It’s Time…

So you had to know this was coming… I mean, it was only a matter of time, really. A natural progression.

The FIRST pumpkin recipe of the season.

(What did you think I was talking about??)

I guess technically the pumpkin chili was first, but this is the first sweet recipe. I can’t believe it’s taken this long… usually I’m all over anything pumpkin starting September 1.

I came across this recipe on Pinterest and immediately knew I had to try it: Pumpkin Pie Croissants. Homemade pumpkin pie filling rolled up in mini croissants and coated in a sugar & spice mixture. Yes, please. Here’s the recipe. I just tweaked it a little, using neufchatel instead of full-fat cream cheese, reduced fat crescent rolls and powdered sugar in the filling instead of granulated.

Pumpkin Pie Croissants

Adapted from Pressed Down, Shaken Together

Makes 32 Croissants

  • 2 Packages Reduced-Fat, Refrigerated Crescent Rolls
  • 4 oz Neufchatel Cheese
  • 1 Cup Pumpkin Puree (not pie filling)
  • 5 Tbs Powdered Sugar
  • 1 1/2 tsp Pumpkin Pie Spice
  • 4 T Granulated Sugar
  • 1 T Pumpkin Pie Spice
  • 1 tsp Cinnamon

1. Preheat oven to 375 degrees.

2. Unroll crescent roll dough (I tear this up every. single. time… there must be an art to unrolling crescent dough) and cut each “triangle” in half.

3. Using a mixer, blend cream cheese, pumpkin, powdered sugar and 1 1/2 tsp of pumpkin pie spice until smooth. Taste and add more sugar if needed.

4. Spread 1 Tbs of pumpkin mixture evenly on each halved triangle of crescent dough. Starting with the wide end, roll up dough.

5. In a shallow bowl,  stir together 4 Tbs of granulated sugar, 1 Tbs pumpkin pie spice, and 1 tsp cinnamon. Roll each filled crescent roll in sugar mixture and place on baking sheet.

6. Bake for 15-18 minutes.

To me these are less “cookie” and more legitimate breakfast pastry. They’re not overly sweet.  The pumpkin mixture kind of melds with the dough and doesn’t really come across as a filling. I think next time I might add more cream cheese and sugar to the pumpkin to make it thicker, and then just do a dollop on the bottom of the crescent triangle so you actually get a big taste of pumpkin in the center of the croissant. Does that make sense? Probably not. Just my inner Fat Kid coming out.

Also, look at how sad and puny my pre-baked croissants are!! The dough was tearing all over the place so my crescents were not uniform. I would have gotten an F on this in culinary school.

Look at that tiny nugget on the bottom row. That was Jack’s.

Tonight we headed over to my parents for dinner and to watch the Rangers with the Barteau’s. Baseball-watching meal: Brats, couscous and green salad.

OMG I LOVE SAUERKRAUT. There’s my deep, dark secret. I have to fight the urge to order a New York Dog every time we’re at Sonic (Oh hey! There’s the fat kid again!).

Jack had a blast, of course. He loved hanging out with the big boys and even cuddled with Aaron:

Big day tomorrow. We’re headed to the pumpkin patch (again). Hope everyone has a great weekend!

(PS: Thanks to all of you who have “Liked” Heather Bakes on Facebook so far!!! And if you haven’t, click on that link in the right sidebar… I’m working on a sweet giveaway for next week and that way you’ll be the first to know!)

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3 Responses to It’s Time…

  1. Kira says:

    Those look soo good! I’ll have to try them. Just bought Target brand Archer Farms Pumpkin Pancakes today, so excited!

  2. Heather – I’m so glad you like my mini pumpkin pie croissants – they are pretty dang good ;) – and shared them with your readers! I have all the ingredients in my pantry calling my name again … darn this low carb diet. But I CAN have sauerkraut ;)

    Have a great weekend!

  3. Joy says:

    Wow…those first few sentences were quite the tease!! I was not expecting pumpkin…although that recipe sounds delicious!!

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