Easy Pumpkin Pie Croissants

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

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

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.