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ruffryder · 10-28-2012, 11:50 AM

I'll be making chili tonight and baking some pumpkin filled croissants.

For 32 mini croissants use 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2.

1/2 block of cream cheese
1 cup of canned pumpkin
1 - 2 T pumpkin pie spice
3 - 4 T sugar (granulated or powdered)

Beat together until fluffy and creamy. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375* for 15-18 minutes.

I'll be trying half of them with cinnamon instead of pumpkin pie spice, see what happens.

10-28-2012, 11:50 AM	#9523
ruffryder Senior Member How Do You Identify?: FTM Preferred Pronoun?: guy ones Relationship Status: ... Join Date: May 2011 Location: chillin' in FL Posts: 3,690 My Photo Gallery Thanks: 21,951 Thanked 9,678 Times in 2,875 Posts Rep Power: 21474852	I'll be making chili tonight and baking some pumpkin filled croissants. For 32 mini croissants use 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. 1/2 block of cream cheese 1 cup of canned pumpkin 1 - 2 T pumpkin pie spice 3 - 4 T sugar (granulated or powdered) Beat together until fluffy and creamy. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375* for 15-18 minutes. I'll be trying half of them with cinnamon instead of pumpkin pie spice, see what happens.