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Mini Pumpkin Pie Crescent Rolls

Mini Pumpkin Pie Crescent Rolls for Cozy Fall Indulgence

These Mini Pumpkin Pie Crescent Rolls are a delightful twist on traditional pumpkin pie, perfect for a quick and cozy fall treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 rolls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Pumpkin Puree canned or homemade
  • 1 large Egg Yolk no direct substitute
  • 1/2 cup Brown Sugar can substitute with coconut sugar
  • 1/4 cup Granulated Sugar
  • 1 tbsp Pumpkin Pie Spice or mix of cinnamon, nutmeg, and ginger
For the Pastry
  • 1 package Puff Pastry Sheets or refrigerated crescent rolls
  • 2 tbsp Butter for brushing, optional for dairy-free

Equipment

  • Mixing Bowl
  • whisk
  • Baking Sheet
  • Parchment Paper
  • Oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the pumpkin puree, egg yolk, brown sugar, granulated sugar, and pumpkin pie spice. Blend until smooth.
  2. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out puff pastry or open crescent rolls and cut into triangles.
  3. Spread pumpkin filling on each pastry piece and roll from the wide end to the point, sealing edges.
  4. Brush melted butter on top of each roll. Bake for 15-20 minutes until golden brown.
  5. Allow to cool for 5 minutes before serving warm or at room temperature.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 2000IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These rolls are best enjoyed fresh from the oven but can be reheated for a few minutes if made ahead.

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