My family LOVES this recipe. I also made it for a work pot luck and it was a big hit. I like it fresh out of the oven with some whipped cream but if you really like pumpkin you will probably like it better after it has been refrigerated. Super easy to make!!
Pumpkin Crescent Rolls
2 tubes of refrigerated crescent rolls
1 block of cream cheese
1 cup of canned pumpkin
Add in pumpkin pie spices (from the recipe on the can)
3 T Sugar
4 T Sugar
Makes: 32 mini croissants
Roll out crescent rolls, and cut each lengthwise in 2.
Place 4 T Sugar, and Cinnamon in bowl; set aside
Beat remaining ingredients together until fluffy and creamy. Spread mixture over crescent rolls. Roll each mini crescent roll and toss in sugar/cinnamon mixture. Place on greased cookie sheet. Bake 375* for 15-18 minutes.
** Best after Refrigerated**
2 tubes of refrigerated crescent rolls
1 block of cream cheese
1 cup of canned pumpkin
Add in pumpkin pie spices (from the recipe on the can)
3 T Sugar
4 T Sugar
Makes: 32 mini croissants
Roll out crescent rolls, and cut each lengthwise in 2.
Place 4 T Sugar, and Cinnamon in bowl; set aside
Beat remaining ingredients together until fluffy and creamy. Spread mixture over crescent rolls. Roll each mini crescent roll and toss in sugar/cinnamon mixture. Place on greased cookie sheet. Bake 375* for 15-18 minutes.
** Best after Refrigerated**
