Description
Crisp autumn days welcome mini pumpkin pie crescent rolls, a delightful fusion of flaky pastry and sweet seasonal spices. Warm, buttery crescents filled with creamy pumpkin and delicate cinnamon offer pure comfort that wraps you in nostalgic holiday cheer.
Ingredients
Scale
Pie Filling:
- 1/2 cup (120g) canned pumpkin puree
- 2 tablespoons (30g) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla extract
Base Ingredient:
- 1 can (8 ounces / 226 grams) refrigerated crescent roll dough
Topping:
- 1/4 cup (30 grams) powdered sugar, for dusting
Instructions
- Preheat the oven to 375°F (190°C) and cover a baking sheet with parchment paper for optimal baking preparation.
- Create a luscious filling by whisking pumpkin puree with brown sugar, cinnamon, nutmeg, ginger, and vanilla until completely smooth and well-incorporated.
- Carefully unroll the crescent roll dough and separate each triangle, preparing them for the delectable filling.
- Distribute a generous spoonful of the pumpkin mixture along the wider end of each triangular dough piece, ensuring even coverage.
- Gently roll the dough from the wide end toward the pointed tip, encasing the pumpkin filling within each crescent.
- Position the rolled crescents onto the prepared baking sheet, maintaining slight separation between each pastry.
- Bake for 10-12 minutes, watching for a golden-brown exterior that signals perfect doneness.
- Remove from the oven and delicately dust with powdered sugar, creating an elegant and sweet finishing touch.
- Serve warm, allowing guests to enjoy these autumnal-inspired treats while they’re fresh and fragrant.
Notes
- Swap out crescent roll dough for gluten-free alternatives to make this recipe celiac-friendly and accessible for those with wheat sensitivities.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie, diabetic-friendly version of these mini pumpkin pie rolls.
- Enhance the spice blend by adding a pinch of cardamom or cloves for a more complex, warming flavor profile that deepens the autumnal taste.
- Create a vegan option by using plant-based crescent roll dough and replacing pumpkin puree with a dairy-free cream cheese alternative for added richness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 152
- Sugar: 9 g
- Sodium: 189 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1.3 g
- Protein: 3 g
- Cholesterol: 10 mg