Description
These Mini Pumpkin Pie Crescent Rolls are a perfect cozy fall snack, combining the comforting flavors of pumpkin pie spices with flaky, buttery crescent rolls. Easy to prepare and baked to golden perfection, they are ideal for enjoying warm with a dusting of powdered sugar for an extra touch of sweetness.
Ingredients
Scale
Filling
- 1 cup Pumpkin Puree (Use leftover pumpkin pie filling for extra sweetness)
- 1 large Egg Yolk (Substitute with a flax egg for a vegan alternative)
- 1/2 cup Granulated Sugar (Adjust to taste based on your preference)
- 1/4 cup Brown Sugar (Can be swapped with coconut sugar for a healthier option)
- 1 teaspoon Cinnamon (Feel free to add more if you love spice!)
- 1/4 teaspoon Nutmeg (Fresh nutmeg can elevate the flavor even further)
- 1/4 teaspoon Ginger (Substitute with ground ginger if fresh isn’t available)
- 1/4 teaspoon Cloves (Just a pinch goes a long way)
Pastry
- 1 sheet Puff Pastry Sheets (Can use refrigerated crescent rolls for convenience)
Instructions
- Preparation: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Filling: In a mixing bowl, combine the pumpkin puree, egg yolk, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir thoroughly until the mixture becomes smooth and thick, ensuring all spices are evenly distributed.
- Roll Out Pastry: Lay the puff pastry sheet on a clean surface and gently roll it out to smooth creases and slightly enlarge it. Then, evenly spread the prepared pumpkin filling over the surface of the pastry sheet in a thin, consistent layer.
- Form Rolls: Cut the filled pastry sheet into triangular sections. Starting from the wide base of each triangle, tightly roll toward the tip to create crescent-shaped rolls, sealing the edges gently to hold the filling inside.
- Bake: Place the rolled crescents on the prepared baking sheet, spacing them slightly apart to allow for expansion. Bake in the preheated oven for 15 to 20 minutes, or until the rolls are puffed up and golden brown on all sides.
- Serve: Remove from the oven and let the mini pumpkin pie crescent rolls cool slightly on a wire rack. Serve warm, optionally dusted with powdered sugar for added sweetness and a pretty finish.
Notes
- For a vegan option, substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to thicken).
- You can use refrigerated crescent rolls instead of puff pastry sheets for convenience.
- Adjust the amount of sugar according to your preferred sweetness level or use coconut sugar as a healthier alternative.
- Freshly grated nutmeg and spices will enhance the flavor over pre-ground versions.
- Serve the rolls warm for the best texture and flavor.
