2 tubes of refrigerated crescent rolls.
Pumpkin Pie Filling
1/2 block of cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 tablespoon pumpkin pie spice
3 - 4 tablespoons sugar (granulated or powdered)
These start with 2 tubes of refrigerated crescent rolls. 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:
Beat cream cheese and canned pumpkin together until fluffy and creamy.
You do want to stuff them a little full and they are messy to roll up. Now here is the fun part! Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375 degrees for 15-18 minutes.