There’s something utterly delightful about the aroma of fresh pumpkin wafting through the kitchen, especially when it’s nestled inside flaky crescent rolls. Imagine biting into a warm, gooey mini pumpkin pie crescent roll, with its sweet and spiced filling enveloped in buttery dough. It’s like a hug for your taste buds, perfect for cozy fall evenings or festive gatherings. For more inspiration, check out this Biscuit Garlic Butter Cheese Bombs recipe.
The anticipation builds as you prepare these mini pumpkin pie crescent rolls. You can almost hear the oohs and aahs from family and friends as they take their first bite. delicious dessert option Whether served as a Thanksgiving appetizer or a whimsical dessert at a dinner party, these little bites of joy are bound to become the highlight of any occasion. vegetarian appetizer option savory crescent roll recipe no bake carrot cake bites.
Why You'll Love This Recipe
- These mini pumpkin pie crescent rolls are incredibly easy to prepare, making them perfect for last-minute gatherings
- Their sweet and spicy flavor will have everyone coming back for seconds
- With their golden-brown exterior and delicious filling, they are visually stunning on any table
- Plus, they can be enjoyed as a snack or dessert, making them versatile for any event
I remember the first time I made these delightful treats; my family couldn’t stop raving about them at our Thanksgiving dinner. It was such a hit that I had to make another batch before the night ended.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Crescent Roll Dough: Grab a tube of refrigerated crescent roll dough; it saves time and adds that buttery goodness.
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Canned Pumpkin Puree: Use pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture.
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Sugar: Granulated sugar sweetens the filling just right; adjust based on your sweetness preference.
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Pumpkin Pie Spice: This magical blend of spices brings warmth and depth; feel free to add more if you’re feeling adventurous.
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Vanilla Extract: A splash of vanilla enhances the flavors beautifully; opt for pure vanilla extract for maximum impact.
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Egg Wash (optional): Beaten egg gives the rolls a shiny finish; it’s not mandatory but makes them look extra tempting.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make clean-up easier later.
Prepare Your Filling: In a bowl, mix together canned pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth and creamy. Taste it—it’s like fall in a bowl!
Roll Out the Dough: Unroll the crescent roll dough onto your prepared baking sheet. Separate into triangles along the perforations—this is where magic happens!
Add Filling to Each Triangle: Spoon a generous amount of your delicious filling onto each triangle base. Don’t be shy; these little rolls deserve all that goodness.
Roll Them Up!: Starting from the wide end of each triangle, roll up tightly towards the tip. Place them seam-side down on your baking sheet—they’re shy and prefer not to show their seams!
Brush with Egg Wash (Optional): If you’re feeling fancy, brush each roll with beaten egg for that golden-brown finish that screams “eat me!”
Bake Until Golden Brown: Bake in your preheated oven for 12-15 minutes or until golden brown and puffed up. The kitchen will smell heavenly—try not to drool!
Enjoy serving these mini pumpkin pie crescent rolls warm out of the oven. Perfectly paired with coffee or tea, they’ll bring smiles to faces young and old alike! For more inspiration, check out this Lemon Cheesecake Squares recipe.
You Must Know
- Mini Pumpkin Pie Crescent Rolls are a delightful twist on classic pumpkin pie
- They are easy to make, perfect for parties, and bring a warm, cozy aroma that fills your home with holiday cheer
- Don’t forget the whipped cream for an extra treat!
Perfecting the Cooking Process
To achieve the best results, preheat your oven while you prepare the filling. Roll out the crescent dough and fill each triangle before baking them to golden perfection.
Add Your Touch
Mix spices like nutmeg or cinnamon into the pumpkin filling for added warmth. Consider adding chocolate chips or nuts for an unexpected crunch that pairs wonderfully with the creamy pumpkin.
Storing & Reheating
Store leftover Mini Pumpkin Pie Crescent Rolls in an airtight container in the fridge for up to three days. Reheat in a 350°F oven for about five minutes to maintain crispiness.
Chef's Helpful Tips
- Keep your crescent rolls fresh by sealing them tightly before baking
- Using fresh pumpkin puree enhances flavor, so opt for homemade if possible
- Experiment with different spices to customize your filling
The first time I made Mini Pumpkin Pie Crescent Rolls, my friends devoured them within minutes! Their laughter filled the kitchen as they begged for seconds, proving that these treats were an instant hit.
FAQ
Can I use store-bought pumpkin puree?
Yes, store-bought pumpkin puree works perfectly and saves time in preparation.
How do I know when they are done baking?
They should be golden brown and puffed up; check after 12-15 minutes of baking.
Can I freeze Mini Pumpkin Pie Crescent Rolls?
Absolutely! Freeze before baking and cook directly from frozen when ready to enjoy.
Mini Pumpkin Pie Crescent Rolls
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
Description
Mini Pumpkin Pie Crescent Rolls are a delightful autumn treat that combines the warm, spiced flavors of pumpkin pie with flaky crescent roll dough. These bite-sized pastries are perfect for cozy gatherings or festive occasions, offering a sweet and savory surprise with every bite. Easy to prepare and irresistibly delicious, they’re sure to become a favorite at your holiday celebrations.
Ingredients
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 egg (for egg wash, optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth.
- Unroll the crescent dough on the baking sheet and separate it into triangles.
- Spoon the filling onto each triangle’s base and roll them up tightly towards the tip.
- Place rolls seam-side down on the baking sheet; brush with beaten egg if desired.
- Bake for 12-15 minutes or until golden brown and puffed up.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (40g)
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
