Mini Fall Pumpkin Pie Croissants

Ingredients

• 2 tubes Pillsbury refrigerated crescent rolls

• 4 oz cream cheese, softened

• 1 c canned pumpkin (not pumpkin pie filling)

• 1-2 T pumpkin pie spice

• 3-4 T sugar (granulated or powdered)

Topping:

• 4 T sugar

• 1 T pumpkin pie spice

Preparation

1. Roll each crescent roll out and cut lengthwise in 2.

2. Beat the other ingredients together until fluffy and creamy and spread about 1 teaspoon of filling over each triangle of dough.

3. Roll up crescents so filling it covered inside.

4. Mix topping ingredients together and roll each pumpkin pie croissant in it!

5. Bake at 375 for about 13-15 mins (this time is for on a baking stone)-you want them to be lightly browned and the dough baked through.