These are amazing! When I made these I enjoyed them with a cup of coffee on a chilly Sunday afternoon. As they are cooking, your house will be filled with such a delightful aroma. They are perfect to make for a gathering or Sunday dinner You can even cut the dough in half and make “mini” ones! I love making it with my own homemade pumpkin puree too!
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- 2 cans store bought crescent rolls
- ½ block of cream cheese (about 4 oz.)
- 1 cup of canned pumpkin
- 1 – 2 T pumpkin pie spice
- 3 – 4 T sugar
- Outside Coating
- 4 T sugar
- 1 T pumpkin pie spice
- Roll out crescent rolls.
- Beat together all Filling ingredients until fluffy and creamy.
- Each croissant will get a generous tablespoon of filling.
- Start rolling from big end to little end.
- Mix together sugar and pumpkin pie spice and roll each pumpkin pie croissant in it.
- Bake at 375 for 20-22 minutes.
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