Mini Fall Pumpkin Pie Croissants

By michelew7

These start with 2 tubes of Pillsbury refrigerated crescent rolls. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling.

Ingredients

• 4 ounces cream cheese, softened
• 1 cup canned pumpkin
• 1 – 2 tablespoons pumpkin pie spice (adjust to taste)
• 3 – 4 tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
• 4 tablespoons sugar
• 1 tablespoons pumpkin pie spice

Preparation

Step 1

Roll each crescent roll out and cut lengthwise in two. Beat the first four ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.

Mix together sugar and 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 .