Mini Pumpkin Pie Croissants 2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) Enjoy!
Starbucks Pumpkin Pound Cake. This recipe is supposed to be from Starbucks, but the link takes you to this page: https://sphotos-b-sea.xx.fbcdn.net/hphotos-prn2/1236324_573190069412672_1947171873_n.jpg
Easy Mini pumpkin pie croissants 2 tubes of crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini 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
Pumpkin Cream Cheese Cupcakes For the filling: 8 oz. cream cheese, softened 1 large egg 1 tbls flour 1 cup confectioners’ sugar For the muffins: 1 1/2 cups all-purpose flour 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground cloves 1/2 tbsp. plus 1/2 tsp. pumpkin pie spice 1/2 tsp. salt 1/2 tsp. baking soda 2 large
Pumpkin Pie Dip | The Girl Who Ate Everything. Sub vanilla greek yogurt for the sour cream, neufchatel for the cream cheese, and use REAL whipped cream so you can control how much sugar goes into it. The texture may change a little, but it will taste just as good and be much healthier for you. :)