Description
Mini Pumpkin Pie Crescent Rolls are a delightful and effortless dessert capturing the essence of autumn with every bite.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 Egg Yolk
- 1/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Ginger
- 1/4 teaspoon Cloves
- 1 sheet Puff Pastry Sheets
- 1 can Refrigerated Crescent Rolls
Instructions
- In a medium bowl, combine the pumpkin puree, egg yolk, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until well blended, about 2-3 minutes.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out your puff pastry sheets on a lightly floured surface.
- Spread a thin layer of the pumpkin filling evenly over the dough, leaving a small border around the edges.
- Slice the pastry sheets into triangles or rectangles, then roll from the wider edge to create crescent shapes. Arrange on the baking sheet.
- Bake for about 15-20 minutes or until golden brown and puffed. Keep an eye on them after 15 minutes.
- Let them cool on the baking sheet for about 5 minutes. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Mini Pumpkin Pie Crescent