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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