Best Mini Pumpkin Pie Croissants Recipes

Mini Pumpkin Pie Croissants image

Provided by Taylors Mommy

Categories Breakfast

Time 23m

Yield 16 serving(s)

Number Of Ingredients 5

0.5 (4 ounce) package of softened cream cheese
1 cup canned pumpkin (not pumpkin pie filling)
1 -2 tablespoon pumpkin pie spice (adjust to taste)
3 -4 tablespoons sugar (granulated or powdered, adjust to taste if you want the filling sweeter)
2 (8 count) packages Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.

Mini Pumpkin Pie Croissants Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 5

2 tubes Pillsbury refrigerated crescent rolls.
4 ounces cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
1 to 2 tablespoons pumpkin pie spice, to taste
3 to 4 tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Steps:

Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

Mini pumpkin pie croissants image

Provided by @MakeItYours

Number Of Ingredients 6

2 tubes of Pillsbury refrigerated crescent rolls.
pumpkin pie filling:
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)

Steps:

Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
They are a little messy to roll up and you'll probably need to lick your fingers :) Now here is the fun part! Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary.
Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

MINI FALL PUMPKIN PIE CROISSANTS image

Provided by @MakeItYours

Number Of Ingredients 5

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie fi
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)

Steps:

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!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.