Mini Pumpkin Pie Crescent Rolls

Mini Pumpkin Pie Crescent Rolls

Serves: 20 Rolls
Cooking Time: 15 Minutes
Mini Pumpkin Pie Crescent Rolls


  • 2 sheets store-bought puff pastry
  • 1 ¼ cup pumpkin puree
  • ¼ cup 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


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  1. Preheat the oven to 375 F.
  2. In a bowl stir together reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg allspice and egg yolks to blend evenly.
  3. Roll out puff pustry 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.
  5. Roll each triangle into a crescent and arrange onto the baking sheet.
  6. Bake 15 minutes or until golden brown. Serve warm.