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+ servings

Mini Pumpkin Pie Crescent Rolls

Mini Pumpkin Pie Crescent Rolls is a quick and easy fall recipe and a delicious treat for Thanksgiving or Halloween.
Course Breakfast, Easy Dessert, Halloween, Thanksgiving
Cuisine American, French
Keyword Breakfast, Easy Dessert, Holiday
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 32
Author Sarah Kozowski


  • 2 tubes refrigerated crescent roll dough or Crescent Dough Sheet
  • 1 cup canned pumpkin puree
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar to taste
  • 1 to 2 tablespoons pumpkin pie spice to taste
  • 2 egg yolks
  • 1 teaspoon vanilla


  • Preheat the oven to 375F. Line a baking sheet with parchment paper.
  • In a small bowl, mix together the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice and vanilla. Mix in egg yolks.
  • Unroll the crescent dough on the baking sheet, separating the triangles. Cut each crescent roll triangle in half lengthwise into two pieces. (Or cut into triangles using a pizza cutter, or a sharp knife if using crescent roll sheet, triangles should be about 2 - 2 1/2 inches wide and about 9-10 inches high).
  • Spread about 1 Tablespoon of the pumpkin mixture on each triangle.
  • Starting with the largest end of the dough, gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  • Bake 10-12 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.