Description

These Mini Pumpkin Pie Crescent Rolls are delightful bite-sized treats perfect for fall or whenever you crave a cozy, spiced dessert. Made with refrigerated crescent roll dough filled with a smooth pumpkin puree mixture, they bake up golden and flaky with a sweet cinnamon-scented filling. Finished with a sparkling sugar topping and optionally dusted with powdered sugar or served with whipped cream or ice cream, they are an easy-to-make seasonal favorite that captures the essence of pumpkin pie in a portable roll.

Ingredients

Scale

Crescent Roll Dough

1 (8 oz) can refrigerated crescent roll dough

Pumpkin Filling

1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Toppings

1 egg, beaten (for egg wash)
2 tablespoons granulated sugar (for sprinkling)
Optional: Powdered sugar (for dusting)
Optional: Whipped cream or vanilla ice cream (for serving)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ease cleanup.
Make Filling: In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until the mixture is smooth and well blended to create the flavorful filling.
Prepare Dough: Unroll the refrigerated crescent roll dough and separate it into individual triangles along the perforated lines to make individual rolls.
Add Filling: Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each dough triangle. Gently spread the filling slightly but keep the edges clean to allow proper sealing.
Roll Crescents: Starting at the wide end, roll each triangle toward the narrow tip to form crescent-shaped rolls. Place them on the prepared baking sheet with the seam side down to prevent unrolling during baking.
Apply Egg Wash and Sugar: Brush the tops of each crescent roll with the beaten egg to help achieve a shiny, golden finish. Then sprinkle a light layer of granulated sugar on top for added sweetness and crunch.
Bake: Bake the rolls in the preheated oven for 10-12 minutes or until they are golden brown and cooked through, ensuring the dough is fully baked and the filling is warm.
Cool and Serve: Let the rolls cool slightly on the baking sheet. Optionally, dust with powdered sugar and serve warm. These rolls are delicious when paired with whipped cream or vanilla ice cream for a cozy dessert experience.

Notes

Use pumpkin puree, not canned pumpkin pie filling, for better control over sweetness and flavor.
Adjust the amount of brown sugar according to your preferred sweetness level.
Ensure the edges of the dough triangles are clean to prevent the filling from leaking out during baking.
These rolls are best enjoyed warm but can be reheated gently if needed.
Optional toppings like powdered sugar, whipped cream, or vanilla ice cream enhance the dessert experience but can be omitted for a simpler serving.