Mini Pumpkin Pie Croissants: 2 tubes crescent rolls (open and split lengthwise to make more crescents) 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)
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
Mini Pumpkin Pie Crescents: 2 tubes crescent rolls,4oz cream cheese,1C canned pumpkin,2T pumpkin pie spice,7T sugar,1T cinnamon.Combine cream cheese,pumpkin,1T pie spice&3 T sugar.Beat until fluffy aside.Unroll rolls each lengthwise in 2.Drop 1T of filling on each.Spread about half way down the roll.Roll up starting from the thick end.Mix together 4T sugar, 1T pie spice&1T cinnamon.Roll each filled roll in sugar mix.Bake on an ungreased sheet@375 for 15-18 min,until golden.
Healthy Pumpkin Pie Smoothie: 1/2 banana, 1/3 cup pumpkin puree, 1/3 cup plain Greek yogurt , 3/4 cup vanilla almond milk (or vanilla soy milk), few shakes of pumpkin pie spice, 4-5 ice cubes. So easy & delicious!
SHARE TO KEEP ON FILE :) Sugar cookie dough rolled out and baked. Cool completely. Topping 8 oz. cream cheese, softened ½ cup sugar 1 tsp. vanilla extract 1 container Cool Whip, thawed Assorted Fresh Fruit For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator.