Mini pumpkin pie rolls are the perfect way to use leftover pumpkin. If you’re looking for a delicious pumpkin roll recipe for your fall baking list, then you’ve found it! Pumpkin pies are such an easy alternative to a classic pumpkin pie.
1 17-ounce (2 sheet) package of store-bought puff pastry, thawed
1 ¼ cup pumpkin puree (place pumpkin puree on several layers of paper towels, wrap and press to absorb excess moisture)
¼ cup light brown sugar
3 tablespoons of granulated sugar
1 teaspoon vanilla
1 ½ teaspoons cinnamon
¼ teaspoon ginger
¼ teaspoon of nutmeg
1/8 teaspoon of all spices
2 egg yolks
Preheat oven to 375 F. Line baking sheets with parchment paper and set aside.
To make the pumpkin pie filling in a bowl, mix the reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, allspice, and egg yolks together so they blend evenly.
Unfold the puff pastry on a lightly floured surface, spread the sheet out so that it is flat. Roll out lightly, using a rolling pin, and then spread half of the filling on each sheet.
Starting on the widest side with a pizza cutter or sharp knife, cut into long triangles (triangles should be about 2 ¾ -3 inches wide and about 9-10 inches high).
Gently roll each triangle into a crescent and place it on the baking sheet, leaving 2 ½ inches apart.
Bake for 15 minutes or until golden brown. Serve hot. Sprinkle with powdered sugar if desired.