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! They are not overly sweet–they are just right–lightly sweetened with sugar and pumpkin pie spice. 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 followed the recipe pretty closely. If you simply must have it sweeter you can add sugar, but this recipe is better without any extra sugar in my opinion.
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.
Here’s a picture of what these delicious croissants look like.
Another view. This recipe makes 32 croissants. These are delightful treats your children and family will love. A quick and easy recipe for holiday baking. Stock up on pumpkin and you can make these during the year, too.
This close up shows a little of the pumpkin filling oozing out of the crescents. Don’t worry about that when you make them. It is actually good because the sugar that you roll the crescents in adheres to the crescents a little better if this happens.
Here’s what I did.
These are the ingredients you will need. You won’t need the cinnamon but you will need sugar!
Stir together the softened cream cheese, pumpkin, sugar, and pumpkin pie spice. I just stirred it together with a spoon. Set aside.
Stir together sugar and pumpkin pie spice for dipping. Set aside.
This is what it looks like when finished.
This is what the cream cheese/pumpkin looks like after stirring.
Unravel the crescent rolls.
Separate each one into triangles.
Add some flour to your bread board and place crescent triangle on top. Sprinkle more flour over top of the crescent triangle and roll a little to stretch the crescent triangle.
Spray a large cookie sheet with cooking spray.
Cut each of the triangles in half lengthwise. Spoon a generous tablespoonful of pumpkin mixture down the middle of the triangle.
Roll the crescent triangle up. The pumpkin filling may ooze out a little bit. That’s okay.
Here’s another look at another one. Dust your board and the top of a crescent triangle with flour.
Roll out a little with a rolling pin. (This doesn’t take more than a couple of rolls with the rolling pin – maybe 5 seconds of effort). Cut the triangle in two pieces lengthwise.
Place a large dollop of pumpkin on each crescent and roll up.
Take the rolled up crescent and place in the sugar mixture and coat well. This would probably coat better if I didn’t use flour to roll out the crescents but I found the dough too sticky to work with otherwise. 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 22 minutes.
Here’s a close up of what the croissants look like when completely baked.
Here’s another view.
I placed the croissants in a basket carrier.
This is another close up view of this delicious croissant.
A bird’s eye view. The beautiful flowers are from my mother-in-law for my birthday last week.
This is another view of the croissants in the basket.
This is a great treat for breakfast, special occasions, holiday brunches, even a great recipe idea for baby showers and other get-togethers. 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!
Here’s the recipe.
MINI PUMPKIN PIE CROISSANTS
2 tubes refrigerated crescent rolls
4 –oz. cream cheese
1 cup canned pumpkin (not pumpkin pie filling)
2 tbsp. pumpkin pie spice
4 tbsp. granulated or powdered sugar
4 tbsp. granulated sugar
1 tsp. pumpkin pie spice
Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling: Mix cream cheese, pumpkin, 2 tbsp. pumpkin pie spice and 4 tbsp. sugar. Beat together until fluffy and creamy. You do want to stuff them a little full and they are messy to roll up. Mix together 4 tbsp. sugar and 1 tbsp. pumpkin pie spice and roll each pumpkin pie croissant in it! Bake at 375° for 15-18 minutes. These are sweet but not too much. Makes 32 miniature croissants.
NOTE: My batch took about 22 minutes – maybe even 25 minutes to bake through. Keep an eye on your oven!
Here’s another look. I ate way more than my share of these delicious treats and I’m trying to stay off sugar! :-(
Wonderful, delicious, easy. Your family will love these little pumpkin pie treats.