Mini Pumpkin Pie Croissants

By á-2451

These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because!

Ingredients

• 2 tubes of refrigerated crescent rolls.
• Pumpkin Pie Filling
• 1/2 block of cream cheese
• 1 cup of canned pumpkin (not pumpkin pie filling)
• 1 tablespoon pumpkin pie spice
• 3 - 4 tablespoons sugar (granulated or powdered)

Details

Adapted from bigoven.com

Preparation

Step 1

These start with 2 tubes of 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 tablespoon of this luscious pumpkin pie filling:

Beat cream cheese and canned pumpkin together until fluffy and creamy.

You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375 degrees for 15-18 minutes.