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  • Pat Duncan

    pumpkin pie crescent rolls shaken together: {taste this tuesday} fall baking series: mini pumpkin pie croissants

  • Rachel Johnson

    Mini Pumpkin Pie Croissants - 2 tubes of refrigerated crescent rolls unrolled and cut lengthwise in 2. (Makes 32 mini croissants.) Mix together: 4 oz. cream cheese 1 cup canned pumpkin 1 - 2 T pumpkin pie spice 3 - 4 T sugar Spread a tablespoon of the pumpkin mixture on each crescent roll and roll up. Mix together: 4 T sugar 1 T pumpkin pie spice Roll each pumpkin pie croissant in the sugar mixture. Bake at 375* for 15-18 minutes.

  • Karen Smith

    mini pumpkin pie croissants 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 dont stuff them to full ) 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

  • Dawn Overcash

    Great pumpkin rolls made out of cresent rolls very easy..

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