Mini Pumpkin Pie Croissants

Pinned on September 20, 2012 at 4:00 pm by admin

Mini Pumpkin Pie Croissants


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:

1/2 block of cream cheese (about 4 oz.)
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (I increased this recently based on another batch I made … adjust as you like!)
3 – 4 T sugar (granulated or powdered)

Beat 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 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375* for 15-18 minutes.  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!


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