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Mini Pumpkin Pie Croissants | Can't Stay Out of the Kitchen

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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast/Rolls
Cuisine American
Servings 48

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 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 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 1/3 cup sugar and 1 tbsp. pumpkin pie spice 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.
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