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Mini Pumpkin Pie Crescent Rolls

Mini pumpkin pie crescent rolls with a creamy pumpkin filling, baked until golden and finished with a quick cinnamon sugar glaze. Crescent dough is rolled into bite-size crescents and filled at the wide end for a classic pie-like flavor in handheld form.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent rolls
  • 2 can (8 oz) refrigerated crescent roll dough Refrigerated dough, kept cold until assembly.
Pumpkin cream cheese filling
  • 6 oz cream cheese Softened to room temperature for smooth mixing.
  • 0.33 cup pumpkin puree Use plain pumpkin puree (not pumpkin pie filling).
  • 0.25 cup powdered sugar For sweetening the filling.
  • 1 tsp pumpkin pie spice Adds the classic pie-spice profile.
  • 1 tsp cinnamon For warmth in the filling.
  • 0.5 tsp vanilla Rounds out flavor.
Topping
  • 2 tbsp butter Melted for brushing.
  • 2 tbsp sugar Sprinkled as cinnamon sugar before baking.
  • 1 tsp cinnamon Sprinkled with sugar for aroma and color.
Cinnamon glaze
  • 0.75 cup powdered sugar Sift if lumpy for a smooth drizzle.
  • 2 tbsp milk Add gradually to reach drizzle consistency.
  • 0.25 tsp cinnamon For a lightly spiced glaze.

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 375°F and line a sheet pan with parchment or a light layer of nonstick spray as the baking surface.
  2. Beat the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until smooth and creamy.
  3. Separate the refrigerated crescent roll dough into triangles, then place about 1 teaspoon of pumpkin filling at the wide end of each triangle.
  4. Roll each triangle up from the wide end to the point, then arrange the mini crescents on the prepared sheet pan with space between them.
Bake and glaze
  1. Brush the tops of the crescents with melted butter and sprinkle with the cinnamon sugar (melted butter–glossed surface helps it stick).
  2. Bake at 375°F for 12-15 minutes, until the crescents are golden brown at the edges and lightly set in the center.
  3. Drizzle with the cinnamon glaze while warm so it melts slightly and clings to the flaky layers.

Notes

For the smoothest filling, soften the cream cheese fully before mixing, and keep the dough refrigerated until assembly to prevent tearing. Store leftovers covered in the refrigerator for up to 3 days; rewarm in a 300°F oven for 3-5 minutes. These do freeze: cool completely, freeze in a single layer, then thaw overnight in the fridge and reheat at 300°F for 5-8 minutes. For a lighter option, use low-fat cream cheese and swap milk in the glaze for skim milk.