Warm and toasty treats are a staple in our beach cottage! The wet, rainy days of Autumn can chill us to the bone so we often have hot coffee with a pumpkin croissant after brisk beach walks…what is it about hot beverages and carbs that warms the soul?! All I know is…I love it!
Keri of Shaken Together shared these easy to make Pumpkin Pie Croissants on her blog recently and they quickly became one of our favorites. They are really fast to make plus taste delicious. Sometimes I don’t feel like making everything from scratch and this is a recipe which fits the bill. The croissants are made from refrigerated crescent rolls.
Why not give them a try this Autumn weekend? (and don’t forget about taking that beach walk too!)
PUMPKIN PIE CROISSANT RECIPE
2 tubes of refrigerated crescent rolls.
-Roll each crescent roll out and cut lengthwise in 2.
Pumpkin pie filling:
1/2 block of Cream Cheese
1 cup of Canned Pumpkin (not pumpkin pie filling)
1 1/2 tsp. Pumpkin Pie Spice
3 Tablespoons Sugar or Splenda
Beat together until fluffy and creamy.
Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
Bake at 375 F degrees for 15-18 minutes.
**Visit Keri for more photos and great articles!! > Shaken Together
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