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These mini pumpkin pie crescent rolls turn autumnal flavors into an easy, delicious treat everyone loves. The flaky, golden pastry paired with sweetly spiced pumpkin filling is my answer to simple holiday baking that leaves the kitchen smelling like a pumpkin-spiced hug.
Baking these for a quick brunch made my house smell like a bakery and the whole tray disappeared in minutes. Once I brought them to a family movie night, and they became more popular than the popcorn.
Ingredients
- Store bought puff pastry: Look for one with real butter if possible for flakiest results
- Pumpkin puree: Pat dry well for less sogginess choose pure canned pumpkin not pumpkin pie mixture
- Light brown sugar: Gives warmth and caramel taste press out any lumps before measuring
- Granulated sugar: Lends structure and a clean sweetness
- Vanilla: Adds depth and rounds out the spices try pure extract
- Cinnamon: The essential cozy spice fresher is always better
- Ginger: For subtle warmth and autumn aroma
- Nutmeg: Just a pinch brings classic pumpkin pie flavor
- All spice: Slightly earthy and clove like adds dimension
- Egg yolks: Make the filling silky and help bind it together use large eggs at room temperature for best blending
Instructions
- Prepare the Oven and Pans:
- Set oven rack in the center position and heat to 375 degrees Fahrenheit. Line baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
- Mix Pumpkin Pie Filling:
- In a medium bowl combine pumpkin puree granulated sugar brown sugar cinnamon ginger nutmeg all spice and egg yolks. Stir thoroughly until the mixture is smooth with no streaks or lumps this step helps evenly distribute the spices so every bite tastes like classic pumpkin pie. Press filling against the sides of the bowl to break up any clumps.
- Unroll and Prep Pastry Sheets:
- Lightly dust a cool work surface with flour. Unfold your first puff pastry sheet gently and stretch out any folds. Use a rolling pin to roll the sheet slightly larger this helps give a lighter texture and more even triangles.
- Spread on Pumpkin Filling:
- Spoon half of the pumpkin filling onto the center of each pastry sheet. Use a spatula or palette knife to spread in a thin even layer leaving a small border along the edges to keep filling from leaking during baking.
- Cut Into Triangles:
- With a very sharp knife or pizza cutter trim the edges for even triangles. Cut the pastry into long triangle shapes about three inches wide at the base and nine to ten inches tall. Work quickly to keep the pastry cold for best flakiness.
- Shape Crescent Rolls:
- Starting from the wide end of each triangle gently roll up towards the point stretching just slightly as you roll. Shape each one into a little crescent without squeezing too tightly so the pastry puffs up in the oven.
- Arrange and Bake:
- Place each crescent on the prepared baking sheet spaced well apart to allow for expansion. Bake for fifteen minutes or until deeply golden and crisp on all sides. The pastry should sound hollow when gently tapped.
- Serve Warm:
- Remove from the oven and let cool just enough to handle. Serve warm with a dusting of powdered sugar if you like for a bakery finish.
My youngest cousin helped roll these for a bake sale and she felt so proud seeing them sell out in the first hour. A friend called me for the recipe after tasting them at my book club. They are the one treat my picky eater requests every fall.
Storage Tips
Let crescent rolls cool completely before transferring to an airtight container. They keep for three days at room temperature and up to five days refrigerated. For warm and crispy leftovers pop them in a low oven for a few minutes. Any extra in the freezer thaws overnight then crisps up perfectly when reheated.
Ingredient Substitutions
No puff pastry available Use refrigerated crescent dough as a shortcut. Just keep an eye on bake time out of the oven a few minutes sooner. For dairy free swap with vegan pastry. Most spices can be tweaked to your taste try extra cinnamon or skip all spice if it is not your favorite.
Serving Suggestions
Pair with hot coffee or chai for a cozy afternoon. Pick these up with your fingers for quick brunch entertainment. I like sprinkling powdered sugar before serving for a snowy little finish. Serve on a platter with whipped cream to turn them into dessert.
Cultural and Seasonal Notes
Pumpkin pie is a beloved classic in North American autumn traditions. By making it bite sized this recipe turns a big holiday icon into something anyone can enjoy all season long. These little rolls have graced my Friendsgiving tables and been a hit with neighborhood kids after a pumpkin patch outing.
Seasonal Adaptations
If you have leftover sweet potatoes use them in place of pumpkin. For a December treat add a pinch of clove and a splash more vanilla. In early fall try apple butter instead.
Success Stories
My youngest cousin helped roll these for a bake sale and she felt so proud seeing them sell out in the first hour. A friend called me for the recipe after tasting them at my book club. They are the one treat my picky eater requests every fall.
Freezer Meal Conversion
To freeze shape the crescents but skip baking. Place unbaked on a tray until solid then transfer to a bag. Label with the date and bake straight from frozen add a few extra minutes to the bake time.
Enjoy these mini pumpkin pie crescent rolls at your next fall gathering — they are sure to disappear quickly. Happy baking!
Recipe Q&A
- → What type of puff pastry should I use?
Use store-bought, all-butter puff pastry sheets for the best flaky texture and rich flavor.
- → How do I prevent soggy centers?
Remove excess moisture from pumpkin puree with paper towels before mixing with other ingredients.
- → Can these be made ahead of time?
They are best enjoyed fresh, but you can assemble in advance and bake just before serving.
- → What spices enhance the pumpkin filling?
Cinnamon, ginger, nutmeg, and all-spice create a warm, aromatic profile for the filling.
- → How should I serve these pastries?
Serve warm from the oven, dusted with powdered sugar if desired, for optimal flavor and texture.