Mini Pumpkin Pie Crescent Rolls: Easy and Indulgent Fall Treats
Enjoy these Mini Pumpkin Pie Crescent Rolls, an easy and indulgent fall treat perfect for any celebration.
Equipment
- oven
- baking sheets
- parchment paper
- mixing bowl
- Rolling Pin
- Pizza Cutter
Ingredients
Pastry and Filling
- 1 17oz.package store-bought puff pastry thawed
- 1.25 cups pumpkin puree drained
- 0.25 cups light brown sugar
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1.5 teaspoons cinnamon
- 0.25 teaspoon ginger
- 0.25 teaspoon nutmeg
- 0.125 teaspoon all-spice
- 2 egg yolks
Instructions
Baking Instructions
- Preheat the oven to 375 F. Line baking sheets with parchment paper and set aside.
- In a bowl, stir together reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and egg yolks to blend evenly.
- Unfold puff pastry on a lightly floured surface, spread out the sheet, and roll out slightly. Spread half of the filling on each sheet.
- Starting on the wider side, cut the pastry into long triangles approximately 2 ¾ - 3 inches wide and 9 - 10 inches high.
- Gently roll each triangle into a crescent and arrange them onto the baking sheet, leaving 2 ½ inches apart.
- Bake for 15 minutes or until golden brown. Serve warm and dust with powdered sugar if desired.
Notes
These mini pumpkin pie crescent rolls are a delightful treat for fall and are best served warm.
Nutrition
Serving: 1crescent rollCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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