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MINI FALL PUMPKIN PIE CROISSANTS

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Rate this recipe 4.6/5 (36 Votes)

Ingredients

  • 4 4 4 oz. (1/2 block) of softened cream cheese
  • 1 1 1 cup of canned pumpkin (not pumpkin pie filling)
  • 1 1 2 to 2 T pumpkin pie spice (adjust to taste)
  • 3 3 4 to 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Details

Preparation

Step 1

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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