Description
Mini Pumpkin Pie Crescent Rolls are a delightful fall treat combining flaky puff pastry with a spiced pumpkin filling. Perfect for cozy snacking or festive gatherings, these bite-sized rolls bring the flavors of pumpkin pie in an easy-to-make, handheld form.
Ingredients
Scale
Filling
- 1 cup Pumpkin Puree (Use leftover pumpkin pie filling for extra sweetness.)
- 1 large Egg Yolk (Substitute with a flax egg for a vegan alternative.)
- 1/2 cup Granulated Sugar (Adjust to taste based on your preference.)
- 1/4 cup Brown Sugar (Can be swapped with coconut sugar for a healthier option.)
- 1 teaspoon Cinnamon (Feel free to add more if you love spice!)
- 1/4 teaspoon Nutmeg (Fresh nutmeg can elevate the flavor even further.)
- 1/4 teaspoon Ginger (Substitute with ground ginger if fresh isn’t available.)
- 1/4 teaspoon Cloves (Just a pinch goes a long way.)
Pastry
- 1 sheet Puff Pastry Sheets (Can use refrigerated crescent rolls for convenience.)
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Make the Filling: In a mixing bowl, combine the pumpkin puree, egg yolk, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir until the mixture is smooth and thick, ensuring all spices and sugars are well incorporated.
- Roll Pastry: On a clean, lightly floured surface, roll out the puff pastry sheet evenly to prepare for filling.
- Add Filling and Shape Rolls: Spread an even layer of the pumpkin filling over the rolled-out pastry. Cut the pastry into triangular sections and tightly roll each triangle from the base to the tip to form crescent-shaped rolls.
- Bake: Place the rolled crescents on the lined baking sheet with some space between each. Bake in the preheated oven for 15-20 minutes, or until the rolls are puffed up and golden brown.
- Cool and Serve: Allow the rolls to cool slightly on a wire rack before serving. Optionally, dust with powdered sugar for an extra touch of sweetness. Serve warm for the best experience.
Notes
- You can substitute puff pastry with refrigerated crescent roll dough for quicker preparation.
- For a vegan version, replace the egg yolk with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and set aside).
- Adjust the sugar amounts depending on the sweetness of your pumpkin puree or personal preference.
- Freshly grated nutmeg and spice blends can enhance the flavor depth.
- These rolls are best eaten the same day but can be stored in an airtight container for up to 2 days and reheated gently before serving.
