If you’re craving a quick taste of autumn or just want a show-stopping treat that’s easy to whip up, these Mini Pumpkin Pie Crescent Rolls are about to become your new obsession. Imagine the luscious, spiced filling of pumpkin pie, all tucked inside a tender, golden crescent roll, finished with a sweet cinnamon-sugar crunch and an optional drizzle of vanilla glaze. Whether you’re hosting brunch, need a sweet snack, or want an irresistible dessert for your holiday table, this recipe captures all the cozy flavors of fall in every perfectly portioned bite.
Ingredients You’ll Need
The beauty of Mini Pumpkin Pie Crescent Rolls lies in their simplicity—each ingredient brings its own magic, working together to create a treat that’s both nostalgic and exciting. From the ready-to-bake dough to the warm spices, every item is chosen for maximum flavor and ease.
- Refrigerated crescent roll dough (1 can, 8-count): The perfect shortcut for flaky, buttery pastry without the fuss.
- Canned pumpkin puree (1/2 cup): Adds moisture and that unmistakable pumpkin flavor—be sure to use pure pumpkin, not pie filling!
- Brown sugar (2 tablespoons): Brings a deep, caramel-like sweetness that pairs beautifully with pumpkin.
- Pumpkin pie spice (1/2 teaspoon): The classic blend that instantly evokes cozy fall days.
- Ground cinnamon (1/4 teaspoon): Adds extra warmth and depth to the filling.
- Vanilla extract (1/2 teaspoon): Enhances all the sweet and spiced notes for a fuller flavor.
- Pinch of salt: Just a touch to balance the sweetness and make the flavors pop.
- Granulated sugar (2 tablespoons, for topping): Gives each roll a sparkly, crunchy finish.
- Ground cinnamon (1/2 teaspoon, for topping): For that extra sprinkle of spice on top.
- Optional glaze: Powdered sugar (1/2 cup), milk (1–2 tablespoons), vanilla extract (1/4 teaspoon): Drizzle over the finished rolls for a bakery-style touch.
How to Make Mini Pumpkin Pie Crescent Rolls
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to keep your Mini Pumpkin Pie Crescent Rolls from sticking and to ensure easy cleanup later. This small step sets you up for baking success!
Step 2: Make the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt. Mix everything together until it’s velvety smooth and the spices are evenly distributed—you’ll immediately notice that irresistible autumn aroma!
Step 3: Assemble the Crescent Rolls
Unroll the crescent dough and gently separate it into 8 triangles. Spread about a tablespoon of the pumpkin filling onto each triangle, leaving a little border around the edges so the filling doesn’t spill out while baking. This ensures every bite is packed with flavor, but without any mess.
Step 4: Roll and Arrange
Starting at the wide end of each triangle, roll up the dough toward the tip, sealing in that luscious pumpkin filling. Place each roll, seam-side down, on your prepared baking sheet, giving them a bit of space so they can puff up beautifully in the oven.
Step 5: Add the Cinnamon-Sugar Topping
Mix together the granulated sugar and cinnamon in a small bowl. Sprinkle this sweet-spicy mixture generously over the tops of your crescent rolls. This topping creates a gorgeous golden crust and an extra layer of flavor.
Step 6: Bake to Golden Perfection
Slide the baking sheet into your preheated oven and bake for 10–12 minutes, or until the rolls are puffed and golden brown. Your kitchen will smell absolutely heavenly as the rolls bake—try to resist sneaking one before they cool!
Step 7: Glaze and Serve
While the rolls are cooling slightly, whisk together powdered sugar, milk, and vanilla extract to create a silky glaze. Drizzle it over the warm rolls if you want a little extra sweetness and a beautiful finishing touch. Serve them warm for melty, gooey goodness, or at room temperature for a firmer bite.
How to Serve Mini Pumpkin Pie Crescent Rolls
Garnishes
Dress up your Mini Pumpkin Pie Crescent Rolls with a sprinkle of powdered sugar, a few extra dashes of cinnamon, or a handful of chopped pecans for some nutty crunch. If you love a little sparkle, a light dusting of edible glitter or gold sugar makes them party-ready!
Side Dishes
These rolls are perfect alongside a mug of hot coffee, spiced chai, or even a scoop of vanilla ice cream for a dreamy dessert combo. For brunch, pair them with fresh fruit or a dollop of whipped cream to balance out the warm spices.
Creative Ways to Present
Arrange the rolls in a circular pattern on a festive platter, or stack them up like a mini croissant tower for an eye-catching centerpiece. For parties, insert cute toothpicks or mini flags so guests can grab and go. You can even tuck them into lunchboxes for a sweet surprise!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Mini Pumpkin Pie Crescent Rolls left (which is rare!), simply place them in an airtight container at room temperature for up to 2 days. A quick tip: pop a small piece of parchment between layers to keep them from sticking together.
Freezing
For longer storage, allow the rolls to cool completely, then wrap them individually in plastic wrap and pop them in a freezer-safe bag. They’ll keep well for up to a month, making it easy to have a taste of fall on hand for unexpected guests or late-night cravings.
Reheating
To bring back that fresh-baked magic, reheat your rolls in a 325°F oven for about 5 minutes, or zap them in the microwave for 10–15 seconds. If you’ve frozen them, let them thaw at room temperature before reheating for the best texture.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in Mini Pumpkin Pie Crescent Rolls—just make sure it’s well-drained so your filling isn’t too watery.
What if I don’t have pumpkin pie spice?
No worries! You can substitute with a mix of cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Adjust to taste for your own custom blend.
Can I add nuts or chocolate to the filling?
Definitely! Mini chocolate chips or chopped pecans are delicious stir-ins for extra flavor and crunch. Sprinkle them right on top of the pumpkin mixture before rolling up the dough.
Are these rolls good at room temperature?
Yes, they’re delicious both warm and at room temperature. If you prefer them warm and gooey, just reheat briefly before serving.
Can I double the recipe for a crowd?
Of course! Simply double all the ingredients and bake in batches, or use two baking sheets. These Mini Pumpkin Pie Crescent Rolls disappear fast at parties, so making extra is always a good idea.
Final Thoughts
If you’re looking for a no-fuss, crowd-pleasing treat, you truly can’t go wrong with Mini Pumpkin Pie Crescent Rolls. They bring all the best flavors of fall together in one irresistibly easy bite. Give them a try soon—you’ll see why they’re such a hit, and don’t be surprised if they become a new family favorite!
Print
Mini Pumpkin Pie Crescent Rolls Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 mini rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Pumpkin Pie Crescent Rolls are an easy and delicious fall dessert featuring warm pumpkin pie filling wrapped in flaky crescent roll dough. These bite-sized treats combine the flavors of pumpkin puree, warm spices, and a sweet cinnamon sugar topping with an optional vanilla glaze for an extra touch of indulgence. Perfect for a cozy autumn snack or festive gathering.
Ingredients
Main Ingredients
- 1 can refrigerated crescent roll dough (8-count)
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make Pumpkin Filling: In a small bowl, combine the canned pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, vanilla extract, and a pinch of salt. Mix well until all ingredients are thoroughly incorporated.
- Prepare Dough: Unroll the refrigerated crescent roll dough and separate it into 8 triangles as per package instructions.
- Fill and Roll: Spread about 1 tablespoon of the pumpkin filling mixture onto the wide end of each triangle, leaving a small border around the edges. Roll each triangle tightly from the wide end toward the tip, forming crescent rolls.
- Arrange and Top: Place the filled rolls on the prepared baking sheet. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle this mixture evenly over the tops of each roll.
- Bake: Bake in the preheated oven for 10–12 minutes or until the crescent rolls are golden brown and cooked through.
- Prepare Optional Glaze: While the rolls are baking, whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed), and vanilla extract in a small bowl until smooth.
- Glaze and Serve: Once the rolls have cooled slightly, drizzle the optional glaze over each roll. Serve warm or at room temperature for best flavor.
Notes
- For extra flavor and texture, try adding mini chocolate chips or chopped pecans to the pumpkin filling before rolling.
- These crescent rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- To reheat, warm briefly in the oven or microwave until heated through and soft.
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 9g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
