Mini Pumpkin Pie Crescent Rolls
Indulge in the flavors of fall with these Mini Pumpkin Pie Crescent Rolls. Each warm, flaky roll is filled with a creamy pumpkin mixture spiced with cinnamon and nutmeg, creating an irresistible treat perfect for any gathering. Whether it’s Thanksgiving or a cozy autumn afternoon, these delightful rolls promise to be a crowd-pleaser that will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup canned pumpkin puree (100% pure)
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together pumpkin puree, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt until smooth.
- Unroll the crescent dough and separate it into triangles.
- Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each triangle.
- Roll each triangle from the wide end to the pointy end, keeping them snug but not too tight.
- Optionally, brush the tops with an egg wash for a golden finish.
- Place on a baking sheet and bake for 12-15 minutes or until golden brown.
Nutrition
- Serving Size: 1 roll (40g)
- Calories: 150
- Sugar: 9g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Substitute puff pastry for an even flakier texture. Add a pinch of ginger for an extra spice kick. Store leftovers in an airtight container at room temperature for up to two days; reheat in the oven to maintain crispness.