Pumpkin recipes are my favorite, and these mini pumpkin pie crescents are at the top of the list. I like that I can make these without having to make the everyday pumpkin pie recipe.
Don’t get me wrong, pumpkin pie is delicious, but there is always time to try different versions of the Thanksgiving dessert that everyone knows and loves.
You can also make these up ahead and even freeze them if you need to! They will reheat well. I love to serve these will a generous amount of whipped cream (it’s a problem how much whipped cream I like) after heating it and it is just divine.
Recipe Ingredient Notes
- Refrigerated crescent rolls
- Cream cheese
- Canned pumpkin (NOT pumpkin pie filling)
- Pumpkin pie spice
- Granulated sugar
- Ground cinnamon
Equipment Needed
- Medium-sized bowl
- Small bowl
- Hand mixer
- Spatula
- Fork
- Pizza cutter (THIS makes it easy to cut the crescent rolls in half)
- Baking sheet
How to Make Our Mini Pumpkin Pie Crescents
- Start by preheating your oven to 375 degrees.
- Then in a medium-sized bowl combine the softened cream cheese, canned pumpkin, 1 tablespoon of pumpkin pie spice, 3 tablespoons of granulated sugar, and beat it together until the mixture is nice and fluffy.
- After that is done, that is going to be your pumpkin filling. Set it aside for now.
- Then roll out the crescent rolls and each crescent roll in half lengthwise.
- Once that is done, put 1 tablespoon of pumpkin pie filling on each of the crescent rolls and spread it over about half of the roll.
- Roll each of the crescent rolls up starting with the widest end until it is completely rolled up. (Don’t worry if they are messy, they are going to be delicious!) Do this with all 32 rolls.
- Then, in a small bowl, mix together 4 tablespoons of sugar, 1 tablespoon of pumpkin pie spice, and 1 tablespoon of cinnamon.
- Take each of the pumpkin rolled crescents and roll it in the pumpkin pie spice mixture and then place the roll on an ungreased baking sheet.
- After all 32 are done, bake them in the oven for 15-18 minutes or until they are slightly golden brown.
Homemade Crescent Roll Dough
Okay, that might be a little too much, but I truly do love a good crescent roll. When they come out of the oven I love to cut them open slightly and put some butter in them. So tasty. Plus they are so versatile for dinner recipes or desserts! They might seem like they can be a hard thing to make, Taste of Home has a great recipe for Buttery Crescent Rolls that you should try out if you’d like to try making your own crescent rolls instead of refrigerated ones.
Recipe Notes
I would not suggest using pumpkin pie filling for this recipe. You will not get the flavor that you want from the dish, plus this recipe is simple enough that you only need to add a couple of extra ingredients and get a lot better flavor for the mini pumpkin pies.
Storage Suggestions
- Counter & Refrigerator: Place crescents in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each crescents individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
Want More Delicious Pumpkin Breakfast Recipes?
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Baked Pumpkin Spice Donut Holes
- Buttermilk Pumpkin Donuts with Maple Glaze
- Mini Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Pancakes
- Pumpkin Cinnamon Rolls
- Pumpkin Pull Apart Breakfast Bread
Mini Pumpkin Pie Crescents Recipe
Ingredients
- 2 tubes refrigerated crescent rolls
- 4 ounces cream cheese, (½ a block)
- 1 cup canned pumpkin , (not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice
- 7 Tablespoons granulated sugar
- 1 Tablespoon ground cinnamon
Equipment
Instructions
- Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
- Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32.
- Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375℉ for 15-18 minutes, or until golden in color.
Notes
Nutrition
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Questions & Reviews