Easy Mini Pumpkin Pie Crescents – Sweet Recipe for Fall Desserts

Just when you think pumpkin pie couldn’t get any better, along come Mini Pumpkin Pie Crescents—tiny, golden bites of pure fall happiness. Picture this: a creamy pumpkin filling tucked inside buttery crescent dough, baked until the crust is perfectly flaky. Oh, and the best part? They’re ready in about 20 minutes. Yep, no need to spend hours in the kitchen when you can whip up these cuties faster than your coffee brews.

Now here’s the real kicker—are these Pumpkin Pie Croissants Crescent Rolls meant for breakfast, dessert, or just a sneaky afternoon snack? Honestly… all of the above. They work as quick pumpkin recipes dessert for a busy weeknight, but IMO, they’re also perfect for Sunday brunch or even a grab-and-go treat when you need a little pumpkin pick-me-up.

Got leftover pumpkin puree after making mini pumpkin pies or another round of sweet pumpkin recipes? Toss it into these crescents and call it a win. You’ll feel like a kitchen genius with minimal effort. And if you’re into variety, these little gems can hang out with both savory pumpkin recipes and the more indulgent side of pumpkin recipes dessert. Who says you can’t have both?

Here’s a pro tip: serve them warm with a little dusting of powdered sugar or a drizzle of caramel sauce. Boom—instant bakery vibes without the fancy price tag.

So whether you’re hunting for crescent roll recipes, brainstorming pumpkin recipes healthy options, or even planning fun pumpkin recipes dinner ideas, these crescents have your back. They’re cozy, quick, and a total crowd-pleaser. And let’s be real—anything wrapped in flaky crescent dough is basically irresistible.

Wouldn’t you agree it’s time to ditch boring snacks and let these mini pies steal the spotlight? 

Easy Mini Pumpkin Pie Crescents – Sweet Recipe for Fall Desserts

Mini Pumpkin Pie Crescents are a simple and tasty way to use leftover pumpkin. If you’re hunting for a fun pumpkin roll-up recipe for your fall baking lineup, this one’s a winner. These flaky pastries are a quick and easy alternative to a traditional pumpkin pie.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Yield: 20 rolls
• Category: Desserts
• Method: Baking
• Cuisine: American
• Author: Aleda

Ingredients

• 1 package (17 oz, 2 sheets) store-bought puff pastry, thawed
• 1¼ cups pumpkin puree (press between paper towels to remove extra moisture)
• ¼ cup light brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground allspice
• 2 egg yolks

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and egg yolks. Stir until smooth and fully combined.
3. On a lightly floured surface, unfold the puff pastry sheets and gently roll them out just a bit to flatten. Spread half of the pumpkin mixture evenly over each sheet.
4. Using a sharp knife or pizza cutter, slice each sheet into long triangles (roughly 2¾–3 inches at the base and 9–10 inches tall).
5. Starting at the wide end, carefully roll each triangle toward the tip to form a crescent shape. Place the rolled crescents on the prepared baking sheet, spacing them about 2½ inches apart.
6. Bake for 15 minutes, or until the crescents turn golden and puffed. Serve warm, and sprinkle with powdered sugar if desired.

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