Sunday, September 2, 2012

Pumpkin Cream Cheese Pie Crescents

Each year on September 1st, my heart does a happy dance because even if it is 100 degrees outside, I start decorating and celebrating the soon arrival of Autumn. I love the colors, scents, flavors, and joys found in the Fall season. This year, I celebrated the 1st by making these melt-in-your-mouth Pumpkin Cream Cheese Pie crescents. They were absolutely delicious! Make a batch and enjoy them with a cup of hot cocoa, apple cider, or cinnamon spiced tea.
Hosea 10:12
"I said, ‘Plant the good seeds of righteousness, and you will harvest a crop of love. Plow up the hard ground of your hearts, for now is the time to seek the LORD, that he may come and shower righteousness upon you.’"
Harvest a Crop of Love today! You are dearly loved and prayed for!

Pumpkin Cream Cheese Pie Crescents

2 tubes (8 count each) of Pillsbury Refrigerated Crescent Rolls
1/2 block of cream cheese (4 ounces)
1 cup of canned pumpkin (not pumpkin pie filling)
2 Tablespoons of Pumpkin Pie Spice
7 Tablespoons of Sugar
1 Tablespoon of Ground Cinnamon
Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
Roll each crescent roll out and put a tablespoon of pumpkin pie/cream cheese filling on the wide part of each crescent. Roll up each crescent roll starting from the thick end to the thin end.
Mix together 1 Tablespoon of the pumpkin pie spice, 1 Tablespoon of cinnamon, and 4 Tablespoons of sugar. Roll each filled crescent roll in the cinnamon/sugar mixure. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.

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