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Irresistible Mini Creamy Pumpkin Pie Crescent Rolls
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Irresistible Mini Creamy Pumpkin Pie Crescent Rolls Delight

Delight in these Irresistible Mini Creamy Pumpkin Pie Crescent Rolls, an easy dessert that captures the essence of autumn flavors.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: crescent rolls, easy dessert, fall dessert, mini dessert, pumpkin pie, thanksgiving treats
Servings: 10 rolls
Calories: 150kcal

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet

Ingredients

For the Rolls

  • 1 package Crescent Roll Dough Refrigerated for convenience.
  • 1 cup Canned Pumpkin Puree Use 100% pure pumpkin.
  • 1/2 cup Brown Sugar Substitute regular sugar if desired.
  • 1 teaspoon Cinnamon Freshly ground recommended.
  • 1/4 teaspoon Nutmeg Use sparingly.
  • 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.

For the Egg Wash (optional)

  • 1 large Egg Brush on rolls before baking.
  • 1 tablespoon Water Combine with egg for wash.

Instructions

How to Make Irresistible Mini Creamy Pumpkin Pie Crescent Rolls

  • Preheat oven to 375°F (190°C).
  • In a bowl, mix together the canned pumpkin puree, brown sugar, cinnamon, nutmeg, vanilla extract, and a pinch of salt until smooth.
  • Roll out the crescent dough and separate it into individual triangles.
  • Spoon about 1 tablespoon of the prepared pumpkin filling onto the wide end of each triangle.
  • Starting from the wide end, tightly roll each triangle towards the pointy end.
  • If desired, whisk together the egg with water and brush on each roll before baking.
  • Arrange the rolls on an ungreased baking sheet and bake for 12-15 minutes until golden brown.

Notes

Serve warm with a dollop of whipped cream for an added treat. Store leftovers in an airtight container.