Pumpkin Cream Puffs

By froggyess

Ingredients

• Crescent Puffs:
• 1/4 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon pumpkin pie spice
• 1 can refrigerated crescent rolls
• 8 large marshmallows
• 1/4 cup butter, melted
• Pumpkin Cream:
• 4 oz cream cheese (1/2 a package), softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon pumpkin pie spice
• 1 cup canned pumpkin (NOT pumpkin pie filling)
• 8 oz whipped topping, thawed

Preparation

Step 1

Crescent Puffs:
Mix together flour, sugar and pumpkin pie spice.

Dip a marshmallow in melted butter and then coat it with the sugar/spice mixture.

Roll the marshmallow in a crescent roll starting at the narrow tip of the triangle and then firmly pinch up the sides so that the marshmallow is completely covered with dough.

Dip the bottom in the melted butter and place, butter side down, in a greased muffin pan.

Place the muffin pan in a jelly roll pan to guard against spills while baking. Bake at 375 degrees for 12-15 minutes or until golden brown.

Pumpkin Cream:
Beat cream cheese until light and fluffy.

Add confectioners’ sugar, pumpkin and pumpkin pie spice.

Fold in whipped cream.

Use the pumpkin cream to fill cream puffs.