mini pumpkin pie croissants
Community Recipe from
- Yield: 32 mini pumpkin pie croissants
- 2 tubes of Pillsbury crescent rolls
- Pumpkin Cream Cheese Filling
- 4 oz. (1/2 block) softened cream cheese
- One cup of canned pumpkin (not pumpkin pie filling)
- 1-2 tablespoons pumpkin pie spice
- 3-4 tablespoons sugar (granulated or powdered)
- Sugar & Spice
- 4 tablespoons sugar
- 1 tablespoon pumpkin pie
- Unroll each crescent roll and slice in half lengthwise.
- Beat together the cream cheese, canned pumpkin, pumpkin pie spice and sugar until fluffy.
- Spread about 1 - 1 1/2 teaspoons of filling over each crescent roll.
- Roll up, starting with the wider end.
- Stir together the additional sugar and pumpkin pie spice.
- Roll each mini pumpkin pie croissant in the sugar/spice mixture and place on baking sheet.
- Bake at *375 for 13-15 minutes until lightly browned and baked through. (I use baking stones, so baking times may vary.)
- Adjust the sugar and/or spice to your particular tastes - you can make these as sweet or spicy as you like! These are best served warm from the oven and can be served with ice cream or whipped cream, too!
- Original recipe found at shakentogetherlife.com.
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This recipe is a personal recipe added by affj1159 and has not been tested or endorsed by MyRecipes.
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mini pumpkin pie croissants Recipe at a Glance
- COURSE: Pies/Pastries
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