Thursday, October 11, 2012

Mini Pumpkin Treats

Pinterest is a dangerous place...I always have the urge to make something after just 5 minutes on the site!

This is another Pinterest creation, like my pin wheels; I saw this one morning and just had to make them the same day! So I saw this pin for mini croissants filled with pumpkin {have I declared my love of pumpkin yet? Another blog...} so my interest was peaked. After looking at the super easy recipe on Shaken Together, I decided to get the necessary ingredients while at the store.

So you start off with all the ingredients: 2 rolls of Pillsbury Crescent Rolls (I used the reduced fat kind), Pumpkin Spice, Sugar, 1 can of Canned Pumpkin and 4 oz. cream cheese (I used Weight Watchers to reduce some calories).

I first started by mixing the filling first; I've noticed with the Pillsbury Crescent rolls lately that if they sit at room temp for too long they are incredibly hard to pull apart. So I mixed half of the can I bought (there are smaller cans at the store), 4 oz of cream cheese, 5-6 tablespoons of sugar (the original recipe called for 3-4 but I tasted it and it needed a little more sugar. Add as you see fit.) and 2-3 tablespoons of pumpkin spice.

Mix until you get a fluffy mixture with this kind of consistency....

Now here's the tricky part. You'll need to cut the crescent rolls in half, so there will be a total of 36 mini crescent rolls. Then you will need to put some of the pumpkin mixture on each crescent roll and roll them up. Be prepared to get messy, as the pumpkin mix will squish out!! The recipe called for you to roll the mini crescent rolls in the left over sugar and pumpkin spice, but I just took a spoon and poured it over the crescent rolls. {After cooking, I now see why the recipe recommended rolling in the extra ingredients. I will be doing this step next time, adds a great crunch!}

You then bake them at 375 degrees for about 17 minutes. And them come out nice and warm! Even Ryan, who's not a big pumpkin fan, enjoyed these guys!

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