Pumpkin Filled Mini Pie Crescents

Pumpkin Filled Mini Crescents

This recipe was taken from Shaken Together Life blog and adapted by me. It's a keeper.

These are, honestly, the most delicious little pumpkin bites EVER!! They are  really too good. Period. Make sure you have help eating them.


2 tubes of crescent refrigerated rolls (I use the lower fat one)

For the Pumpkin Cream Cheese Filling:

4 oz. cream cheese, softened
1 cup canned pumpkin
1 - 2 teaspoons of pumpkin pie spice (I only used 1 teaspoon and it was perfect)
3 tablespoons sugar

For rolling crescents in:

4 Tablespoons sugar
1 - 2 teaspoons pumpkin

Open the crescent rolls and separate the triangles. Cut the triangles in half lengthwise - this will make a little narrow long triangle.

Beat the softened cream cheese, pumpkin, sugar and spice together until fluffy. Set aside.

Mix together the sugar and pumpkin pie spice until it's flaky.

Place about a teaspoon full of the pumpkin mixture in the wide end of the tiny long narrow triangle crescent and then roll it up. Roll the crescent in the sugar and spice mixture. Place on baking stone or cookie sheet.

Bake at 375 degrees for 13 to 15 minutes.

ENJOY! You are going to love these:

Happy Fall, everyone...



So happy that you came by to visit. I’m Linda (on the right in the picture). I’m the blogger. 
Carol and me
My sister, Carol (left) and I love learning new things to make and do and I blog about it right here on 
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1 comment

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I am the crafter extraordinaire (on this blog anyway.) I live with my husband, my son, David, in a cozy cape cod style house in Connecticut.

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