Mini Pumpkin Pie Crescent Rolls Easy Fall Dessert Recipe

The scent of cinnamon and pumpkin spice swirling in the air, warm from the oven, with buttery pastry that practically melts in your mouth—these mini pumpkin pie crescent rolls are my go-to for cozy fall afternoons. I can still picture the first time I made them: it was a chilly October weekend, the leaves outside were a riot of color, and my kitchen just smelled like pure autumn. I was craving pumpkin pie but didn’t have the energy for rolling out pie dough, so I grabbed a can of crescent rolls and got creative. You know what? It was love at first bite.

Honestly, these are the kind of treats that make fall feel like a hug. They’re ridiculously simple, but every bite is loaded with that pumpkin pie flavor we all obsess over this time of year. I’ve tested and tweaked this mini pumpkin pie crescent rolls recipe more times than I can count (my kids never complain about taste-testing!), and every batch disappears faster than the last. If you’re someone who wants a classic fall dessert without any fuss, you’ll adore this recipe. It’s perfect for busy families, after-school snacks, holiday gatherings, or when you just need a sweet pick-me-up with your coffee.

Let’s face it: not everyone has time to bake a whole pie, but there’s something magical about these little pumpkin-filled crescents. They give you all the flavor and comfort of pumpkin pie, packed into a portable, golden package. As a recipe developer (and full-time fall fanatic), trust me—these mini pumpkin pie crescent rolls are about to become your new favorite autumn treat.

Why You’ll Love This Mini Pumpkin Pie Crescent Rolls Recipe

• Quick & Easy: Ready in under 30 minutes! Perfect for last-minute guests or late-night cravings.
• Simple Ingredients: You won’t need anything fancy or hard to find—just a few pantry staples and some refrigerated crescent dough.
• Perfect for Any Occasion: These mini pumpkin pie crescent rolls are magic for brunch spreads, Thanksgiving dessert tables, or even as a sweet breakfast treat.
• Crowd-Pleaser: Kids love them, adults sneak seconds, and honestly, I’ve never seen anyone eat just one.
• Unbelievably Delicious: Imagine all the best parts of pumpkin pie—sweet, creamy filling, warm spices, buttery crust—but in a bite-sized, handheld treat.

Here’s what really makes this recipe shine: the pumpkin filling is perfectly spiced and not too sweet, the crescent dough bakes up golden and flaky, and there’s a touch of cinnamon sugar on top for that irresistible finish. I blend the pumpkin filling until super smooth (no weird lumps here!), and roll them up so there’s just the right ratio of pastry to filling—no soggy bottoms, no dry bites.

These are the treats that make people ask for the recipe after the first bite. They’re the ones you bring to a potluck and everyone raves about. It’s not just about ease—it’s about giving you that soul-satisfying, cozy fall feeling with every mouthful. If you love classic pumpkin pie but want something fun, fast, and fuss-free, these mini pumpkin pie crescent rolls are for you. Grab your pumpkin spice, let’s make something special!

Ingredients Needed for Mini Pumpkin Pie Crescent Rolls

This recipe uses everyday ingredients you probably already have in your kitchen. The best part? Everything comes together with minimal prep and maximum flavor. Here’s what you’ll need for these delicious mini pumpkin pie crescent rolls:

• 1 can (8 oz / 226g) refrigerated crescent roll dough (I use Pillsbury for the flakiest texture, but any brand works)
• 1/2 cup (120g) canned pumpkin puree (not pumpkin pie filling—just pure pumpkin)
• 2 tablespoons (28g) brown sugar (light or dark, depending on how deep you want the flavor)
• 1 teaspoon pumpkin pie spice (or use 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, 1/8 tsp cloves if mixing your own)
• 1/2 teaspoon ground cinnamon (for a little extra warmth)
• 1/4 teaspoon vanilla extract (adds that cozy bakery aroma)
• Pinch of salt (balances the sweetness and brings out the pumpkin flavor)
• 2 tablespoons (28g) cream cheese, softened (optional, but I love the creaminess it adds)
• 1 tablespoon (14g) granulated sugar (for sprinkling on top, optional but pretty delicious)
• 1 tablespoon (14g) melted butter (brushed on top for that golden finish)

Ingredient notes and swaps:

• For a dairy-free version, use coconut cream cheese and dairy-free butter.
• Want it gluten-free? Use a gluten-free crescent dough (like the one from Immaculate Baking Company).
• If you don’t have pumpkin pie spice, cinnamon alone will work in a pinch (but you’ll miss out on that classic autumn flavor blend).
• Canned pumpkin puree is key—don’t substitute with pumpkin pie filling, or it’ll be way too sweet and runny.

I’ve tried a few different brands of crescent dough, and honestly, the name brands tend to get fluffier, but the store brand will do the trick if you’re on a budget. If you’re feeling extra fancy, you can mix a little maple syrup into the filling for deeper flavor (just reduce the sugar slightly to compensate). In a pinch, skip the cream cheese—these mini pumpkin pie crescent rolls are still dreamy without it!

Equipment Needed

• Baking sheet – Any sturdy rimmed sheet will do. I always line it with parchment paper for easy cleanup.
• Mixing bowl – Medium-sized, for whisking up the pumpkin filling.
• Small bowl – For melting butter or mixing cinnamon sugar topping.
• Measuring spoons and cups – For accuracy (eyeballing is tempting, but it’s easy to overdo the spices!).
• Butter knife or small offset spatula – For spreading the pumpkin mixture onto the dough triangles.
• Parchment paper – Not required, but it keeps those sticky bits from clinging to your pan.
• Pastry brush (optional) – For brushing melted butter on top, though a spoon works in a pinch.
• Wire cooling rack (optional) – Helps cool them faster and keeps the bottoms crisp.

I’ve used everything from vintage baking sheets to cheap dollar store pans for this recipe, and it always works. If you don’t have a pastry brush, use a clean paper towel or even your fingers to spread the butter. And if you’re short on mixing bowls, just wipe out your measuring cup after blending the filling—it doesn’t have to be fancy to be delicious. Just make sure your equipment is clean and dry before you start (nobody likes soggy crescents!).

How to Make Mini Pumpkin Pie Crescent Rolls

1. Prep your oven & pan: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Make the pumpkin filling: In a medium mixing bowl, combine 1/2 cup (120g) pumpkin puree, 2 tablespoons (28g) brown sugar, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract, a pinch of salt, and (if using) 2 tablespoons (28g) softened cream cheese. Stir well until the mixture is smooth and creamy. (If it looks too thick, add a tiny splash of milk to loosen it up—but don’t make it runny!)
3. Prepare the crescent dough: Open your can of crescent roll dough and carefully unroll it onto a lightly floured surface or directly onto your parchment-lined baking sheet. Separate into 8 triangles along the perforations. (If the dough tears, just pinch it back together. No stress.)
4. Spread the pumpkin filling: Using a butter knife or offset spatula, gently spread a thin layer of the pumpkin mixture over each triangle, leaving a small border around the edges. Don’t overfill—about 1 tablespoon per triangle is the sweet spot for mini pumpkin pie crescent rolls. Too much, and they’ll leak as they bake.
5. Roll them up: Starting at the wide end, roll each triangle up toward the narrow tip, just like you would for classic crescent rolls. Curve the ends slightly to make a crescent shape. Place each roll, tip-side down, on the prepared baking sheet, spaced about 2 inches (5 cm) apart.
6. Topping time: Brush each roll with a little melted butter (1 tablespoon/14g total should do it). In a small bowl, mix 1 tablespoon (14g) granulated sugar with a pinch of cinnamon, then sprinkle evenly over the tops of the rolls.
7. Bake: Slide the sheet into the oven and bake for 11-13 minutes, or until the crescent rolls are puffed and golden brown. (All ovens are a little different, so check at the 11-minute mark. If they’re still pale on top, give them another minute or two.)
8. Cool & enjoy: Let the mini pumpkin pie crescent rolls cool on the baking sheet for 2-3 minutes, then transfer to a wire rack. They’re best served warm, but honestly, they’re delicious at room temp, too!

Troubleshooting tips:

• If your dough is tearing, chill it for 5 minutes—cold dough is easier to handle.
• Leaky filling? Try using a little less, or sealing the edges with your fingers before rolling.
• Too brown on the bottom? Move the oven rack up a notch next time.

You’ll know they’re done when the tops are golden, the bottoms aren’t too dark, and your kitchen smells like fall heaven. From start to finish, these mini pumpkin pie crescent rolls are ready in about 25 minutes. It’s truly that easy!

Cooking Tips & Techniques for Foolproof Mini Pumpkin Pie Crescent Rolls

• Don’t overfill: The biggest mistake I’ve made (more than once, honestly) is using too much pumpkin mixture. Just a thin layer is enough, or the filling will spill out and make a mess.
• Use parchment paper: Crescent rolls love to stick, especially if the filling leaks out. Lining your baking sheet saves so much cleanup time.
• Chill your dough: If your kitchen is warm, pop the unrolled dough in the fridge for 5 minutes. It’s less likely to tear or get sticky that way.
• Seal the tips: Pinch the tip of each roll into the dough to help keep the filling inside while they bake.
• Even spacing: Give each roll some breathing room on the pan—they puff up as they bake and need space to get golden all around.
• Watch the bake time: All ovens run a little differently. Start checking at 11 minutes and don’t walk away. They go from golden to overdone pretty fast.
• Keep it simple: If you want to drizzle with icing or glaze, wait until the rolls are cooled a bit, or it’ll melt right off.

I’ve definitely rushed these and regretted it (one batch turned into pumpkin lava all over my pan). Take your time with the filling, and don’t be afraid to adjust the sugar or spice to your taste. If you’re making a double batch (highly recommended for parties!), bake one tray at a time for the most even results. And if your first batch isn’t picture-perfect? Who cares—they’ll still taste incredible!

Variations & Adaptations

• Gluten-Free Mini Pumpkin Pie Crescent Rolls: Use a gluten-free crescent dough and check your pumpkin pie spice for any sneaky flour additives. The texture is a bit more delicate, but the flavor is still fantastic.
• Vegan Version: Swap regular crescent dough for a vegan-friendly brand, use dairy-free butter and vegan cream cheese, and you’re good to go. I’ve done it for a vegan friend, and honestly, nobody could tell the difference.
• Pecan Crunch: Sprinkle chopped toasted pecans over the filling before rolling for a nutty, crunchy twist.
• Chocolate Drizzle: Once cooled, drizzle the rolls with melted dark or white chocolate for a bakery-style finish (kids go wild for this one).
• Maple Glaze: Mix 1/2 cup (60g) powdered sugar with 2 teaspoons maple syrup and a splash of milk for a sweet glaze to drizzle on top.
• Spice It Up: Add a dash of cardamom or extra ginger to the pumpkin mixture for an extra kick.

One of my favorite tweaks is adding a spoonful of orange zest to the filling for a bright, citrusy note. If you’re feeling adventurous, try swapping the pumpkin for sweet potato puree—it’s a fun southern-inspired twist. Allergic to nuts? Skip the pecans and go heavy on the spices instead. There’s no wrong way to enjoy these mini pumpkin pie crescent rolls!

Serving & Storage Suggestions

These mini pumpkin pie crescent rolls are best served warm, just out of the oven—the filling is creamy, the pastry is flaky, and the cinnamon sugar is perfectly crisp. If you’re making them ahead, you can reheat for a few seconds in the microwave or a couple of minutes in a 300°F (150°C) oven to freshen them up.

• Presentation: Pile them high on a rustic cake stand or wooden board, and sprinkle with a little extra cinnamon sugar right before serving for that Pinterest-worthy look.
• Pairings: Serve with hot apple cider, pumpkin spice lattes, or a scoop of vanilla ice cream for dessert.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Freezing: You can freeze baked rolls for up to 2 months—just cool completely, wrap tightly, and thaw in the fridge overnight. Reheat gently before serving.

Honestly, the flavors get even richer after a day as the spices meld. If you’re planning to serve them at a party, bake them the morning of and warm up in the oven just before guests arrive. They’ll taste (and smell) like you just pulled them fresh from the oven!

Nutritional Information & Benefits

Each mini pumpkin pie crescent roll is about 120 calories, with 4g fat, 18g carbohydrates, 2g protein, and 7g sugar (based on standard crescent dough and filling). Pumpkin is loaded with vitamin A, fiber, and antioxidants, so you’re getting a little healthy boost in every bite. The recipe is easy to adapt for gluten-free or dairy-free diets (just swap out the dough and butter).

Allergens to note: contains wheat (unless using gluten-free dough), dairy (unless using vegan swaps), and possibly eggs depending on your crescent dough brand. For me, these mini pumpkin pie crescent rolls hit that sweet spot—satisfying your sweet tooth while still giving you the goodness of real pumpkin. It’s a treat you can feel good about enjoying!

Conclusion

There’s just something about these mini pumpkin pie crescent rolls that brings out the best parts of fall—warmth, comfort, and a little bit of magic in every bite. They’re easy enough for weeknight baking, fancy enough for holiday gatherings, and honestly, they’re the kind of treat you’ll find yourself making again and again. The best part? They’re endlessly customizable, so you can make them your own.

I love this recipe because it’s quick, foolproof, and always gets rave reviews. Whether you’re baking for your family, friends, or just yourself (no judgment!), give these mini pumpkin pie crescent rolls a try. I’d love to hear how you make them your own—leave a comment, share your photos, or tell me your favorite variation. Happy fall baking, and remember: sometimes the simplest treats are the ones we remember most!

Frequently Asked Questions About Mini Pumpkin Pie Crescent Rolls

Can I prepare mini pumpkin pie crescent rolls ahead of time?

Yes! You can assemble and refrigerate them (unbaked) for up to 12 hours. Bake straight from the fridge, adding 1-2 extra minutes to the baking time.

What’s the best way to reheat leftovers?

Reheat in a 300°F (150°C) oven for 5-7 minutes, or microwave for 10-15 seconds. They’ll taste just-baked!

Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s not too watery—drain off any excess liquid for best texture. Homemade puree adds a fresh, earthy flavor.

Are there any nut-free variations?

Definitely. Skip any nut toppings or fillings, and these mini pumpkin pie crescent rolls will be perfectly nut-free (just double-check your crescent dough ingredients).

Can I freeze mini pumpkin pie crescent rolls?

Yes! Let them cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.

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