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Mini Pumpkin Pie Crescent Rolls Recipe

Mini Pumpkin Pie Crescent Rolls Recipe
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★★★★★

4.9 from 26 reviews

These Mini Pumpkin Pie Crescent Rolls combine flaky puff pastry with a rich, spiced pumpkin filling to create a delightful, bite-sized treat perfect for autumn or holiday celebrations. Easy to prepare and baked to golden perfection, these crescent rolls are warm, comforting, and a tasty twist on traditional pumpkin pie.

Ingredients

Scale

Puff Pastry

  • 1 17 oz. package (2 sheets) store-bought puff pastry, thawed

Pumpkin Pie Filling

  • 1 ¼ cups pumpkin puree (excess moisture pressed out with paper towels)
  • ¼ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 egg yolks

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set aside to prevent sticking.
  2. Prepare Filling: In a medium bowl, combine the reduced pumpkin puree (pressed to remove excess moisture), granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, and egg yolks. Stir thoroughly until the mixture is smooth and well blended.
  3. Roll Out Puff Pastry: On a lightly floured surface, unfold each sheet of puff pastry and gently roll out slightly with a rolling pin to flatten and even out the dough. Spread half of the pumpkin filling evenly over each sheet.
  4. Cut Triangles: Using a pizza cutter or sharp knife, cut each sheet of filled pastry into long triangular shapes approximately 2 ¾ to 3 inches wide and 9 to 10 inches tall, starting from the wider edge.
  5. Roll Crescents: Starting at the wide end of each triangle, gently roll the dough toward the narrow tip to form crescent shapes. Place the rolled crescents onto the prepared baking sheets, spacing them about 2 ½ inches apart to allow for expansion while baking.
  6. Bake: Bake the crescent rolls in the preheated oven for 15 minutes or until they are puffed up and golden brown on top.
  7. Serve: Serve the mini pumpkin pie crescent rolls warm. Optionally, dust them with powdered sugar before serving for a sweet finishing touch.

Notes

  • Pressing excess moisture out of the pumpkin puree is essential to prevent soggy pastry.
  • The pastries are best enjoyed warm but can be stored in an airtight container and gently reheated.
  • For added flavor, sprinkle a pinch of cinnamon sugar on top before baking.
  • Puff pastry sheets should be kept cold until ready to roll out for best flaky texture.
  • If desired, add a splash of vanilla extract to the filling to enhance the aroma.

Nutrition

Keywords: pumpkin pie, crescent rolls, puff pastry, mini pies, fall dessert, easy pumpkin recipe, holiday treats, pumpkin filling

Find it online: https://todayfoodrecipe.com/mini-pumpkin-pie-crescent-rolls-recipe/