Made out of crescent rolls and a few simple ingredients, these pumpkin pie croissant is ready in less than thirty minutes. Amaze your guests with this amazing dessert filled with pumpkin filling and if desired drizzled with salted caramel.
This is my favourite fall dessert. My way of welcoming fall and enjoying the season. Super easy to make even the kids can help out. So if you need a quick sweet fix, this here is a real keeper. And a bonus, your house will smell divine when baking this delicious croissant. These lovelies make the perfect dessert, a true crowd-pleaser, and to die for!
I made these last weekend and my kids were super thrilled. They munched on these like there is no tomorrow. They finished the whole thing without blinking! And still asked me for more. This is the ultimate dessert for everyone. Make sure to make a bunch because you don’t want anyone fighting for that last piece!
Ingredients:
2 tubes of refrigerated crescent rolls
PUMPKIN PIE FILLING:
1/2 (8 ounces) block of cream cheese
1 c canned pumpkin (not pumpkin pie filling)
1 1/2 teaspoons pumpkin pie spice
3 tablespoons sugar or Splenda
Directions:
Step 1: Roll and divide the crescent roll in 2, cutting lengthwise.
Step 2: In a mixing bowl, combine the pumpkin pie filling, cream cheese, spices, and sugar until fluffy and creamy.
Step 3: Along with the crescent rolls, spread a tablespoon or more of the filling and roll to seal.
Step 4: On a plate, mix 4 tbsp sugar with a tbsp pumpkin pie spice.
Step 5: Roll to evenly coat the croissant into the mixture
Step 6: Place inside the oven and bake for about 15 to 18 minutes at 375 degrees.
