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
Scale
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
