Best Pumpkin Pie Croissant Recipes

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 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.

PUMPKIN PIE CROISSANT image

Provided by Lucille Hoerle

Time 25m

Number Of Ingredients 6

2 tubes of refrigerated crescent rolls
PUMPKIN PIE FILLING:
1/2 8 oz.block of cream cheese
1 c canned pumpkin (not pumpkin pie filling)
1 1/2 tsp pumpkin pie spice
3 Tbsp sugar or splenda

Steps:

1. Roll each crescent roll out and cut lengthwise in 2.
2. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
3. Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
4. Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
5. Bake at 375 F degrees for 15-18 minutes.