Mini Pumpkin Pie Crescent Rolls

These Mini Pumpkin Pie Crescent Rolls are an easy sweet fall dessert for busy days and the crescent dough bakes around a pumpkin and brown sugar and warm spice mixture until the rolls are flaky outside and soft in the center and I like serving them warm with powdered sugar for a fun seasonal treat and it is a dependable recipe when you want something easy and family-friendly.

Mini Pumpkin Pie Crescent Rolls are made with refrigerated crescent dough and pumpkin puree and brown sugar and pumpkin pie spice and vanilla and butter and cinnamon sugar and this easy baked recipe comes together quickly before the rolls bake until golden and if you enjoy simple crescent dough recipes then try our Easter Breakfast Crescent Ring for another easy baked idea.

Serve the warm pumpkin crescent rolls with a light powdered sugar finish for an easy family dessert and they are a simple fall baking recipe for Thanksgiving and holiday brunch and potluck tables and casual autumn parties.

Ingredients

Here is what I use for this recipe :

• Refrigerated crescent roll dough: Creates the flaky pastry shell that wraps around the pumpkin filling and bakes into 8 individual rolls.
• Pumpkin puree: Provides the thick pumpkin base and keeps the filling creamy without making the dough overly wet.
• Light brown sugar: Sweetens the pumpkin filling and adds a gentle caramel flavor that suits the warm fall spices.
• Pumpkin pie spice: Adds the classic blend of warm spices that gives the filling its familiar pumpkin pie character.
• Vanilla extract: Rounds out the pumpkin and spice flavors while adding a soft sweet aroma to the filling.
• Unsalted butter: Coats the shaped rolls so the cinnamon sugar adheres and the baked tops develop a glossy golden finish.
• Granulated sugar: Forms the crisp sweet topping that lightly caramelizes on the surface as the crescent rolls bake.
• Ground cinnamon: Adds a warm cinnamon note to the sugar topping and reinforces the pumpkin pie flavor.
• Powdered sugar: Finishes the baked batch with a light sweet dusting that gives the rolls a simple holiday look.

Tools I Use :

• Mixing bowl: Holds the pumpkin puree and sugar and spices while they are combined into a thick even filling.
• Measuring cups and spoons: Measure the pumpkin puree and sugars and spices and vanilla accurately so the filling stays balanced.
• Sheet pan: Provides enough space for all 8 rolls to expand and brown without pressing tightly against one another.
• Parchment paper: Lines the sheet pan to reduce sticking and catch small amounts of filling or melted sugar during baking.
• Pastry brush: Spreads the melted butter lightly over the shaped rolls so the cinnamon sugar can adhere evenly.

Instructions :

Step 1: Mix the pumpkin filling

The pumpkin puree changes from plain orange puree into a darker and thicker filling as the brown sugar and pumpkin pie spice and vanilla are folded through it until only tiny spice flecks remain. The separate measured ingredients become one creamy mixture with faint swirls and a slightly uneven homemade texture instead of perfectly smooth filling.

Tip: Mix only until the sugar and spice disappear into the puree because overworking the filling can make it looser than needed.

Step 2: Fill and roll the crescent triangles

Exactly 8 crescent dough triangles change from flat pieces into loosely rolled pastries after the pumpkin filling is spread in thin uneven layers and each triangle is rolled from the wide edge toward the point. The shaped rolls now have curved layered seams and slight size differences while small traces of orange filling remain visible at a few edges.

Tip: Keep a narrow clean border around the dough so the filling stays mostly inside while the crescent layers expand during baking.

Step 3: Coat with butter and cinnamon sugar

The 8 pale shaped rolls become lightly glossy after melted butter coats the tops and the cinnamon sugar settles unevenly across the curved dough with some heavier patches near the seams. The surface changes from plain dough to a speckled sweet coating while the rolls stay casually spaced and slightly shifted across the baking tray.

Tip: Scatter the cinnamon sugar unevenly rather than packing it on heavily so the dough can still puff and brown across the top.

Step 4: Bake until golden and flaky

The 8 coated rolls change from pale soft dough into puffed pastries with golden tops and deeper brown edges while the sugar topping melts into tiny crisp patches. The layers separate slightly as they bake and a few seams open enough to show thick orange pumpkin filling without losing the loose homemade shape.

Tip: Bake until the deepest folds are golden rather than judging only the tops because the layered dough needs enough time to cook through.

Step 5: Dust and serve one warm roll

One roll from the baked batch is transferred to a white plate and cut open so the flaky golden layers separate around the soft orange pumpkin center while a light portion of the powdered sugar dusting clings unevenly to the top. The single serving shows a browned exterior and a moist spiced interior with crumbs and irregular edges that make the finished pastry look homemade rather than perfectly styled.

Tip: Let the rolls cool for a few minutes before dusting so the powdered sugar stays visible while the pumpkin center remains warm.

Pro Tips :

• Keep the crescent dough cold until shaping so the triangles stay easy to handle and the baked rolls hold their flaky layers.
• Use thick pumpkin puree rather than pumpkin pie filling so the center stays rich and does not become overly sweet or loose.
• Leave a small clean border around each dough triangle so the pumpkin filling stays mostly inside as the rolls expand in the oven.
• Serve the rolls slightly warm because the pumpkin center tastes richer while the crescent layers stay soft inside and crisp outside.

Storage Instructions :

Store fully cooled Mini Pumpkin Pie Crescent Rolls in an airtight container in the refrigerator for up to three days so the pumpkin filling stays fresh and the pastry does not absorb extra moisture from the air.

For the best texture reheat the rolls in a moderate oven until the outside feels lightly crisp again and the pumpkin center is warmed through without becoming overly soft.

Freeze baked rolls without powdered sugar in a freezer safe container for up to one month and place parchment between layers so the flaky surfaces do not stick together. Thaw frozen rolls in the refrigerator before reheating and add the powdered sugar only after warming so the finish stays visible instead of melting into the pastry.

Frequently Asked Questions :

See You in the Kitchen

These Mini Pumpkin Pie Crescent Rolls are a great way to satisfy your pumpkin pie cravings without making a full pie from scratch and I typically set out No-Bake Easter Cheesecake at the same time so my holiday dessert options are ready together.

Even my family loves these little rolls and I also like serving Carrot Cake with Cream Cheese Frosting when I want another cozy dessert for the table.

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