If you’re craving all the magic of pumpkin pie in a sweet, flaky handheld treat, you’re in for a real delight with these Mini Pumpkin Pie Crescent Rolls. Each bite captures cozy autumn flavors—warm spice, creamy pumpkin, and a buttery pastry—while being ridiculously easy and fast to make. Whether you’re looking for a quick dessert-friendly addition to a harvest gathering or simply a way to treat yourself on a chilly afternoon, these charming minis have all the cozy goodness you adore, wrapped in a golden, sugar-sprinkled crust.
Ingredients You’ll Need
You only need a handful of pantry staples to whip up Mini Pumpkin Pie Crescent Rolls, and each ingredient truly plays its part. Soft creamy cheese for silkiness, a touch of spice for warmth, pumpkin for that unmistakable fall flavor, and ready-to-go crescent dough means prep is a breeze—let’s take a look at what you’ll need and why.
- Refrigerated crescent roll dough (1 can, 8 oz): Your shortcut to flaky, buttery layers without the fuss of homemade pastry.
- Pumpkin puree (1/2 cup): Brings that classic earthy sweetness and velvety texture.
- Granulated sugar (3 tablespoons): Just enough sweetness to enhance the pumpkin and spices.
- Pumpkin pie spice (1 teaspoon): A blend of cinnamon, nutmeg, cloves, and ginger for all the comforting fall aroma.
- Cream cheese, softened (2 tablespoons): Adds a creamy tang that balances the richness beautifully.
- Vanilla extract (1/2 teaspoon): Subtle background sweetness and aroma to deepen the flavor profile.
- Unsalted butter, melted (2 tablespoons): Gives the rolls a gorgeous golden shine and that irresistible crispiness.
- Coarse sugar for sprinkling, optional (2 tablespoons): For extra sparkle and a pleasant crunch on top—skip if you prefer a softer finish.
How to Make Mini Pumpkin Pie Crescent Rolls
Step 1: Preheat and Prep
First things first: get your oven ready by preheating to 375°F (190°C) so it’s nice and hot. Line a baking sheet with parchment paper—this keeps everything nonstick and makes clean-up a cinch, so the crescent rolls bake up golden and don’t stick.
Step 2: Mix the Pumpkin Pie Filling
In a small mixing bowl, combine your pumpkin puree, granulated sugar, pumpkin pie spice, softened cream cheese, and vanilla extract. Stir everything together until the mixture is completely smooth and uniform, with no lumps of cream cheese in sight. The aroma at this stage is out-of-this-world, teasing what’s to come!
Step 3: Unroll and Spread
Unroll the crescent roll dough and gently separate it into eight triangles. Working one at a time, spread about a tablespoon of the pumpkin mixture over each triangle, leaving a small border along the edges. That extra margin helps keep the filling neatly tucked inside as you roll.
Step 4: Roll and Shape
Starting from the wide end of each triangle, roll it toward the tip to create those irresistible crescent shapes. Arrange them seam-side down on your prepared baking sheet so they hold together as they bake.
Step 5: Butter and Sprinkle
Brush the tops of each roll generously with melted butter—this step is what gives the Mini Pumpkin Pie Crescent Rolls their gloriously golden sheen. If you love a little texture, sprinkle the tops with coarse sugar for a bakery-style finish.
Step 6: Bake to Perfection
Slide the tray into your preheated oven and bake for 10 to 12 minutes or until the crescents are puffed and deeply golden. The kitchen will smell amazing, a sure sign that your treats are almost ready. Let them cool slightly before transferring to a plate—warm, they’re at their peak of gooey goodness.
How to Serve Mini Pumpkin Pie Crescent Rolls
Garnishes
Your Mini Pumpkin Pie Crescent Rolls are delightful on their own, but a little finishing touch goes a long way! Try a dusting of powdered sugar, a simple drizzle of vanilla glaze, or even a small dollop of whipped cream for extra flair.
Side Dishes
Serve these rolls alongside a steaming mug of coffee, chai latte, or hot cocoa for a sweet snack spread. At a brunch table, pair them with fresh fruit or creamy Greek yogurt to balance their richness with a touch of brightness.
Creative Ways to Present
Arrange the warm rolls on a rustic wooden tray for casual get-togethers, or stack them in a tiered dessert display for holiday parties. You can even wrap each Mini Pumpkin Pie Crescent Roll in a strip of parchment and tie with twine for a lovely edible gift or party favor!
Make Ahead and Storage
Storing Leftovers
To keep any uneaten Mini Pumpkin Pie Crescent Rolls at their best, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to two days—perfect for sneaking one with your morning coffee!
Freezing
If you want to make a big batch ahead, let the baked rolls cool completely first. Layer them between sheets of parchment in a freezer-safe container or bag; they’ll keep for up to one month. Thaw overnight in the fridge or gently at room temperature before reheating.
Reheating
Pop your Mini Pumpkin Pie Crescent Rolls in a 300°F oven for about 5 minutes to restore their freshly-baked softness and slight crisp to the edges. While the microwave works in a pinch, the oven is best for reviving that bakery-style texture.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in this recipe; just be sure it’s well-drained and not too watery so your filling isn’t runny.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the cream cheese with a dairy-free alternative and use plant-based butter. The rolls will still be deliciously creamy and flavorful.
Can I add nuts or other mix-ins to the filling?
Definitely! Finely chopped pecans or walnuts add great crunch, or try a handful of mini chocolate chips for a fun twist on classic Mini Pumpkin Pie Crescent Rolls.
What if I only have regular sugar and not coarse sugar for topping?
No problem—regular granulated sugar works perfectly well for that sweet, sparkly topping, or you can omit it entirely for a softer roll.
Which type Dessert
The classic, refrigerated crescent roll dough you’ll find in the biscuit section works best. If you spot a “butter-flake” version, it gives an extra decadent layer, but any style will still create crowd-pleasing Mini Pumpkin Pie Crescent Rolls.
Final Thoughts
If you’re ready to enjoy an easy, irresistible taste of fall, give Mini Pumpkin Pie Crescent Rolls a try—you might just discover your new favorite five-ingredient dessert! Share them warm with friends, family, or keep a secret stash just for yourself the next time you’re in the mood for something cozy and sweet.
Print
Mini Pumpkin Pie Crescent Rolls Recipe
- Total Time: 22 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
These Mini Pumpkin Pie Crescent Rolls are a delightful twist on traditional pumpkin pie, wrapped up in a flaky crescent roll. Perfect for a quick and easy fall dessert!
Ingredients
Crescent Rolls:
- 1 can (8 oz) refrigerated crescent roll dough
Pumpkin Filling:
- 1/2 cup pumpkin puree
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon vanilla extract
Others:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Filling: In a small bowl, mix pumpkin puree, granulated sugar, pumpkin pie spice, cream cheese, and vanilla extract until smooth.
- Prepare Rolls: Unroll crescent dough and separate into 8 triangles. Spread pumpkin mixture over each triangle, leaving a small border. Roll up each triangle to form crescents.
- Bake: Place rolls on the baking sheet, brush with melted butter, and sprinkle with coarse sugar. Bake for 10-12 minutes until golden brown.
- Serve: Cool slightly before serving.
Notes
- For extra flavor, drizzle baked rolls with a quick powdered sugar and milk glaze.
- Best enjoyed warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
