MINI PUMPKIN PIE CROISSANTS

Mini pumpkin pie croissants image

Provided by @MakeItYours

Number Of Ingredients 6

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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!