Mini Pumpkin Pie Crescent Rolls (Print View)
Flaky pastry crescents filled with spiced pumpkin, baked to golden perfection. A delightful, seasonal dessert.
# What You'll Need:
→ Dough
01 -
1 package (17 oz) store-bought puff pastry, thawed (2 sheets)
→ Filling
02 -
1 1/4 cups pumpkin puree, excess moisture pressed out
03 -
1/4 cup packed light brown sugar
04 -
3 tablespoons granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 1/2 teaspoons ground cinnamon
07 -
1/4 teaspoon ground ginger
08 -
1/4 teaspoon ground nutmeg
09 -
1/8 teaspoon ground allspice
10 -
2 large egg yolks
# Directions:
01 -
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
02 -
In a medium bowl, combine pressed pumpkin puree, brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir until fully blended and uniform.
03 -
Unfold puff pastry sheets on a lightly floured work surface. Gently roll each sheet to smooth out seams and even thickness.
04 -
Evenly distribute half of the pumpkin mixture onto each pastry sheet, leaving a small border along the edges.
05 -
With a sharp knife or pizza cutter, cut each sheet into long triangles approximately 3 inches wide at the base and 9 to 10 inches in height.
06 -
Starting at the wide end, gently roll each triangle into a crescent shape. Arrange the rolls on prepared baking sheets, spacing them 2 1/2 inches apart.
07 -
Bake in the preheated oven for 15 minutes or until golden brown. Remove from oven and let cool slightly before serving.
08 -
Dust with powdered sugar if desired and serve warm.
# Notes:
01 -
Remove excess moisture from pumpkin puree for a flaky crust and avoid a soggy filling.