These start with two tubes of Pillsbury's refrigerated crescent rolls. Rolling every crescent & cutting lengthwise in 2. This recipe-will making 32 mini-croissants.

Every croissant will get generous tsp of this delicious cream cheese pumpkin pie filling :

° 4 oz (half block) soft cream cheese
° 1 c canned-pumpkin (NOT-pumpkin-pie-filling)
° 1 - 2 tons of pumpkin pie spice (adjust to taste)

3 - 4 tons of sugar (granulated or powdered; adjust to taste if you want sweeter filling)
Whisk the above ingredients together until fluffy and creamy and spread about 1 teaspoon of the filling on each triangle of dough.

Mix 4 tons of sugar and 1 ton of pumpkin pie spice together and roll each pumpkin pie croissant, bake at 375* for about 13-15 minutes (this time on a baking stone) - you want them to brown a bit and be a baked dough.

Enjoy !