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OMG Chocolate Desserts

food blog with yummy and easy recipes

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Mini Pumpkin Pie Crescent Rolls

written by Vera Z. October 18, 2019
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Jump to Recipe·Print Recipe·5 from 2 reviews

Mini Pumpkin Pie Crescent Rolls are the perfect way to use leftover pumpkin. If you are looking for a delicious pumpkin roll up recipe for your fall baking list, then you’ve found it! For an easy fall breakfast recipe, try these Pumpkin Pie Bombs, as well! Pumpkin pie pastries are such an easy alternative to a classic pumpkin pie.

Bunch of Mini Pumpkin Crescent Rolls on parchment paper.

Pumpkin Pie Crescent Roll Bites

These delicious bites made with a quick and simple pumpkin filling wrapped in a flaky crust made in about 20 minutes are a delicious and easy way to enjoy pumpkin pie. It’s a quick dessert for busy weeknight, but you can serve it for breakfast or brunch, too.

Whether you’re making pumpkin pie and have leftover pumpkin, or you want to try something new, this easy pumpkin recipe is great choice.

So, are pumpkin pie crescent rolls breakfast, dessert or just a snack? Well, I could say, they’re all that!

Ingredients for pumpkin pie filling: pumpkin puree, sugar, brown sugar, granulated sugar, egg yolk and spices. Pumpkin pie filling in a bowl with a spoon. Puff pastry sheet filled with pumpkin pie filling. Mini Pumpkin pie crescent rolls on a baking sheet lined with parchment paper.

Easy Pumpkin-Pie-Filled Pastries

They are delicious new fall breakfast or just a quick snack inspired by pumpkin pie. But they are equally satisfying as a dessert!

These crescent rolls are an easy way to use leftover pumpkin, whether you have pumpkin pie filling or puree pumpkin.

Making your own pumpkin pie filling couldn’t be easier! All you have to do is mix pumpkin puree with egg yolk, sugars, and spices. Once you have a thick filling, you simply fill your puff pastry with it.

For this recipe, I used puff pastry sheets and not refrigerated crescent rolls. I wanted a flaky crust, but you can use them both.

Spread a thin layer of pumpkin pie filling over the puff pastry sheets, cut into triangles, roll tightly and arrange onto a baking sheet. After 20 minutes and with just a few ingredients you have a hand-held pumpkin pie!

You are going to love these Mini Pumpkin Pie Crescent Rolls! They are the perfect warm and cozy treat with a cup of coffee on a fall day.

Baked Mini Pumpkin Pie Crescent Rolls dusted with sugar.

 

 

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Mini Pumpkin Pie Crescent Rolls


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Vera Z.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 rolls 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
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Description

Mini Pumpkin Pie Crescent Rolls are the perfect way to use leftover pumpkin. If you are looking for a delicious pumpkin roll up recipe for your fall baking list, then you’ve found it! Pumpkin pie pastries are such an easy alternative to a classic pumpkin pie.


Ingredients

  • 1  17oz.package (2 sheets) store-bought puff pastry-thawed
  • 1 ¼ cup pumpkin puree (place pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture)
  • ¼ cup light brown sugar
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon all-spice
  • 2 egg yolks

Instructions

  1. Preheat the oven to 375 F. Line baking sheets with parchment paper and set aside.
  2. To make the pumpkin pie filling in a bowl stir together reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg allspice and egg yolks to blend evenly.
  3. Unfold puff pastry on lightly floured surface, spread out the sheet so that it is flat. Roll out just slightly, using a rolling pin, then spread half of filling on each sheet.
  4. Starting on the wider side with a pizza cutter or a sharp knife, cut into long triangles (triangles should be about 2 ¾ -3 inches wide and about 9-10 inches high).
  5. Gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  6. Bake 15 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.
Mini Pumpkin Pie Crescent Rolls
pumpkin
13 comments
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Vera Z.

previous post
Pepperoni Pizza Pumpkins
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Peanut Butter Chocolate Cake

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13 comments

A New Week in a New Month – Lovely Living November 4, 2019 - 3:36 am

[…] Mini Pumpkin Pie Crescent Rolls (OMG Chocolate Desserts) […]

Reply
30-Minute Thanksgiving Recipes - bits and bites November 24, 2019 - 8:59 pm

[…] omg chocolate dessert – mini pumpkin pie crescent rolls […]

Reply
Irma Flores December 1, 2019 - 9:02 pm

Everything looks so good and delicious. I would like to thank you for sharing your recipes with us, thank you so much..but can I use a can of sweet potato, to make those cusson rolls?

Reply
Vera Z. December 3, 2019 - 2:36 pm

Thanks Irma. I think sweet potato will work fine.

Reply
Latasha February 17, 2020 - 12:29 pm

This is a very cool and different idea that I would’ve never thought about. Nice handheld dessert without the need of silverware. My only thing thing I would change is,i would use sweet potato my preference lol. My question is,im confused on the slicing of the dough,in the pic they’re long rectangles but you have triangles listed in the steps. I guess my brain isn’t working this early in the morning lol,but how did you get the triangle out of a rectangle? Oh if anyone use sweet potato,its better roasted than boiled,the sugars develop very well when cooked in the oven.

Reply
Eraj Siddiqui March 5, 2020 - 1:01 pm

this look perfect ! i ll try this

Reply
Kathy clifton August 13, 2020 - 1:51 am

I’ll try it next month

Reply
JANICE J FREEMAN March 28, 2020 - 5:03 am

WE LOVE THESE PILLSBURY CRESCENT ROLLS.. WHAT A TREAT THIS WILL BE… !!!WILL LET YOU KNOW

Reply
RHONDA LITTLEJOHN August 19, 2020 - 11:41 pm

Hello, can you please clarify your cutting process, those do not look like triangles. Thank you

Reply
Mary Ann Branham September 4, 2020 - 6:52 pm

Ah…now I see the triangle shapes cut into the dough, under the pumpkin-spread… You have to look a bit, but you can see it…

Reply
karen green September 9, 2020 - 1:25 am

Could you just use pumpkin pie spice instead of all of the different seasonings ?

Reply
Lindsay R Rynda September 15, 2022 - 4:15 am

How about use the Pillsbury crescent rolls instead of puff pastry?

Reply
Sherry September 24, 2022 - 12:07 am

If using actual Crescent Rolls; would there be any changes in your recipe?
Of course the triangles are already there, but should I roll them thinner or ?
Thank U!

Reply

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Hello and welcome to my kitchen!!! Thanks for stopping by! I’m so happy you’re here! Let me introduce myself. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts.

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