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We’re smack dab in the middle of my favorite season of the year… Fall. I’m all about the vibrant colors, the cooler temps and the yummy sweets, especially anything that includes pumpkin.

I haven’t always been a fan of the orange stuff, but just within the last few years, it’s become an obsession of mine. I’m always in line at Starbucks on the first day that Pumpkin Spice Lattes are released and I’m that crazy lady you see at WalMart hoarding all the cans of Libby’s Pumpkin Puree in her basket. :)

So I’m sharing with you today one of my new favorite treats… Mini Pumpkin Pie Croissants. I fell head-over-heels for these; with the sweetness, the spiciness and with the ease of preparation. It literally takes 10 minutes to put them together and just a short little while before they’re exiting the oven, filling the house with that amazing rich scent. They’re so quick & easy (and delicious), that they’ll be making another appearance on my breakfast menu this Thanksgiving morning. Hope you love them as much as I do!

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Mini Pumpkin Pie Croissants
Adapted from: Pressed Down, Shaken Together

Yields: 32 mini croissants

2 tubes refrigerated crescent rolls
4 oz cream cheese, at room temperature
1 c pumpkin puree
1 tbsp + 1-1/2 tsp pumpkin pie spice, divided
7 tbsp granulated sugar, divided

Preheat an oven to 375 degrees F and line two baking sheets with parchment paper.

Unroll each tube of crescent rolls out on a cutting board, then separate them based on the pre-scored lines. With each crescent roll, cut lengthwise into 2 triangles. After cutting all rolls from both tubes, you should have 32 triangles.

Beat together the cream cheese, pumpkin puree, 1-1/2 teaspoons of the pumpkin pie spice and 3 tablespoons of sugar until fluffy and creamy. In a separate bowl, whisk together the remaining 1 tablespoon of pumpkin pie spice and 4 tablespoons of sugar; set aside.

Spoon a generous tablespoon of the pumpkin-cream cheese mixture onto each croissant triangle, then roll them up (rolling from the widest part down to the point of the triangle). Take the spice-sugar mixture and roll each croissant in it, placing them on the prepared baking sheets seam-side down.

Bake each sheet separately for 10-15 minutes, depending on your oven. They should be a light golden brown color when they’re ready.

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I am incredibly honored to be a contributing blogger for the new LiveSigmaKappa.com and I so look forward to the future of this amazing website!

Dove Love (and Happy Fall!),
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7 Responses to Mini Pumpkin Pie Croissants

  1. […] today is my first post! Click over to LSK.com to see these adorable Mini Pumpkin Pie Croissants… just perfect for Thanksgiving Day […]

  2. Rebecca Pope-Ruark says:

    Jessica – those sound great and I’d love to make them for my first family Thanksgiving in our new house. But d you have any substitutions suggestions for the cream cheese? I’m lactose intolerance so cream cheese and yogurt are problematic for me. Thanks for sharing!

  3. Hi Rebecca! I haven’t tried this, but maybe use soy milk or coconut milk instead (although I’d probably halve the amount). Have you tried the lactose-free brand Tofutti? I know they make dairy-free items!

  4. Crys says:

    Jessica: Fabulous recipie!

    Rebecca: I too have a handful of allergies in the house and we use Lactaid “milk” as a substitute (found in many grocery stores next to milk section. No lactose in it but still cooks and tastes (for cereal) the same as reg, and has a LONGER shelf life.

  5. Malory says:

    Yum! When my mom used to make crescent rolls, she would put chocolate chips inside. They were always my favorite!

  6. Billie Kellar BillieKellar says:

    These were great! Thanks for sharing such a yummy recipe!

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