🎉 Introduction
If you love pumpkin pie but want something easier (and cuter!), these Mini Pumpkin Pie Crescent Rolls are the answer. They’re made with buttery puff pastry wrapped around a spiced pumpkin filling, baked until golden, and finished with a sprinkle of sugar.
They’re perfect as bite-sized desserts, after-school snacks, or festive additions to your holiday table. Since they use store-bought puff pastry, you get that flaky, bakery-style result without extra effort.
🧰 Equipment Needed
- Mixing bowls (medium)
- Whisk
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Pastry brush
- Knife or pizza cutter
🛒 Ingredients
For the pumpkin filling:
- 1 ¼ cups pumpkin puree (not pumpkin pie filling)
- 2 large egg yolks
- ¼ cup light brown sugar
- 3 tbsp granulated sugar
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp allspice
- 1 tsp vanilla extract
For the crescent rolls:
- 1 (17 oz) package puff pastry, thawed if frozen
👩🍳 Directions
Step 1: Prepare puff pastry
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out puff pastry on a lightly floured surface. Cut each sheet into triangles (like crescent roll shapes).
Step 2: Make pumpkin filling
In a medium bowl, whisk together pumpkin puree, egg yolks, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, allspice, and vanilla until smooth.
Step 3: Fill and roll
Spoon 1–2 teaspoons of pumpkin filling onto the wide end of each puff pastry triangle. Roll gently from the wide end toward the tip, forming a crescent roll shape. Place on the baking sheet.
Step 4: Brush tops
Optional: Brush each roll with a little beaten egg yolk or milk for extra shine. Sprinkle lightly with sugar.
Step 5: Bake
Bake for 18–22 minutes, or until puff pastry is golden brown and flaky.
Step 6: Cool and serve
Let cool for 5 minutes before serving. Enjoy warm or at room temperature.
🍽️ Servings & Timing
- Servings: ~16 mini rolls (depending on pastry size)
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cooling Time: 5 minutes
- Total Time: ~40 minutes
🧊 Storage & Reheating
- Store leftovers in an airtight container at room temperature for 2 days.
- Refrigerate for up to 4 days.
- Reheat in the oven at 325°F (160°C) for 5 minutes to restore crispiness.
- Freeze unbaked rolls for up to 2 months; bake directly from frozen (adding 2–3 minutes).
🥄 Variations
- Pumpkin Cream Cheese Rolls: Add a spoonful of sweetened cream cheese with the pumpkin filling.
- Glazed Rolls: Drizzle with a simple glaze (powdered sugar + milk).
- Nutty Pumpkin Rolls: Sprinkle chopped pecans inside before rolling.
- Mini Pumpkin Pie Bites: Use puff pastry squares folded into pockets instead of crescents.
- Spooky Halloween Version: Add candy eyes on top after baking for “pumpkin monsters.”
❓ 10 FAQs
- Can I use crescent roll dough instead of puff pastry? – Yes! Crescent dough will be softer, puff pastry is flakier.
- Can I use pumpkin pie filling? – No, it’s too sweet and already spiced. Stick with puree.
- Do I need to pre-cook the pumpkin filling? – No, it cooks perfectly inside the pastry.
- Can I freeze baked rolls? – Yes, but they taste best fresh. Reheat in the oven to crisp up.
- How do I stop the filling from leaking? – Don’t overfill, and seal the edges tightly when rolling.
- Can I make them ahead of time? – Yes, assemble and refrigerate unbaked rolls up to 24 hours in advance.
- Can I add chocolate chips? – Yes, a few mini chips in the filling taste amazing.
- Can I make them vegan? – Yes, use dairy-free puff pastry and skip egg wash.
- How do I get a golden top? – Brush with egg wash or milk before baking.
- Are these kid-friendly? – Absolutely! Kids will love rolling the dough and helping decorate.
🏁 Conclusion
Mini Pumpkin Pie Crescent Rolls are flaky, spiced, and bursting with pumpkin goodness. They’re the easiest way to enjoy pumpkin pie flavor in a handheld bite-sized form. Paired with coffee, tea, or hot cider, they’re perfect for cozy fall days, festive parties, and holiday gatherings.
Whether you serve them plain, glazed, or with a sweet dip, these little pumpkin crescents will disappear fast from your table.
Mini Pumpkin Pie Crescent Rolls | Easy Fall Dessert Bites
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out puff pastry on a lightly floured surface. Cut each sheet into triangles (like crescent roll shapes).
- In a medium bowl, whisk together pumpkin puree, egg yolks, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, allspice, and vanilla until smooth.
- Spoon 1–2 teaspoons of pumpkin filling onto the wide end of each puff pastry triangle. Roll gently from the wide end toward the tip, forming a crescent roll shape. Place on the baking sheet.
- Optional: Brush each roll with a little beaten egg yolk or milk for extra shine. Sprinkle lightly with sugar.
- Bake for 18–22 minutes, or until puff pastry is golden brown and flaky.
- Let cool for 5 minutes before serving. Enjoy warm or at room temperature.
Notes
Mini Pumpkin Pie Crescent Rolls are flaky, spiced, and bursting with pumpkin goodness. They’re the easiest way to enjoy pumpkin pie flavor in a handheld bite-sized form. Paired with coffee, tea, or hot cider, they’re perfect for cozy fall days, festive parties, and holiday gatherings. Whether you serve them plain, glazed, or with a sweet dip, these little pumpkin crescents will disappear fast from your table.
