Mini Pumpkin Pie Crescent Rolls Recipe for a Quick Fall Dessert

Mini Pumpkin Pie Crescent Rolls

Mini Pumpkin Pie Crescent Rolls are the little treat I pull out when the calendar is packed and the oven is already warm.

They are a quick and easy fall recipe, and they fit just as neatly on a Thanksgiving breakfast table as they do on a Halloween dessert tray. Think of them as a handheld pumpkin pie: tender crescent dough wrapped around a soft, spiced pumpkin filling.

There is no pie crust to roll out, no custard to babysit, and no long chill in the fridge.

The ingredient list is short, and that is exactly why these work for a last minute party. Grab two tubes of refrigerated crescent roll dough plus a handful of pantry staples, and you are most of the way there.

If you have never made them before, the idea is simple. Crescent roll dough gives you the flaky layers, and a quick pumpkin filling gives you everything you love about pumpkin pie without the crust work.

In our house these started as a Thanksgiving morning snack and turned into an October tradition. I brought a tray to a neighborhood chili night once, expecting to carry half of them home. They disappeared before the cornbread did. Now I double the batch and freeze one tray for later.

They can be breakfast, they can be dessert, and nobody complains when they show up as both. Serve them warm, and watch how fast a plate of 32 mini rolls empties.

How to make Mini Pumpkin Pie Crescent Rolls

You only need a short list of ingredients to get started: refrigerated crescent roll dough, canned pumpkin puree, egg yolks, granulated sugar, brown sugar, pumpkin pie spice, and vanilla. Most of those already live in a well stocked baking cabinet, so the shopping list stays short and the cost stays low.

Two tubes of dough turn into 32 mini rolls, which is why this is one of my favorite things to bring to a potluck. The filling comes together in one small bowl, the dough gets cut and filled in a few minutes, and the rolls bake in 10 to 12 minutes.

That speed is the whole point. You can decide at four in the afternoon that you need a dessert and still have warm pumpkin rolls on the counter by five.

Refrigerated crescent dough is the shortcut that makes the whole recipe possible. It already has the layers and the butter built in, so you skip the chilling, rolling, and folding that a from scratch pastry would need.

MAKING YOUR OWN PUMPKIN PIE FILLING COULDN’T BE EASIER!

Making your own pumpkin pie filling really is simple, and this is where all the flavor comes from. There is no stovetop step and no custard to stir over heat.

You mix the pumpkin puree with the granulated sugar, brown sugar, pumpkin pie spice, and vanilla in a small bowl until everything is evenly combined, then mix in the egg yolks. The filling should look thick and glossy, like a soft pumpkin pie filling.

That thickness matters, because a loose filling will slide out of the dough while you roll.

Once the filling is ready, you fill the crescent rolls and roll them into little pumpkin pie croissants. The dough does the hard work of holding everything together, so you get a flaky, buttery edge without making pastry from scratch.

I like to make the filling first and let it sit while I open the dough. Those few minutes give the spices a chance to bloom, and the filling thickens slightly as it rests.

After the rolls come out of the oven, you have options. A dusting of powdered sugar is the simplest finish. If you want a little crunch, drizzle the warm rolls with butter and sprinkle them with cinnamon sugar.

That cinnamon sugar adds crunch and flavor to the outside of each croissant, and it makes the tray look like you spent far more time on it than you did.

One bowl of filling makes enough for 32 mini crescent rolls, which is two tubes of dough. And here is the part I love most: the rolls freeze well, so you can make them ahead and pull out only what you need.

Tips for Success

These are the small moves that make a big difference. Most of them take seconds, and they save you from the two things that usually go wrong with crescent dough: sticking and underbaking.

• Make them mini. Cut each crescent roll triangle in half lengthwise so you end up with two smaller triangles. That is what turns a regular crescent into a two bite pumpkin pie.
• Add a crunchy coating if you like. Brush each crescent roll with melted butter and roll it in cinnamon sugar before baking. It is optional, but it is the version people ask about.
• Line the pan. Parchment paper keeps the rolls from sticking and makes cleanup almost instant.
• Use the right cutter. A pizza cutter wheel or a sharp knife makes quick work of the dough triangles.
• Flour as you go. If the dough feels sticky, dust your work surface with a little flour and lay the dough flat while you cut and fill.
• Do not shorten the bake time. All of the dough needs to bake through, so give the rolls the full 10 to 12 minutes.
• Know your dough options. Regular crescent rolls work, and so do crescent roll sheets. If you use a sheet, cut it into triangles with a pizza cutter or a sharp knife.
• Taste as you go. Adjust the sugar and the pumpkin pie spice to taste. Some pumpkin brands are sweeter than others.
• Serve them warm. Straight from the oven is best, with a scoop of ice cream or a dollop of whipped cream if you are feeling fancy.

One quick note: if the filling looks thin, give it another stir. It should hold a soft peak on the spoon before it goes anywhere near the dough.

Ingredients

Here is everything you need for one batch of 32 mini rolls. Keep the list handy, because it is short enough to check at a glance.

A note on the sugar and the spice: both are listed to taste, so start on the lower end and add more if you like a sweeter, spicier filling. The egg yolks are what give the filling its body, so do not skip them.

Instructions

Here is the whole process, step by step. Read it once before you start, and the actual cooking will feel almost effortless.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, and vanilla. Mix in the egg yolks.
3. Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. If you are using a crescent roll sheet, cut it into triangles about 2 to 2 1/2 inches wide and about 9 to 10 inches high using a pizza cutter or a sharp knife.
4. Spread about 1 tablespoon of the pumpkin mixture on each triangle.
5. Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange them on the baking sheet, leaving about 2 1/2 inches between them.
6. Bake for 10 to 12 minutes, or until golden brown. Serve warm, and dust with powdered sugar if desired.

That is it. Six steps and about half an hour, and most of that time is the oven doing the work while you wipe down the counter.

If you are baking two trays at once, keep an eye on them. Ovens run hot or cool, and the rolls are done when they are golden brown, not when the timer says so. Let them cool for a couple of minutes on the pan before you move them, because the filling is very hot straight out of the oven.

Recipe details

These rolls are best the day they are made, while the dough is still crisp at the edges. If you have leftovers, keep them in an airtight container in the refrigerator for a few days and warm them briefly in the oven or the microwave. The dough softens in the fridge, but the flavor holds up.

For longer storage, freeze the baked rolls in a single layer, then move them into a freezer bag. They freeze well and warm up quickly, which makes them a smart make ahead option for Thanksgiving, Halloween, or any morning when you want something warm without turning on the mixer.

One more thing worth knowing: because the rolls are small, they cool fast, which makes them easy to pack for a brunch or a bake sale. Just let them come to room temperature first so the powdered sugar does not melt into the container.

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Mini Pumpkin Pie Crescent Rolls

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Mini Pumpkin Pie Crescent Rolls Mini Pumpkin Pie Crescent Rolls are the little treat I pull out when the calendar is packed and the oven is already warm. They are a quick and easy fall recipe, and they fit just as neatly on a Thanksgiving breakfast table as they do on a Halloween dessert tray.

• Total Time: 27 min
• Yield: 32 1x

Ingredients

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2 tubes refrigerated crescent roll dough, or Crescent Dough Sheet
1 cup canned pumpkin puree
1/4 cup packed brown sugar
1/4 cup granulated sugar, to taste
1 to 2 tablespoons pumpkin pie spice, to taste
2 egg yolks
1 teaspoon vanilla

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Instructions

1-Preheat the oven to 375F: Preheat the oven to 375F. Line a baking sheet with parchment paper.
2-In a small bowl, mix together the: In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
3-Unroll the crescent dough on the baking: Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 – 2 1/2 inches wide and about 9-10 inches high).
4-Spread about 1 Tablespoon of the pumpkin: Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
5-Starting with the largest end of the: Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
6-Bake 10-12 minutes or until golden brown: Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.

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• Prep Time: 15 min
• Cook Time: 12 min
• Method: bake