Description
These Mini Pumpkin Pie Crescent Rolls are flaky, buttery puff pastry rolls filled with a sweet pumpkin pie filling made with warm fall spices. They’re an easy, bite-sized dessert that’s perfect for Thanksgiving, holiday parties, or using up leftover pumpkin puree.
Ingredients
- 1 (17-ounce) package store-bought puff pastry (2 sheets), thawed
- 1 1/4 cups pumpkin puree (excess moisture removed)
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 egg yolks
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a bowl, combine the pumpkin puree, brown sugar, granulated sugar, vanilla, cinnamon, ginger, nutmeg, allspice, and egg yolks until smooth.
- Unfold the thawed puff pastry sheets on a lightly floured surface and roll each sheet slightly thinner.
- Spread half of the pumpkin filling evenly over each pastry sheet.
- Using a pizza cutter or sharp knife, cut each sheet into long triangles about 2¾-3 inches wide and 9-10 inches long.
- Starting from the wide end, gently roll each triangle into a crescent shape.
- Arrange the rolls on the prepared baking sheets, leaving about 2½ inches between each.
- Bake for 15 minutes, or until puffed and golden brown.
- Cool slightly and dust with powdered sugar before serving, if desired.
Notes
- Remove excess moisture from the pumpkin puree for crisp, flaky pastries.
- Keep puff pastry chilled until ready to use for the best rise.
- Serve warm with whipped cream or a drizzle of caramel sauce.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Bake
- Cuisine: American