Mini Pumpkin Pie Crescent Rolls for Cozy Fall Snacking

These Mini Pumpkin Pie Crescent Rolls are a delightful spiced treat perfect for fall snacking.

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Prep Time 20

Cook Time 20

Cooling Time 5

Total Time 45

Servings: 12 rolls

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

Pumpkin Filling

1 cup Pumpkin Puree Swap with sweet potato puree for a fun twist.
1 large Egg Yolk Essential for the filling’s texture.
2 tablespoons Granulated Sugar Substitute with brown sugar for deeper flavor.
2 tablespoons Brown Sugar Can be replaced with more granulated sugar.
1 teaspoon Pumpkin Pie Spice Mix cinnamon, nutmeg, and ginger if unavailable.

Pastry

2 sheets Puff Pastry Sheets Refrigerated crescent rolls can be used.
1 tablespoon Flour For dusting your work surface.

Equipment

Oven
Mixing bowl
Rolling Pin
baking sheet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a medium bowl, mix pumpkin puree, egg yolk, granulated sugar, brown sugar, and pumpkin pie spice until well combined.
Roll out puff pastry sheets on a floured surface. Cut into triangles or rectangles.
Spread a thin layer of pumpkin filling on the wide end of each pastry triangle.
Roll each pastry from the wide end to form a crescent shape, sealing the filling inside.
Place on a baking sheet and bake for 15-20 minutes until golden brown.
Let the rolls cool for about 5 minutes before serving.
Serve warm, optionally topped with powdered sugar or caramel sauce.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 800IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For the best texture, serve rolls warm right out of the oven.

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