Mini Pumpkin Pie Croissants

Teresa Ambra

These luscious croissants taste like eating miniature pumpkin pies! They have a tasty cream cheese and pumpkin filling and they're rolled in sugar and pumpkin pie spice. Great for holiday breakfasts.

4.80 from 10 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Breads, Rolls and Muffins, Breakfast, Breakfast/Rolls

Cuisine American

Servings

Calories 64 kcal

Equipment

1 sharp knife
1 small mixing bowl
1 electric mixer
1 cookie sheet
1 wooden spoon
measuring cups
measuring spoons
1 small bowl

Ingredients

3 tubes Pillsbury refrigerated crescent rolls
2 oz. cream cheese softened
1/2 cup canned pumpkin not pumpkin pie filling
1 tbsp. pumpkin pie spice
1/3 cup granulated sugar or powdered sugar
1/3 cup granulated sugar
1 tsp. pumpkin pie spice

Instructions

Roll each crescent roll out and cut lengthwise in 2.
Mix cream cheese, pumpkin, 1 tbsp. pumpkin pie spice and 1/3 cup granulated sugar in a large mixing bowl with an electric mixer.
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 1/3 cup granulated sugar and 1 tbsp. pumpkin pie spice in a small mixing bowl and roll each pumpkin pie croissant in it.
Bake at 375° for 15-18 minutes.

Notes

NOTE: I had these cook as quickly as 12 minutes. So check oven after 10-12 minutes.

Recipe source: Shaken Together Life.

Nutrition

Calories: 64kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 120mgPotassium: 11mgFiber: 0.1gSugar: 4gVitamin A: 399IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg

Keyword breakfast, brunch, croissants, mini pumpkin pie croissants, pumpkin, pumpkin pie

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