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Mini Pumpkin Pie Croissants Recipe

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This recipe for Mini Pumpkin Pie Croissants is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz) cans refrigerated crescent rolls
4 oz softened cream cheese
One cup of canned pumpkin (not pumpkin pie filling)
1-2 Tbsps pumpkin pie spice
3-4 Tbsps white sugar

4 Tbsps sugar
1 Tbsp pumpkin pie
Directions:
Directions:
Preheat oven to 375º F
Unroll each crescent roll and slice in half lengthwise.
Beat together the cream cheese, canned pumpkin, pumpkin pie spice and sugar until fluffy.
Spread about 1-1 1/2 tsps of filling over each crescent roll. Roll up, starting with the wider end. Stir together the additional sugar and pumpkin pie spice.
Roll each mini pumpkin pie croissant in the sugar/spice mixture and place on baking sheet.
Bake for 13-15 mins until lightly browned and baked through.
Personal Notes:
Personal Notes:
For breakfast or brunch on a Fall day, these sweet little mini pumpkin pie croissants are delicious and so easy to make!

 

 

 

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