Pumpkin Pie Crescent Rolls Recipe
User Reviews
4.8
Pumpkin Pie Crescent Rolls Recipe
Description
The Pumpkin Pie Crescent Rolls Recipe uses thawed puff pastry sheets spread with a pumpkin pie–spiced mixture that includes brown and granulated sugars, vanilla extract, and egg yolks. Cutting each pastry sheet into triangles and rolling them creates flaky, layered crescent rolls with a rich pumpkin filling inside. Baking at 375°F until golden brown produces a tender crust with a slight crispness on the edges. The pumpkin puree is drained to prevent excess moisture and maintain pastry flakiness. Optionally, an egg wash can be brushed on top before baking to add shine.
The filling’s pumpkin pie spice gives a warm, recognizable flavor without being overpowering, balanced by the vanilla and sugars. These rolls provide a handheld sweet treat with a soft, flaky texture that pairs nicely with coffee or tea. Light dusting of powdered sugar or a dollop of whipped cream enhances their presentation and taste.
These crescent rolls are best served fresh but can be stored in an airtight container for a few days. Draining the pumpkin puree is important to avoid soggy pastry. Simple to assemble, they bring pumpkin pie flavor into a portable pastry form that's great for sharing or a festive gathering.
Ingredients
- 17 ounces puff pastry 2 sheets, thawed
- 1 1/4 cups pumpkin drained, see notes, puree
- 4 tablespoons brown sugar 1/4 cup
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon pumpkin pie spice or cinnamon
- 2 egg yolk
Instructions
- Preheat the oven to 375°F and line a cookie sheet with parchment paper.
- Add pumpkin purée, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and egg yolks to a medium-sized bowl and mix.
- Lightly dust a flat surface with flour to set one sheet of puff pastry on and unfold it. Spread a thin layer of the pumpkin mixture all over the puff pastry.
- Using a pizza cutter or sharp knife cut the sheet in half on the wide side. Then slice each of the two rectangles diagonally to make 4 triangles.
- Roll each triangle into a crescent and place it on a baking sheet. Repeat the steps with the other sheet of puff pastry.
- Optional: Mix an egg and a little water together and brush the tops with the egg wash before placing it in the oven.
- Bake for 15 minutes or until they just turn golden brown.
- Serve and enjoy!
Notes
- Drain pumpkin puree by pressing it between paper towels to reduce moisture, which keeps pastry crisp.
- Serve crescent rolls fresh for best texture; they can be stored airtight at room temperature for 2–3 days.
- Optional toppings include powdered sugar dusting or whipped cream for added sweetness and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 49mg | 16% |
| Sodium | 156mg | 7% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 6024IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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