Best 2 Mini Pumpkin Pie Croissants Recipes

Are you looking for a delicious and unique way to enjoy the flavors of fall? Mini pumpkin pie croissants are a delightful treat that combines the flaky layers of a croissant with the sweet and creamy filling of a pumpkin pie. Perfect for breakfast, brunch, or dessert, these miniature pastries are sure to be a hit with family and friends. Read on to discover the best recipe for mini pumpkin pie croissants, and learn how to make these delicious pastries at home.

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MINI PUMPKIN PIE CROISSANTS

Mini Pumpkin Pie Croissants image

Sinfully delicious and super easy! Found on another site and posting here for my own selfish use :)

Provided by Taylors Mommy

Categories Breakfast

Time 23m

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

0.5 (4 ounce) package of softened cream cheese
1 cup canned pumpkin (not pumpkin pie filling)
1 -2 tablespoon pumpkin pie spice (adjust to taste)
3 -4 tablespoons sugar (granulated or powdered, adjust to taste if you want the filling sweeter)
2 (8 count) packages Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

1. Preheat oven to 375*.
2. Roll out each crescent doll triangles.
3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
4. Roll up each triangle from large end to short end.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.

MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)

Mini Pumpkin Pie Croissants Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 5

Ingredients

2 tubes Pillsbury refrigerated crescent rolls.
4 ounces cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
1 to 2 tablespoons pumpkin pie spice, to taste
3 to 4 tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Steps:

Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

Tips:

For the best results, use fresh pumpkin purée. You can make your own by roasting a pumpkin and then puréeing it in a food processor, or you can use canned pumpkin purée.
If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
If you want a sweeter filling, you can add more sugar to taste. You can also add a dollop of maple syrup or honey to the filling before baking.
Be sure to let the croissants cool slightly before serving. This will help the filling to set and prevent it from running out.

Conclusion:

These mini pumpkin pie croissants are the perfect fall treat. They're easy to make and always a hit with friends and family. So next time you're looking for a sweet and seasonal snack, give these croissants a try!