Easy Pumpkin Pie Croissants

Submitted by ShayLyne81

"Warm and toasty treats for any fall day or a great substitute for Pumpkin pie when the holidays roll around!"

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 12 rolls
• Serves: 12-24

ingredients

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls

• Filling

• 4 ounces cream cheese
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 1⁄2 teaspoons pumpkin pie spice
• 3 tablespoons sugar or 3 tablespoons Splenda granular

directions

1. Roll each crescent roll out and cut lengthwise in 2.
2. Beat together filling ingredients in a medium sized bowl until fluffy and creamy.
3. Spread about 1 TSP of filling to the inside of the crescent roll dough, then roll up as normal.
4. Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
5. Bake at 375 F degrees for 15-18 minutes.

Reviews

[Sherri35]

These are pretty darn tasty! But first of all I must mention that there is a crucial step missing in the instructions. You must put appx. 1 teaspoon of pumpkin mixture on each crescent roll, then roll it up. After that, then dip the rolled crescent roll into the sugar mixture. We enjoyed these and though I thought they would taste best while they were warm from the oven, we actually liked them better when they were cooled off.