Pin it
Tiny Pumpkin Roll-Ups are just what you need this autumn. Imagine tasty pumpkin stuffing tucked inside flaky, buttery crescents and baked till they're nice and golden—they're so good! These little bites come together fast and fill your home with those snug fall smells we all love.
INGREDIENTS- Refrigerated crescent dough: 1 can (8 oz), makes the outer flaky wrap for our roll-ups
- Vanilla extract: 1/4 tsp, brings out all the yummy flavors
- Ginger: 1/4 tsp, ground, adds a bit of zing
- Nutmeg: 1/4 tsp, ground, gives that cozy warmth
- Cinnamon: 1 tsp, ground, for that classic fall taste
- Brown sugar: 2 tbsp (30g), makes everything sweet and rich
- Canned pumpkin puree: 1/2 cup (120g), the star that makes the creamy filling
- Powdered sugar: 1/4 cup (30g), for a sweet snowy topping
- Step 7:
- Eat these yummy fall treats while they're still warm!
- Step 6:
- Sprinkle powdered sugar over the top for extra sweetness.
- Step 5:
- Put rolls on the sheet and pop in the oven for 10-12 minutes until they turn golden brown.
- Step 4:
- Drop a spoonful of pumpkin mix on the wide part of each triangle. Roll them up starting from the wide end.
- Step 3:
- Open the crescent dough and pull apart into triangles.
- Step 2:
- Mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger and vanilla in a bowl until it's all smooth.
- Step 1:
- Get your oven hot at 375°F (190°C) and put parchment on a baking sheet.
- You can keep leftovers in a sealed container at room temp for up to 2 days.
- These little guys taste best when they're warm from the oven.
- Want to make them fancy? Add a scoop of vanilla ice cream or drizzle with caramel.
- You can tweak the spices if you want more cinnamon or nutmeg flavor.
- Want something different? Try puff pastry instead of crescent dough for an extra flaky bite.
Pro Cook Tricks
- Rub some melted butter on the dough before baking to get a crispy, golden outside.
- Make sure your pumpkin isn't too wet or it'll make your rolls soggy.
Pin it