Mini Pumpkin Pie Crescent Rolls

A Fall Baking Memory Worth Creating

There’s something magical about the aroma of pumpkin and warm spices wafting through your kitchen on a crisp autumn morning. I’ll never forget the first time I made these Mini Pumpkin Pie Crescent Rolls—it was a Sunday afternoon, and I had half a can of pumpkin puree sitting in my fridge, begging to be used. Instead of letting it go to waste, I decided to experiment with puff pastry, and honestly, these little beauties have become my go-to fall treat ever since.

What makes these crescent rolls so special is how they capture all the cozy flavors of traditional pumpkin pie without any of the fuss. Additionally, they’re perfectly portable, making them ideal for everything from holiday brunches to cozy coffee dates. The flaky, buttery pastry combined with the spiced pumpkin filling creates a bite-sized piece of autumn heaven that everyone absolutely adores.

Why You’ll Love This Recipe

Quick and Effortless

First and foremost, these pumpkin crescents come together in just 25 minutes from start to finish. Unlike traditional pumpkin pie that requires par-baking crusts and lengthy cooling times, this recipe lets you enjoy warm, delicious pumpkin pastries in under half an hour. Moreover, the use of store-bought puff pastry means you skip the most time-consuming step entirely.

Perfect for Leftover Pumpkin

If you’re like me, you often end up with partial cans of pumpkin puree after making other recipes. These crescent rolls are an excellent solution to that common kitchen dilemma. Rather than letting that pumpkin go to waste, you can transform it into something spectacular that feels completely different from standard pumpkin desserts.

Impressively Beautiful

Despite being incredibly easy to make, these mini crescents look absolutely stunning on any dessert table. The golden, flaky layers of puff pastry spiral beautifully around the spiced filling, creating an elegant presentation that will make guests think you spent hours in the kitchen. Furthermore, a light dusting of powdered sugar adds that final touch of sophistication.

Versatile and Crowd-Pleasing

Whether you’re hosting Thanksgiving dinner, attending a potluck, or simply craving something sweet with your morning coffee, these crescent rolls fit the bill perfectly. They’re equally at home on a fancy dessert platter or wrapped in napkins for an on-the-go breakfast treat.

Ingredients You’ll Need

Main Components

1 package (17 oz.) store-bought puff pastry, thawed – This creates those irresistibly flaky layers
1¼ cups pumpkin puree – Make sure to drain excess moisture using paper towels
¼ cup light brown sugar – Adds depth and molasses notes
3 tablespoons granulated sugar – Balances the sweetness perfectly
1 teaspoon vanilla extract – Enhances all the warm spices
1½ teaspoons cinnamon – The star of our spice blend
¼ teaspoon ginger – Brings subtle warmth
¼ teaspoon nutmeg – Adds classic pumpkin pie flavor
⅛ teaspoon allspice – Rounds out the spice profile beautifully
2 egg yolks – Binds the filling and adds richness

Optional Finishing Touch

Powdered sugar for dusting – Creates a beautiful, bakery-style appearance

Step-by-Step Instructions

Prepare Your Workspace

Begin by preheating your oven to 375°F, ensuring it reaches the proper temperature while you prepare the crescents. Next, line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This simple step will save you time later and ensure your crescents release perfectly from the pan.

Drain the Pumpkin Puree

This step is crucial for preventing soggy pastries. Place your pumpkin puree in the center of several layers of paper towels, then wrap it up and gently press to absorb excess moisture. The goal is to remove as much liquid as possible without completely drying out the puree. Once drained, your pumpkin should have a thicker, more paste-like consistency that won’t make your pastry soggy.

Create the Pumpkin Filling

In a medium mixing bowl, combine the drained pumpkin puree with both sugars, stirring until well blended. Then, add the vanilla extract, cinnamon, ginger, nutmeg, and allspice, mixing thoroughly to distribute the spices evenly. Finally, incorporate the egg yolks, whisking until the filling becomes smooth and cohesive. The mixture should be spreadable but not runny—similar to thick frosting in consistency.

Prepare the Puff Pastry

Unfold your thawed puff pastry sheets onto a lightly floured surface, smoothing them out completely. Using a rolling pin, gently roll each sheet to eliminate any creases and make it slightly thinner—this helps create even layers when rolled. Be careful not to roll too thin, as you want to maintain those beautiful flaky layers that make puff pastry so irresistible.

Spread and Cut

Divide your pumpkin filling in half, then spread one portion evenly over each puff pastry sheet, leaving a small border around the edges. Working with the wider side facing you, use a pizza cutter or sharp knife to cut the pastry into long triangles. Each triangle should measure approximately 2¾ to 3 inches wide at the base and 9 to 10 inches in height. Don’t worry if they’re not perfectly uniform—rustic charm is part of their appeal!

Roll Into Crescents

Starting at the wide base of each triangle, gently roll the pastry toward the point, creating that classic crescent shape. Handle them carefully to avoid squeezing out the filling, and make sure the tip is tucked underneath to prevent unrolling during baking. As you complete each crescent, place it seam-side down on your prepared baking sheet, spacing them about 2½ inches apart to allow for expansion.

Bake to Golden Perfection

Slide your baking sheets into the preheated oven and bake for approximately 15 minutes, watching for a beautiful golden-brown color to develop. The pastry should be crisp and flaky, with the filling set and slightly caramelized around the edges. Once they’re perfectly golden, remove them from the oven and let them cool for just a few minutes before serving—they’re absolutely divine when still warm!

Serving Suggestions

These Mini Pumpkin Pie Crescent Rolls are wonderfully versatile when it comes to serving options. For breakfast or brunch, arrange them on a platter alongside fresh fruit and warm maple syrup for dipping. The combination of the spiced pumpkin with sweet maple creates an irresistible flavor profile that guests will love.

Alternatively, serve them as an elegant dessert with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The contrast between the warm pastry and cold cream is absolutely heavenly. For an extra-special presentation, drizzle them with caramel sauce or dust generously with powdered sugar just before serving.

These crescents also make fantastic afternoon tea accompaniments. Pair them with hot apple cider, spiced chai lattes, or strong coffee for a cozy fall snack. They’re equally delicious at room temperature, making them perfect for packed lunches or picnic baskets.

Recipe Variations to Try

Cream Cheese Swirl

For an even more decadent version, mix 4 ounces of softened cream cheese with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla. Spread this mixture on the puff pastry first, then layer the pumpkin filling on top. The tangy cream cheese beautifully complements the sweet pumpkin spice filling.

Chocolate Chip Addition

Sprinkle mini chocolate chips over the pumpkin filling before rolling for a delightful surprise. The melted chocolate adds richness and makes these crescents even more indulgent. This variation is especially popular with kids!

Pecan Praline Topping

Before baking, brush the crescents with melted butter and sprinkle with a mixture of chopped pecans, brown sugar, and a pinch of cinnamon. This creates a crunchy, caramelized topping that adds wonderful texture contrast.

Apple Pumpkin Fusion

Mix finely diced apples (about ½ cup) into your pumpkin filling for added texture and a subtle fruity note. The apples soften during baking while adding little bursts of sweetness throughout.

Make-Ahead Tips

These crescents are fantastic for advance preparation, making your entertaining much easier. You can assemble the crescents completely, place them on a parchment-lined baking sheet, and freeze them for up to one month. Once frozen solid, transfer them to a freezer bag for easier storage. When you’re ready to bake, simply add 3-5 minutes to the baking time—no need to thaw!

Alternatively, you can bake them completely, let them cool, and store them in an airtight container at room temperature for up to 2 days. Reheat them in a 300°F oven for about 5 minutes to restore their crispness before serving.

The pumpkin filling can also be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using, as some separation may occur during storage.

Important Notes

Draining the Pumpkin: This step cannot be skipped! Excess moisture in the pumpkin puree will make your pastry soggy and prevent proper browning. Taking the time to properly drain the puree ensures crispy, flaky results every time.

Pastry Temperature: Make sure your puff pastry is properly thawed but still cold to the touch. If it becomes too warm, it will be difficult to work with and won’t puff properly during baking. If needed, pop it back in the refrigerator for 10 minutes to firm up.

Even Spacing: Don’t crowd your crescents on the baking sheet. They need room to expand and puff up properly. Baking in batches is better than cramming them together, which can result in uneven cooking.

Storage Tips: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. The refrigerator will soften the pastry slightly, but a quick reheat in the oven will restore most of the crispness.

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in this recipe. However, it typically contains more moisture than canned puree, so be extra diligent about draining it using the paper towel method. You may need to use additional layers of paper towels and press more firmly to achieve the right consistency.

Why did my crescents turn out soggy?

The most common culprit is not draining the pumpkin puree adequately. Additionally, overfilling the pastry or not spacing the crescents properly on the baking sheet can trap steam and create sogginess. Make sure to follow the draining instructions carefully and give each crescent plenty of room to breathe.

Can I use crescent roll dough instead of puff pastry?

While you can certainly try this substitution, the results will be quite different. Crescent roll dough is softer and more bread-like, whereas puff pastry creates those signature flaky, crispy layers. If you do use crescent dough, reduce the baking time by 2-3 minutes and watch carefully to prevent over-browning.

How do I know when they’re done baking?

Look for a deep golden-brown color on the pastry—it should be noticeably darker than a pale golden hue. The crescents should feel crisp when gently touched, and you might see some of the filling bubbling slightly around the edges. If they’re still pale after 15 minutes, continue baking in 2-minute increments until properly browned.

Can I make these dairy-free?

Great news—this recipe is naturally dairy-free since puff pastry typically contains only flour, water, salt, and vegetable shortening! Just double-check your specific puff pastry brand to ensure it doesn’t contain butter. The filling itself contains no dairy products.

What’s the best way to reheat leftovers?

For the crispiest results, reheat leftovers in a 325°F oven for 5-7 minutes. Avoid the microwave, which will make the pastry soggy and limp. An air fryer also works beautifully—just reheat at 320°F for 3-4 minutes.

Can I add other spices to the filling?

Definitely! Feel free to customize the spice blend to your preferences. Cardamom, cloves, or even a pinch of black pepper can add interesting complexity. Just be careful not to overpower the pumpkin flavor—start with small amounts and adjust to taste.