Another fabulous recipe find! This recipe is all over Pinterest and I can see why. I saw a picture of this last week and decided I had to make it for something, so I made a batch to take to Sunday school last week (so I wouldn’t gobble all of them down by myself)! Oh, my. I love these little pumpkin crescent rolls! Mini Pumpkin Pie Croissants are rolled in sugar and pumpkin pie spice adding a nice touch to this recipe. They are easy to make and I guarantee once you set them out they will be snatched up in no time!
I found this recipe easy to work with and the flavors of cream cheese, pumpkin pie spice, and pumpkin offer a subdued yet mouthwatering treat. This is a great recipe for breakfast or brunch especially to keep in mind for holiday baking. It is really easy since you start with refrigerated crescent rolls rather than having to start from scratch.
I found this recipe at The Monstrum Chronicles and I am so grateful they shared it. The pictures were amazing which is why I wanted to try this recipe. Check out their website as they have lots of other neat recipes. Their source for this great recipe was ShakenTogetherLife.com although many others have copied this recipe and posted it on the Internet. Shaken Together Life is also a great blog with recipes, crafts, DIY ideas and much more. I have changed the recipe a good bit. My biggest recommendation is increasing the sugar in the filling to 2/3 cup rather than the two tablespoons recommended because the recipe is really not sweet enough.
While I am making recommendations, if you are looking for ideas for breakfast, brunch, appetizers, breads, desserts, or even main dishes you ought to consider checking out the Pillsbury website and type in “crescent rolls.” They have hundreds of tantalizing recipes there and I realized several of the recipes people have given me actually originate from this website. Check it out sometime. You will find some great ideas for snacks and treats.
I liked this recipe so much I also made Pumpkin Butterscotch Croissants. These croissants include butterscotch chips, coconut and pecans as well as the pumpkin-cream cheese filling. Both recipes are incredibly delicious and excellent options for your breakfast menu. Give them a try. No matter what your family size is, these croissants will be gobbled up before you can blink your eye!
When I initially posted this recipe in September 2012 it was the early days of my blog. The pictures were not all that bad even though they were taken with an iPhone. Regardless, I’ve been remaking all my first year blog recipes so I could get different pictures with better lighting and a better camera. So I recently remade this recipe (December 2015) for a Christmas event our church was putting on for the community. I handed out lots of goodies, including my own Red Velvet Sandwich Cookies, Pumpkin Whoopie Pies and Pumpkin Butterscotch Croissants. Everyone raved over all the goodies which I expected for the cookies because they’re fantastic, but everyone raved over these as well!
I will say a further word of instruction: these are better if you spread a light amount of filling on the croissants, otherwise they get really messy. There is enough filling to make three cans (or 48) croissants, so it’s a lot. Great for parties or to take to an office breakfast gathering. Enjoy.
Mini Pumpkin Pie Croissants are a wonderful breakfast idea.
This recipe makes a lot! These are delightful treats your children and family will love.
Mini Pumpkin Pie Croissants is a quick and easy recipe for holiday baking and holiday breakfasts. Stock up on pumpkin and you can make these during the rest of the year, too.
Here’s what I did.
These are the ingredients you will need. I had leftover pumpkin after making up a batch of Pumpkin Whoopie Pies so I decided to use it in this recipe.
Stir together the softened cream cheese, pumpkin, sugar, and pumpkin pie spice.
Beat cream cheese and pumpkin mixture with an electric mixer until smooth.
Unravel the crescent rolls. Separate each one into triangles. Spray a large cookie sheet with cooking spray. Cut each of the triangles in half lengthwise.
Spoon a teaspoon of pumpkin mixture down the middle of the triangle and spread with a knife to the edges. You won’t need quite this much or the croissants will get quite messy.
Roll the crescent triangle up. The pumpkin filling may ooze out a little bit. That’s okay. Take the rolled up crescent and place in the sugar mixture and coat well. Coat both sides of the croissant with the sugar mixture.
Place croissants after they have been rolled in the sugar mixture on greased cookie sheet. Sprinkle any extra sugar mixture on top of the croissants.
Bake at 375 for 15-18 minutes or until done. I think mine took about 12 minutes so watch your oven carefully.
Mini Pumpkin Pie Croissants are baked with pumpkin and pumpkin pie spice for awesome flavors!
Mini Pumpkin Pie Croissants are a great treat for breakfast, special occasions, holiday brunches, even a great recipe idea for baby showers and other get-togethers.
Here’s the recipe.
MINI PUMPKIN PIE CROISSANTS
- 3 tubes Pillsbury refrigerated crescent rolls
- 2-oz. cream cheese, softened
- ½ cup canned pumpkin (not pumpkin pie filling)
- 1 tbsp. pumpkin pie spice
- ⅓ cup granulated or powdered sugar
- ⅓ cup granulated sugar
- 1 tsp. pumpkin pie spice
- Roll each crescent roll out and cut lengthwise in 2.
- Mix cream cheese, pumpkin, 1 tbsp. pumpkin pie spice and ⅓ cup sugar.
- Beat together until fluffy and creamy.
- Spread a scant teaspoon or half teaspoon onto each crescent triangle with a knife.
- Don’t overstuff or they are messy to roll up.
- Mix together ⅓ cup sugar and 1 tbsp. pumpkin pie spice and roll each pumpkin pie croissant in it.
- Bake at 375° for 15-18 minutes.
You will love these little Mini Pumpkin Pie Croissants. They have a really delicious taste. I had a hard time stopping after I tried one!
I ate way more than my share of these delicious treats and I’m trying to stay off sugar!
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