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
Scale
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
