Mini pumpkin pie croissants

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.

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!

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!

http://www.shakentogetherlife.com/2011/10/taste-this-tuesday-fall-baking-series_10.html