Tuesday, December 11, 2012

1 Mini Pumpkin Pie Croissants

It took me until this weekend to cut up my pumpkin, make pumpkin puree, toast the seeds, and try a new pumpkin recipe! :-)
Has anyone else had a pumpkin hiding in their Christmas decor? :-)
I have had my eye on these Mini Pumpkin Pie Croissants for a while now and was so happy that they tasted just as good as they look! :-)
This super easy breakfast is perfect for slumber parties, early morning tailgates, or holiday house guests! 
Mini Pumpkin Pie Croissants 
Yields: 32 
2 tubes of Pillsbury refrigerated crescent rolls. 
4 oz (1/2 block) of softened cream cheese
1 cup of canned pumpkin puree
1-2 Tablespoons pumpkin pie spice
3-4 Tablespoons of sugar
4 Tablespoons of sugar
1 Tablespoon of pumpkin pie spice 
Roll each crescent roll out and cut lengthwise in two. Beat the next 4 ingredients until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Roll each triangle up. Mix together the remaining sugar and pumpkin pie spice. Roll each croissant in the mixture. Bake at 375 for about 13-15 minutes or until lightly browned and baked through. 
Shaken Together
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1 comment:

  1. I definitely need to make these! Thanks so much for sharing!!! xx


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