Okay, I know I’ve been a little MIA around here – I promise, it’s not because I don’t love you – I DO!! I’ve looked at every comment and checked out every link from the {holiday sweet swap} and I am going to start doing some featuring – I swear! And I have so many ideas brewing and blooming in my head for crafty tutorials and delightful recipes to share with you!
We actually took a four day whirlwind vacation to Dauphin Island off the coast of Alabama to spend some time with family and friends. We had absolutely GORGEOUS weather – not a cloud in the sky, breezy, mid 70s – and spent some time without TV, school, work or other distractions. I didn’t realize how much we needed the time away until we were there.
And now that I’ve had a little R&R, I am back and you have my undivided attention! So let’s get this week’s {taste thisy} recipe started!! This is the 3rd installment of my fall baking series and here is a little preview …
These are pretty darn tasty, if I do say so myself 
What are they, you ask? Delightfully rolled up, sinfully delicious mini pumpkin pie croissants!!
I started my croissant kick with my mini chocolate nutella croissants – only the die hard chocolate lovers and serious exercise fanatics should click here 
– and I knew I had to try some version of these for fall. So, here you have it…
These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:
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)
Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
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| Sorry for the poor photo quality – the lighting in my kitchen is terrible! |
They are a little messy to roll up and you’ll probably need to lick your fingers Now here is the fun part! 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 – 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. Or even just because!
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| Definitely just because |
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!
I am sharing this recipe at the {holiday sweet swap} – my 1st holiday/seasonal link party that is open through December 31st, 2011! Need a recipe? Have a recipe? SHARE a recipe! Please come join the fun! I’ll be featuring some of my favorites on Pinterest and Facebook and my two fantastic co-hosts each month will also feature recipes and share the word about the party!
This post was shared at the parties on my Link page!
these sound so yummy come see what I shared at http://shopannies.blogspot.com
oh my goodness, these sound amazing!!! You of course had me at ‘croissant’ though…I love all things croissant!
Yes please! These look sooo wonderful! Will have to make these, for sure!
Stephanie @ Ladywiththeredrocker.wordpress.com
These look amazing!! I am going to try making them tonight!!
http://thetaylorhouse-chrissy.blogspot.com/
These look amazing! So good. I love anything pumpkin and putting them in croissants are awesome! I found your blog through Chef in Training and it’s great. I host a linky on Tuesday too (Crazy Sweet Tuesday) and would love for you to join sometime!
I Love your recipe! Would you come over to Cast Party Wednesday tomorrow and share your tasty recipe with us?
Thanks
I hope to see you there!
http://ladybehindthecurtain.com
These look delicious! Thanks for sharing….now debating whether I should click the link for your mini chocolate nutella croissants! That might be dangerous!
Willa
Oh wowee…I pinned your nutella croissant recipe, and I’m definitely going to have to pin this one too. Just need to get to the store to buy some pumpkin now! They look delish!!!
evie @ brown paper packages
Found this on a link party.. love this idea! I just made some with peanut butter. Now ill have to try pumpkin. yum!
Umm, I’m terrified of how delicious these sounds. Stopping by way of Southern Lovely’s linky party. How could I not click on this link? Pinned it too!
wow looks AWESOME!!! i want one:) thanks for sharing!!
http://jaysonandashley.blogspot.com/
Yum! I need to try these SOON!
Love this idea! I shared it on my crafty facebook page : )
Jaimee @ craft-interrupted.blogspot.com
Oh, these sound wonderful. This is a new idea for crescents, love it! I am pinning and tweeting!
These look so yummy. I love anything pumpkin. Thanks for sharing.
Pinned this because it looks so good.
Oh my goodness, I can already feel my thighs getting bigger – that’s how many I have a feeling I’m gonna eat! Can’t wait to try them! Your newest follower, Carrie
OMG! I love all things pumpkin and those look awesome! Thanks for sharing!
Love easy recipes like this. I’d be thrilled if you’d link this recipe up at Tastetastic Thursdays!
Great idea! love it
I would love it if you would link this to my link party, and any others you may have. Thanks, It just started
http://diycraftstomake.blogspot.com/2011/10/whacha-got-weekly-linky-party.html
These look incredibly yummy!
Yummy, they look wonderful and I love anything pumpkin. Will have to give these a try. I’m visiting from Creative Princess! Have a great weekend.
These look delicious! I’m off to pin them, thanks for sharing!
Delightful Deets
These look great! Going to have to give them a try!
The look sooooo good. I will definitely be giving them a try.
Sarah
http://www.budgetfriendlydecorating.com
Yep, I am making these this week! They look amazing, I am SO glad you shared this @ Show & Share, I am bookmarking this now!
Oh they look delicious!
Thanks for linking to a Round Tuit!
Hope you have a great week!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
That looks delicious, and easy! I’d love it if you came over & shared it (and whatever else you have) with Makin’ You Crave Monday over at MrsHappyHomemaker.com!
Mouthwatering… It looks so, so good! Heading over to the kitchen to see if i’ve got the ingredients
These look so simple and yummy. Thanks for sharing.
Looks delicious, pinned it!
Just wanted to let you know that I featured you today! You can grab a button if you’d like!
http://southernlovely.blogspot.com/2011/10/show-share-9-features.html
Visiting from “Skip to My Lou”; these look absolutely delicious
Yummmmmmm! I have to find a reason to try these!
Oh my gosh my mouth is watering! These look soooooo good! I’d love for you to link up to {Not So} Tough Tuesday’s on One Tough Mother!
http://www.onetoughmom.blogspot.com
Hope to see you there!
Love anything pumpkin and these look delicious!
Yummy! Thanks for sharing
~Mrs. Delightful
ourdelightfulhome.blogspot.com
mercy, mercy, mercy! These look so yummy I can almost smell them. The pictures show the texture…so light and cinnamony! I started a link party at my blog and I’d love for you to link this up. If you’re interested it’s http://caribbeanmissionarywife.blogspot.com/ Have a lovely day, Maria
Hi there! I stopped by to let you know that I will be featuring this awesome looking (and I am sure tasting) recipe on my “all about pumpkin” post tomorrow. I hope you will stop by and great a button.
I can imagine sitting down with one of these and a fab cup of coffee. Heavenly….
I featured this post today at the Crazy Cute Link Party!
http://www.betweenuandme.com
Yummy, I need to try these!
Those look so yummy. Definitely going to try. Then start my diet!
These look delicious!!
I featured you on {nifty thrifty sunday} today!
xoxo,
Vanessa @ {nifty thrifty things}
Great recipe! These were absolutely delicious. Thanks for sharing
Thanks for posting after actually making them
. I am making these up today and was curious if anyone had tried them.
I hate to cook, but this looks sooo yummy I am going to have to try it!! Thank you!
These look delicious! YUM!
How much exactly is 1/2 a block of cream cheese measured in cup equivalent?
Hi Dawn – it should be 4 oz.
I’m doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etc…). I came across your blog and was wondering if you would be interested in participating! Just let me know!
Thanks,
Summer Jo Brooks
Author of Believing Boldly
These look great, and funnily enough I considered crescent rolls while brainstorming ways to get rid of my (accidentally purchased) can of pumpkin pie FILLING. I notice that you say specifically to use puree, and not filling, but do you think I could use the filling anyway? I don’t know how else to use it (other than actual pie!)
Hi Nicki – give it a go! You may want to adjust the additional sugar/pumpkin pie spice to taste (since they are already in the filling) and add more/less cream cheese for consistency. When I made these, I only had pumpkin puree not pie filling … I’d love to hear how yours turn out
So I tried it and posted the results on my blog. I hope that’s OK!
http://greenfoodstuffs.blogspot.ca/2012/08/pumpkin-pie-crescent-rolls.html
I made these tonight – taking them to a tailgate party!
These look amazing! Should they be stored in the refrigerator? I wasn’t sure given the cream cheese.
Oh wow, do these look delicious! Can’t wait to give these a try. And the pictures are awesome! Great job!
Debbie
These look delicious! I’m trying to make them this weekend, but I wasn’t sure if the T stands fr tablespoons or teaspoons?
Thanks! Can’t wait to try ‘e
In my experience a capital T always means tablespoon and a lowercase t means teaspoon.
They are baking right now!! Can’t wait to try them, but they are making my kitchen smell divine! I had enough filling left over that I’m making them again tomorrow for church!
I just made them today and they turned out great! Only thing was they didn’t take as long to bake as it said on here so I was glad I checked them before they completely burned.
I’m making these with my Girl Scouts today, but after re-reading the recipe, I have a question. Do you add sugar and pumpkin pie spice to the filling and then more to roll on the outside? Or are those just the measurements for rolling and you don’t add additional spices to the filling?
Thanks! These look great!
Hi Shelly – the items in the list are for the filling. THEN, mix together 4 T sugar and 1 T pumpkin pie spice (or more spice if you want them really pumpkin pie-y) to roll the little croissants in. Hope you have fun with your Girl Scouts!!
Anyone know what size can of pumpkin to use ?
It is just 1 cup of pumpkin puree (not pumpkin pie filling), so if you don’t want a ton of leftover pumpkin puree, use the smaller can (about 15 oz I believe). Thanks!
Thanks for sharing this recipe! We made it this evening to take to an Autumn Party tomorrow and we’ve already eaten a few, very, very tasty!!! Thanks again!
Can you freeze the extra filling?
These look AMAZING! I’d love for you to visit B-Inspired Mama and enter these in the Perfectly Pumpkin Contest.
Just made them…..delicious!
Just made them, but they don’t have much flavor and I followed the recipe exactly as listed above??
Tried these last night. The filling amount called for made WAY too much for me, but I tried to slop most of it in. I also added too much pumpkin pie spice (my error). They were good, and everyone else liked them, but I think I’d cut the filling amount way down. These are great with peanut butter and chocolate chips.
Tried these last night. The filling amount called for made WAY too much for me, but I tried to slop most of it in. I also added too much pumpkin pie spice (my error). They were good, and everyone else liked them, but I think I’d cut the filling amount way down. These are great with peanut butter and chocolate chips.
Congratulations on having your recipe featured on the Pillsbury website today!
Those look amazing! Congrats on being featured on Pillsbury, girl!!!
Does anyone know well they store once they are made? I want to take them for a potluck and want to make them the night before or do they need to be made fresh?
They are the best served warm, but ours were just fine the next day, too!
These were really good. I made two batches! I linked back to you on my blog here: http://lilouwyn.blogspot.com/2012/11/pumpkin-croissant-bites.html
To make it easier and faster I rolled out the dough on a cookie sheet. Cut it with a pizza cutter but didn’t pull it apart yet. Spread the pumpkin filling on the dough then rolled it in place. Then I sugared it.