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Pumpkin Pie Crescent Rolls Recipe

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These Mini Pumpkin Pie Crescent Rolls are a delightful fall-inspired treat combining flaky puff pastry with a spiced pumpkin pie filling. Perfect for breakfast, dessert, or a festive snack, these crescent rolls are easy to make and deliver warm, comforting flavors with a golden, flaky crust.

Ingredients

Puff Pastry

  • 1 17oz. package (2 sheets) store-bought puff pastry, thawed

Pumpkin Pie Filling

  • 1 ¼ cups pumpkin puree (dried with paper towels to remove excess moisture)
  • ¼ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 2 egg yolks

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to ensure the crescent rolls don’t stick and for easy cleanup.
  2. Prepare Pumpkin Pie Filling: In a mixing bowl, combine the pumpkin puree (pressed dry to remove excess moisture), granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, allspice, vanilla extract, and egg yolks. Stir thoroughly until the mixture is smooth and homogenous.
  3. Roll Out Puff Pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll them out with a rolling pin to smooth and slightly flatten the sheets, preparing them for filling.
  4. Spread Filling: Divide the pumpkin pie filling evenly and spread half over each puff pastry sheet, covering the surface area while leaving a small border around edges.
  5. Cut Triangles: Using a pizza cutter or sharp knife, cut each filled pastry sheet into long triangles approximately 2 ¾ to 3 inches wide at the base and 9 to 10 inches tall.
  6. Form Crescents: Starting from the wide base of each triangle, carefully roll it toward the pointed end to form a crescent shape. Place each crescent roll on the prepared baking sheets, spacing them about 2 ½ inches apart to allow for expansion during baking.
  7. Bake: Bake the crescent rolls in the preheated oven for about 15 minutes or until they are golden brown and puffed up nicely.
  8. Serve: Remove from the oven and serve warm. Optionally, dust the crescent rolls with powdered sugar for an extra touch of sweetness before serving.

Notes

  • Make sure to press excess moisture from the pumpkin puree to prevent soggy pastry.
  • The crescent rolls can be baked on a parchment-lined baking sheet to avoid sticking.
  • For an extra festive touch, sprinkle with powdered sugar just before serving.
  • Store leftovers in an airtight container and reheat gently in the oven for best texture.

Find it online: https://mealsbykate.com/pumpkin-pie-crescent-rolls-recipe/