Description
These Mini Pumpkin Pie Crescent Rolls are the easiest way to enjoy cozy pumpkin pie flavor in a flaky, golden bite. They are perfect for fall mornings, holiday gatherings, and effortless seasonal desserts.
Ingredients
Scale
- 1/2 cup (120 g) pumpkin puree
- 2 tablespoons (25 g) packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 package (8 oz or 226 g) refrigerated crescent roll dough
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon (12 g) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla until smooth.
- Separate crescent dough into 8 triangles.
- Spread about 1 tablespoon of pumpkin filling over the center of each triangle, leaving the edges clear.
- Roll each triangle from the wide end toward the pointed tip.
- Place the rolls on the prepared baking sheet with the pointed tips tucked underneath.
- Brush each roll lightly with melted butter.
- Mix granulated sugar with cinnamon and sprinkle over the rolls.
- Bake for 10 to 13 minutes, or until puffed and golden brown.
- Cool for several minutes before serving.
- Cuisine: American