Mini Pumpkin Pie Crescents Recipe
These mini pumpkin pie crescents use crescent dough with pumpkin puree, cream cheese, and cinnamon sugar for a delightful breakfast treat.
Serving32 mini rolls
Ingredients
- 2 tubes refrigerated crescent rolls
- 4 ounces cream cheese, (½ a block)
- 1 cup canned pumpkin , (not pumpkin pie filling)
- 2 Tablespoons pumpkin pie spice
- 7 Tablespoons granulated sugar
- 1 Tablespoon ground cinnamon
Equipment
Instructions
- Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
- Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32.
- Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375℉ for 15-18 minutes, or until golden in color.
Notes
I would not suggest using pumpkin pie filling for this recipe. You will not get the flavor that you want from the dish, plus this recipe is simple enough that you only need to add a couple of extra ingredients and get a lot better flavor for the mini pumpkin pies.
Nutrition
Calories: 22 kcal · Carbohydrates: 4 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Cholesterol: 2 mg · Sodium: 18 mg · Potassium: 28 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 1213 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg