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Mini Fall Pumpkin Pie Croissants Recipe

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This recipe for Mini Fall Pumpkin Pie Croissants is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tubes refrigerated crescent rolls
4 oz. softened cream chesee
1 c. canned pumpkin ( not pumpkin pie filling)
1-2 T. pumpkin pie spice
3-4 T. sugar
Directions:
Directions:
Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of the cream cheese pumpkin pie filling. Beat the ingredients together until fluffy and creamy and spread about a 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 375ºF for 13-15 minutes, you want them to be lightly browned and the dough baked through.

 

 

 

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