These start with 2 tubes of Pillsbury 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 teaspoon of this luscious cream cheese pumpkin pie filling:
4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Now here is the fun part! Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for about 13-15 minutes – you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary.
I located this recipe at http://www.shakentogetherlife.com/2011/10/taste-this-tuesday-fall-baking-series_10.html. It was originally posted on October 11, 2011 at a website called Shaken Together.