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.
Servings 32
Ingredients
- 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
Instructions
- 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.