Mini Pumpkin Pie Crescent Rolls


20 Rolls

Prep Time

10 Minutes

Cooking Time

15 Minutes

Total Time

25 Minutes

  • 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.

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