Mini Pumpkin Pie Crescents
These Mini Pumpkin Pie Crescents are the perfect bite-sized treat to satisfy your fall cravings. Ready in just 35 minutes, they’re ideal for quick baking sessions or impromptu gatherings.
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
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.
Nutrition
Calories: 22kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 18mgPotassium: 28mgFiber: 1gSugar: 3gVitamin A: 1213IUVitamin C: 1mgCalcium: 12mgIron: 1mg
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