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Mini Pumpkin Pie Croissants
Ingredients
- 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)
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Directions
- Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
- 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 (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.
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