Easy Pumpkin Pie Crust Rolls

These Easy Pumpkin Pie Crust Rolls are a quick and delicious dessert you will want to make over and over again! Bite sized and made with store-bought pie dough, they are the perfect treat to make ahead and store in the refrigerator, although I don’t think they’ll last long!

Pumpkin Pie Crust Rolls Using Pie Dough

These pumpkin pie crust rolls are my idea of fall in one rolled up cute little BITE! I use store-bought pie crust, brown sugar and plenty of pumpkin spice to get lots of flavor packed into these delicious morsels! Such a fun and creative way to treat your friends and family during those cooler fall months.

Pillsbury Pie Crust (Refrigerated)

For this recipe, I used Pillsbury’s refrigerated pie crust! It is my NEW favorite frozen food product! I love the idea that I can whip this out, throw it in a pie dish and fill it with whatever I want in less than a few minutes.

You can use ANY store-bought crust to make pumpkin pie or any pie really. It really is such a time saver since homemade pie crust is NOT easy to make. It requires some TLC that I enjoy only on a cold day when I am stuck inside with nothing to do.

You can keep your crust in the freezer for a few months or in the fridge if your planning to use it sooner rather than later. 

How To Make Your Pumpkin Pie Crust Rolls

I tested these pie crust rolls out a few times.

The first time, I used ACTUAL pumpkin pie filling. I mixed pumpkin puree with cream cheese, sugar, an egg and vanilla then rolled them up.

They tasted just like a slice of pumpkin pie however, they were a bit messy…plus I wanted to make these EVEN EASIER to prepare!

So instead of using actual pumpkin pie filling, I took a shortcut and used pumpkin spice and brown sugar. That’s it! They came out JUST as yummy if not better! The pumpkin flavor is definitely not lacking.

Making Your Powdered Sugar “Glazed Icing”

Ahh, a sweet glaze. Who doesn’t like a sweet glazed icing drizzled over top of their dessert?

These pie crust rolls are just NOT the same without this pumpkin spice glazed icing so don’t make them without it! It is SUPER easy to mix up and just makes such a difference when it comes to flavor.

Pie dough only has a LITTLE bit of sugar in it if any? It is NOT very sweet by its lonesome so the glaze is meant to up the sweetness factor while adding another punch of pumpkin flavor!

Tips for making glazed icing:

1. Use a whisk when mixing it up! It helps break down the lumps.
2. A little milk goes a LONG way so add it in very small amounts! (water works too)
3. If your icing becomes too liquidy, add more sugar! You want the consistency just right! Just thick enough to pour!
4. Use any spice to flavor your icing!
5. Allow the icing to dry before moving to storage containers! They should not be wet when they dry if the glaze consistency was right.

Pin this recipe for later using the photo below!

Here are some other bite sized desserts you may like:

Easy Baked Churro Bites (with quick chocolate sauce)

Rolled Baklava Cigars With Citrus Honey

Easy Mini Halloween Petit Fours

The BEST Pumpkin Fluff Dip

Mini Chai Spiced Tea Apple Pies

Easy Pumpkin Pie Crust Rolls

Easy Pumpkin Pie Crust Rolls

These Easy Pumpkin Pie Crust Rolls are a quick and delicious recipe you will want to make over and over again! With Halloween and Thanksgiving around the corner, you will love this fun, bite sized dessert!  These rolls are the perfect dinner party dessert to make ahead that is sure to impress all your guests!

3.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fall, pie dough, pumpkin, thanksgiving

Prep Time: 7 minutes

Cook Time: 20 minutes

Total Time: 27 minutes

Servings: 20 Bites

Author: Aleka Shunk

Ingredients

Pumpkin Rolls

• 1 14 oz. Package Refrigerated Pie Crust ((comes with two crusts))
• 4 Tbsp. Softened Butter ((salted))
• 1/2 Cup Brown Sugar
• 2 Tsp. Pumpkin Pie Spice

Pumpkin Glaze

• 1 Cup Powdered Sugar
• 2 1/4 Tbsp. Milk or Cream
• 2 Tsp. Pumpkin Pie Spice
• 1/4 Tsp. Vanilla Extract

Instructions

• Preheat oven to 325 degrees F. Mix together your brown sugar and pumpkin pie spice in a small bowl.
• Brushed softened butter over each sheet of pie crust then sprinkle with brown sugar spice mix.
• Roll pie crust tightly into one long log and cut bite sized pieces. Repeat with other pie crust.  (aim for about 1 1/2")
• Place pieces cut-side down onto a baking sheet and bake for at least 20 minutes or until lightly browned.
• In the meantime, prepare your glaze by mixing together all ingredients. Use a whisk if you have! You want a nice thick consistency. It should be JUST thick enough to pour.
• When rolls are out of the oven, pour glaze over top of each while still warm! You can do this directly on the sheet pan OR on a rack. Allow glaze to harden (about 10 minutes) and enjoy!

Recipe Notes

Store in an airtight container for up to a week or in the fridge for two weeks.

*Add another layer of glaze if you want!