just minutes. Whether you’re whipping them up for a holiday spread or a spontaneous weekend indulgence, you’ll love how simple and delicious they are. Each bite is like a hug in pastry form—warm, tender, and brimming with that irresistible pumpkin spice magic.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in Mini Pumpkin Pie Crescent Rolls serves a delicious purpose, creating the ultimate blend of texture and flavor. With just a handful of pantry staples and a few fresh touches, you’ll have everything you need to bring out the heartwarming essence of homemade pumpkin pie in adorable, easy-to-eat form.
- Crescent roll dough: The perfect shortcut for golden, flaky rolls—plus it’s a breeze to work with.
- Canned pumpkin puree: Brings that rich, earthy pumpkin flavor we all love (make sure it’s puree, not pie filling!).
- Brown sugar: Adds a deep, caramelly sweetness that complements the pumpkin perfectly.
- Pumpkin pie spice: Infuses each roll with classic fall spice—cinnamon, nutmeg, ginger, and cloves in one handy mix.
- Cinnamon: A little extra dash enlivens the filling with warmth and fragrance.
- Vanilla extract: Rounds out all the flavors and gives your filling that freshly-baked aroma.
- Cream cheese: Softens the filling and adds a subtle tangy richness, creating a luscious texture.
- Egg: Brushed on top for an irresistibly glossy, golden finish.
- Powdered sugar or glaze (optional): For a sweet touch and picture-perfect presentation.
How to Make Mini Pumpkin Pie Crescent Rolls
Step 1: Prepare Your Baking Sheet
Let’s start by preheating your oven to 375°F, ensuring it’s hot and ready for baking success. Line a baking sheet with parchment paper—this not only prevents sticking but also makes cleanup a breeze, so you can focus on enjoying your Mini Pumpkin Pie Crescent Rolls.
Step 2: Mix Up the Pumpkin Filling
In a small bowl, blend together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and softened cream cheese. Stir until the mixture is completely smooth and all those flavors meld together into a rich, creamy pumpkin filling. This is where the magic starts!
Step 3: Shape the Crescents
Open your can of crescent roll dough and gently unroll it onto a clean surface. Separate the dough into the perforated 8 triangles, laying each out flat. Now, spoon about 1 tablespoon of your pumpkin mixture onto the wide end of each triangle—don’t be shy, but don’t overfill either!
Step 4: Roll Up the Goodness
Starting from the wide end, carefully roll up each triangle into a cute crescent shape, tucking in any escaping filling as you go. Place each rolled crescent seam-side down on your prepared baking sheet, leaving a bit of space between them so they bake up golden and puffed.
Step 5: Add an Egg Wash
Beat your egg and lightly brush it over the tops of each crescent roll. This little step gives your Mini Pumpkin Pie Crescent Rolls their mouthwatering sheen and helps them turn beautifully golden in the oven.
Step 6: Bake to Perfection
Slide the tray into the preheated oven and bake for about 10–12 minutes, or until your crescent rolls turn an inviting golden brown. Your kitchen will start to smell like pure pumpkin-spice heaven! Once baked, let them cool slightly on the baking sheet—just enough so you don’t burn your eager fingers.
Step 7: Finish with a Sweet Touch
For that bakery-style finish, dust your warm rolls with a little powdered sugar or drizzle on your favorite glaze. It makes them look just as dreamy as they taste!
How to Serve Mini Pumpkin Pie Crescent Rolls
Garnishes
A light dusting of powdered sugar gives these treats a snowy look, perfect for autumn gatherings. Or, try a simple vanilla glaze drizzled over the top for a little extra sweetness. If you’re feeling fancy, sprinkle a few chopped toasted pecans or chocolate shavings for a special touch—these embellishments make the Mini Pumpkin Pie Crescent Rolls irresistible on any platter.
Side Dishes
Pair your Mini Pumpkin Pie Crescent Rolls with steaming mugs of chai tea, hot apple cider, or fresh-brewed coffee. They also shine alongside a simple fruit salad, or serve them next to a scoop of creamy vanilla ice cream for a delectable dessert duo that brings out their spiced pumpkin flavor.
Creative Ways to Present
Serve your crescent rolls chilled on a wooden board alongside other fall-themed bites, or arrange them in a pretty basket lined with a festive napkin. For parties, insert mini skewers for easy grab-and-go snacks. You can even box them up with a bow as a sweet homemade gift—Mini Pumpkin Pie Crescent Rolls are wonderful as a thoughtful treat for neighbors or friends.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place your cooled Mini Pumpkin Pie Crescent Rolls in an airtight container. They’ll stay soft and flavorful for up to two days on the counter, making them a lovely next-day snack or quick breakfast treat.
Freezing
To freeze, let the baked rolls cool completely before wrapping each roll individually in plastic wrap or parchment. Pop them into a freezer-safe bag or container and stash in the freezer for up to one month. Whenever pumpkin cravings strike, you’ll have a stash of Mini Pumpkin Pie Crescent Rolls ready to go!
Reheating
Reheat frozen or leftover crescent rolls by placing them on a baking sheet and warming in a 325°F oven for 8–10 minutes. This helps them regain their light, flaky texture. If you’re short on time, a quick zap in the microwave works too, though the texture will be a bit softer.
FAQs
Can I make Mini Pumpkin Pie Crescent Rolls ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge. Assemble and bake the crescent rolls just before serving for the freshest flavor and texture.
What’s the best way to store leftovers?
Keep any leftover Mini Pumpkin Pie Crescent Rolls in an airtight container at room temperature for up to two days. For longer storage, use the freezer method mentioned above.
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works wonderfully. Just make sure to drain any excess liquid so the filling doesn’t get runny inside the pastry.
Is it possible to make these dairy-free?
You can swap the cream cheese for a dairy-free alternative and choose a crescent roll dough that’s dairy-free (check the ingredient label), and they’ll still turn out delicious!
How do I keep my crescent rolls from unrolling during baking?
Make sure to pinch the dough tightly at the seam and place each roll seam-side down on the baking sheet. The egg wash also helps seal the dough for picture-perfect Mini Pumpkin Pie Crescent Rolls.
Final Thoughts
Making Mini Pumpkin Pie Crescent Rolls is like wrapping up all the best parts of autumn in delicious, bite-sized packages. They’re easy to bake, endlessly customizable, and guaranteed to bring big smiles wherever you serve them. I hope you’ll give them a try and let them become a go-to treat in your fall baking lineup!
Print
Mini Pumpkin Pie Crescent Rolls Recipe
- Total Time: 22 minutes
- Yield: 8 mini rolls 1x
- Diet: Vegetarian
Description
These Mini Pumpkin Pie Crescent Rolls are a delightful twist on traditional pumpkin pie, wrapped up in a flaky crescent roll. Perfect for a fall dessert or sweet treat!
Ingredients
Crescent Roll Dough:
- 1 can (8 oz) refrigerated crescent roll dough
Pumpkin Filling:
- ½ cup canned pumpkin puree
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese, softened
Additional:
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar or glaze for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and cream cheese until smooth.
- Prepare the rolls: Unroll the crescent dough and separate it into 8 triangles. Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each triangle. Roll up from the wide end to the point, forming a crescent shape.
- Bake: Place the rolls on the baking sheet, seam-side down. Brush the tops with beaten egg. Bake for 10–12 minutes, or until golden brown.
- Serve: Let cool slightly before serving. Dust with powdered sugar or drizzle with glaze if desired.
Notes
- For extra flavor, consider adding mini chocolate chips or chopped pecans to the filling before rolling.
- Best served warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 7g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
