Description
These mini pumpkin pie crescent rolls are a quick and easy fall dessert, combining creamy pumpkin pie filling with buttery crescent dough for a cozy, bite-sized treat. Perfect for busy families, holiday gatherings, or a sweet snack with coffee.
Ingredients
Scale
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar (light or dark)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons cream cheese, softened (optional)
- 1 tablespoon granulated sugar (for sprinkling on top, optional)
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, salt, and cream cheese (if using). Stir until smooth and creamy.
- Open the can of crescent roll dough and unroll onto a lightly floured surface or directly onto the prepared baking sheet. Separate into 8 triangles.
- Spread a thin layer of the pumpkin mixture over each triangle, leaving a small border around the edges (about 1 tablespoon per triangle).
- Starting at the wide end, roll each triangle up toward the narrow tip to form crescents. Curve the ends slightly and place tip-side down on the baking sheet, spaced about 2 inches apart.
- Brush each roll with melted butter. In a small bowl, mix granulated sugar with a pinch of cinnamon and sprinkle over the tops.
- Bake for 11-13 minutes, or until puffed and golden brown. Check at 11 minutes and add more time if needed.
- Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Don’t overfill the crescents to prevent leaking. Chill dough if it becomes sticky. For dairy-free or gluten-free versions, use appropriate substitutes for dough, butter, and cream cheese. These rolls are best served warm but can be reheated or frozen for later. Add chopped pecans, chocolate drizzle, or maple glaze for variations.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini crescent roll
- Calories: 120
- Sugar: 7
- Sodium: 210
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: pumpkin pie, crescent rolls, fall dessert, easy pumpkin dessert, mini pumpkin pie, Thanksgiving dessert, quick dessert, kid-friendly, autumn baking