After a l o n g HOT Summer we finally have some cooler air. That gets me thinking of FALL foods, pumpkin in particular. I LOVE pumpkin pie, cookies, bread, empanadas, cheesecake, pretty much anything you put pumpkin in. So I’m sharing this fun and easy Mini Pumpkin Pie Croissant recipe with you. Hope you enjoy them! Happy Fall!
These start with 2 tubes of Pillsbury 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 teaspoon of this luscious cream cheese pumpkin pie filling: 4 oz. (1/2 block) of softened cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 – 2 T pumpkin pie spice (adjust to taste) 3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter) 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 baking on a stone) – you want them to be lightly browned and the dough baked through.