MINI FALL PUMPKIN PIE CROISSANTS

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MINI FALL PUMPKIN PIE CROISSANTS image

How to make MINI FALL PUMPKIN PIE CROISSANTS

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.

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