Categories: Bread /, Dessert /
Ingredients
- 2 tubes of Pillsbury refrigerated crescent rolls
- 4 oz. (1/2 block) of softened cream cheese
- 1 cup of canned pumpkin (not pumpkin pie filling)
- 1 – 2 T pumpkin pie spice (adjust to taste)
- 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Directions
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crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants.
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Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:
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Beat remaining ingredients together until fluffy and creamy.
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Spread about one teaspoon of filling over each triangle of dough.
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Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
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Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.