Cool air. Warm oven. Soft cinnamon scents curling around the kitchen. I first made these mini pumpkin pie crescent rolls on a rushed October afternoon with half a can of pumpkin left and zero time for a “real” pie. The result? Magic. Sweet, spiced, buttery little bites that disappear faster than leaves on the driveway.
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Why You’ll Love These Mini Pumpkin Pie Crescent Rolls
These mini pumpkin pie crescent rolls are everything fall is meant to taste like—wrapped up in buttery, golden pastry. They’re quick to make, simple enough for beginners, and ideal when you just want a cozy dessert without pulling out a pie pan.
Perfect for Thanksgiving, potlucks, or weeknight cravings, these rolls are:
- A quick and easy fall dessert
- Full of cozy pumpkin pie spice
- Made with just a handful of ingredients
- Perfect for both kids and adults
Ingredients You’ll Need
You probably already have most of these in your pantry or fridge. That’s the beauty of this recipe—it’s fuss-free but full of flavor.
For the Pumpkin Filling
- ½ cup canned pumpkin
- ⅓ cup light brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 egg yolk
For the Glaze
- ⅓ cup powdered sugar
- 1 tbsp milk
You’ll also need:
- 1 (8 oz) can crescent roll dough
Optional add-ins: A sprinkle of chopped pecans or walnuts adds crunch. A dash of extra cinnamon gives more warmth. You can even mix in a spoonful of cream cheese if you’re feeling indulgent.
Step-by-Step Instructions
Follow these easy steps and you’ll have warm, sweet pumpkin rolls ready in no time.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the filling: In a bowl, stir together the pumpkin, brown sugar, pumpkin pie spice, cinnamon, and egg yolk until smooth.
- Roll out the dough: Open the crescent roll can and separate the dough into 8 triangles.
- Fill each triangle: Spoon about 1 tablespoon of the pumpkin mixture onto the wide end of each triangle.
- Roll them up: Starting from the wide end, gently roll toward the tip. Tuck in any sides if needed to keep the filling inside.
- Bake for 10–12 minutes, or until golden brown and puffed.
- Cool slightly—just enough that they won’t melt the glaze completely.
- Make the glaze: Whisk together the powdered sugar and milk until smooth.
- Drizzle over the warm rolls and serve immediately.
Helpful Tips & Variations
- Serve them warm: That’s when they’re the softest and most flavorful.
- Add ice cream: A scoop of vanilla next to a warm roll is downright irresistible.
- Store leftovers: Keep in an airtight container for up to 2 days. Reheat in a toaster oven for best texture.
- Switch it up: Try a chocolate drizzle instead of glaze, or go for a cream cheese glaze if you’re craving richness.
- Leftover pumpkin? Use it in Soft Pumpkin Oatmeal Cookies for a Chewy Fall Treat or Easy Pumpkin Pie Cupcakes with Whipped Topping.
Mini Pumpkin Pie Crescent Rolls Recipe Card
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Amazing Mini Pumpkin Pie Crescent Rolls
- Total Time: 17 minutes
- Yield: 8 rolls
- Diet: Vegetarian
Description
A quick and easy fall dessert using crescent roll dough and pumpkin pie filling. Perfect for cozy gatherings or a weeknight treat.
Ingredients
½ cup canned pumpkin
⅓ cup light brown sugar
1 tsp pumpkin pie spice
½ tsp cinnamon
1 egg yolk
1 (8 oz) can crescent roll dough
⅓ cup powdered sugar
1 tbsp milk
Instructions
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin, brown sugar, pumpkin pie spice, cinnamon, and egg yolk.
3. Unroll crescent roll dough and separate into 8 triangles.
4. Place 1 tablespoon of pumpkin mixture onto the wide end of each triangle.
5. Roll each triangle from the wide end to the point, tucking in the sides if needed.
6. Place on the prepared baking sheet.
7. Bake for 10–12 minutes or until golden brown.
8. Let them cool slightly.
9. Mix powdered sugar and milk to make glaze.
10. Drizzle glaze over warm rolls and serve.
Notes
Best served warm.
Great way to use up leftover canned pumpkin.
Can add chopped pecans or walnuts for crunch.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 12g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
More Such Recipes
If you love these, you’ll also enjoy:
- Classic Pumpkin Chocolate Chip Cookies with a Twist
- Pumpkin Cream Cold Brew Recipe to Serve with Dessert
- Soft Pumpkin Oatmeal Cookies for a Chewy Fall Treat
- Easy Pumpkin Pie Cupcakes with Whipped Topping
FAQs
Can I make these ahead of time?
Yes, you can prepare the filling and store it in the fridge a day ahead. You can also assemble and refrigerate the unbaked rolls for a few hours, then bake when ready.
Can I use homemade pumpkin puree instead of canned?
Absolutely. Just make sure it’s not too watery. Homemade puree can be thinner than canned, so drain any excess moisture with a paper towel before mixing.
How do I keep the crescent rolls from unrolling while baking?
Start with cold dough and don’t overfill. Press the point of the triangle into the dough after rolling, and place them seam side down on the baking sheet.
Final Thoughts
These mini pumpkin pie crescent rolls are the kind of dessert that brings people back to the kitchen before dinner’s even done. They’re warm, quick, and gently sweet. Plus, they’re a smart way to use up extra canned pumpkin.
Whether you’re baking with kids, planning for a holiday, or just craving something cozy, give these a try. Then share them with someone who needs a little fall comfort too.
You can find more easy recipes and fall treats over on Pinterest and Facebook. Let’s bake something simple and special together.