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To make Mini Pumpkin Pie Crescent Rolls, gather these simple items: - 1 can (8 oz) refrigerated crescent roll dough - 1 cup canned pumpkin puree - 1/3 cup brown sugar - 1 teaspoon pumpkin pie spice - 1/2 teaspoon vanilla extract - 1 egg, beaten (for egg wash) - 1/4 cup granulated sugar (for topping) - Whipped cream (for serving, optional) This list gives you everything you need to create a tasty fall treat. The star of the show is the pumpkin puree. It gives these rolls their rich, sweet flavor. Using refrigerated crescent roll dough makes this recipe quick and easy. You won’t need a lot of time or effort to impress your family or friends. Brown sugar adds a nice, deep sweetness, while pumpkin pie spice brings warmth to the filling. The vanilla extract enhances all the flavors nicely. The egg wash gives the rolls a shiny golden color after baking. Lastly, a sprinkle of sugar on top adds a sweet crunch. For a special touch, serve the rolls with whipped cream. It’s a fun way to enjoy this tasty dessert! You can find the Full Recipe in the next section for all the steps needed to make these delightful rolls. To start, grab a mixing bowl. Add 1 cup of canned pumpkin puree, 1/3 cup of brown sugar, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of vanilla extract. Mix these ingredients well until they are smooth. You want a creamy consistency. This will be your tasty filling for the rolls. Now, let’s move on to the dough. Unroll 1 can of refrigerated crescent roll dough on a clean surface. You will see lines that separate the dough into triangle shapes. Carefully pull apart each piece along these lines. Next, take a spoonful of your pumpkin filling. Place about 1 tablespoon at the wide end of each triangle. Roll the dough from the wide end to the tip. Make sure the filling is enclosed inside. Place each rolled crescent on a baking sheet lined with parchment paper. Before baking, preheat your oven to 375°F (190°C). This step is key for a nice golden finish. Brush the tops of the rolls with 1 beaten egg to give them a shiny look. In a small bowl, mix 1/4 cup of granulated sugar with a sprinkle of pumpkin pie spice. Sprinkle this mixture on top of each roll. Bake the rolls for about 12-15 minutes. They should look golden brown and puffed. To check if they are done, look for that lovely color. The rolls should be firm to the touch. Let them cool for a bit before serving. For the full recipe, visit the detailed instructions above. Enjoy your delicious mini pumpkin pie crescent rolls! To get a beautiful golden color on your crescent rolls, brush them with a beaten egg. This egg wash gives them a shiny finish that looks great on your table. You can also sprinkle a bit of sugar mixed with pumpkin pie spice on top before baking. This adds flavor and makes them even more appealing. To keep the filling from leaking out while baking, use just the right amount of pumpkin mixture. A tablespoon per crescent triangle works well. Make sure to seal the edges tightly when you roll them up. Pinching the seams helps keep the filling inside and prevents a mess in your oven. Garnishing these rolls with whipped cream can make them extra special. You can add a dollop right on top or serve it on the side. Either way, it enhances the flavor and adds a nice touch. Pair these sweet rolls with warm apple cider or a scoop of vanilla ice cream. They also go well with coffee or a sweet chai latte. For a fun dessert platter, try adding other fall treats like caramel apples or pecan pie. This makes your gathering feel festive and delicious! {{image_2}} You can get creative with the filling. Here are some ideas for different sweet pie fillings: - Apple Pie Filling: Use canned apple filling instead of pumpkin. This gives a nice change and taste. - Cherry Filling: Canned cherry pie filling works well too. It's sweet and tart for a fun twist. - Chocolate Hazelnut Spread: Spread a thin layer of chocolate hazelnut spread inside. This is a great treat for chocolate lovers. - Nut Butter and Banana: Spread nut butter and add banana slices for a yummy, fruity filling. You can also add chocolate or nuts to enhance the flavors: - Chocolate Chips: Add a few chocolate chips to any filling. They melt and create a gooey surprise. - Chopped Nuts: Mix in chopped pecans or walnuts for crunch. This adds texture to your rolls. You can make these rolls a bit healthier with a few simple tweaks. - Reduced-Sugar Dough: Look for reduced-sugar crescent roll dough at the store. This lowers the sugar without losing taste. - Whole Wheat Dough: Whole wheat dough offers more fiber. It also adds a nutty flavor to the rolls. For a vegan option, you can skip the egg wash. Try these alternatives: - Plant-Based Milk: Brush the tops with almond or soy milk. This gives a nice color when baked. - Aquafaba: Use aquafaba, the liquid from a can of chickpeas, as an egg wash. It works great for a golden finish. These variations and healthier options let you enjoy mini pumpkin pie crescent rolls in new ways. You can find the full recipe above to explore all the delicious possibilities. To keep your mini pumpkin pie crescent rolls fresh, use airtight containers. Glass or plastic containers work well. If you have a lot, wrap them in plastic wrap first. Refrigeration: Store in the fridge for up to three days. The cold will help keep them tasty. Freezing: For longer storage, freeze them. Place the rolls in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last for up to two months in the freezer. To reheat without drying out, use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the rolls on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. If using a microwave, place one roll on a plate. Heat for about 20-30 seconds. Check if it’s warm enough. You can always add more time if needed. Enjoy these delightful bites warm, and they will taste just as good as when you first baked them! These mini pumpkin pie crescent rolls stay fresh for about 3 days in the fridge. Store them in an airtight container. If you want them to last longer, freeze them. They can last up to 2 months in the freezer. Just make sure to wrap them well in plastic wrap before placing them in a freezer bag. Yes, you can prepare the filling ahead of time. Mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Then, store it in an airtight container in the fridge. This works great for saving time. Just be sure to use it within 3 days for the best taste. If you don't have pumpkin pie spice, don’t worry! You can use a mix of cinnamon, nutmeg, and ginger. For a quick blend, use 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger. This will give your filling a warm and cozy flavor. You can adjust the amounts to suit your taste. This blog post shares easy steps to make tasty pumpkin pie crescent rolls. You learned about key ingredients, preparation, and how to bake them perfectly. I also covered tips for serving and storing leftovers. In conclusion, this treat is quick to make and fun to enjoy. You can customize it or make it healthier, fitting any diet. These rolls bring joy to any table, especially in fall. Enjoy your baking adventure!

Mini Pumpkin Pie Crescent Rolls

Indulge in the deliciousness of Mini Pumpkin Pie Crescent Rolls—your new fall favorite! These easy-to-make treats combine creamy pumpkin puree with sweet spices, all wrapped in flaky crescent dough. Perfect for family gatherings or cozy nights at home, they’re ready in just 30 minutes. Don't miss out on satisfying your sweet tooth! Click through to explore the full recipe and impress your friends with this tasty dessert!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup canned pumpkin puree

1/3 cup brown sugar

1 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract

1 egg, beaten (for egg wash)

1/4 cup granulated sugar (for topping)

Whipped cream (for serving, optional)

Instructions
 

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

    In a mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until well mixed and smooth.

      Unroll the crescent roll dough on a clean surface, separating it into triangular pieces as per the perforated lines.

        Take a spoonful (about 1 tablespoon) of the pumpkin mixture and place it at the wide end of each crescent triangle.

          Gently roll the dough from the wide end to the tip, enclosing the filling, and place the rolled crescents on the prepared baking sheet.

            Brush the tops of the crescent rolls with the beaten egg to give them a golden finish while baking.

              In a small bowl, mix together the granulated sugar with a sprinkle of pumpkin pie spice. Sprinkle this mixture over the top of each roll.

                Bake the crescent rolls in the preheated oven for about 12-15 minutes, or until golden brown and puffed.

                  Remove from the oven and let cool slightly before serving.

                    If desired, serve with a dollop of whipped cream on the side.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 rolls