Pumpkin Cream Cheese Pastries
Ingredients
- 2 cans crescent rolls
- 4 oz cream cheese
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar or brown sugar alternative
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- powdered sugar *optional for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper
- In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy.
- Unroll the crescent roll dough and separate it into the 16 triangles. Place a spoonful of the pumpkin cream cheese mixture in the center of each triangle. Fold the edges of the dough over the filling, creating a pocket, and pinch the seams to seal. Place each pastry on the prepared baking sheet.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture generously over the top of each pastry. Bake for 10-12 minutes or until the pastries are golden brown and the filling is set.
- Let the pastries cool slightly before serving. If desired, dust with powdered sugar for an extra touch of sweetness.
Nutrition
Calories: 146kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 7mgSodium: 245mgPotassium: 31mgFiber: 0.3gSugar: 8gVitamin A: 1287IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg
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