Pumpkin Cream Puffs
Crescent Puffs Adapted from Pillsbury and
Pumpkin Cream recipe is from Taste of Home
Servings 8 puffs
Ingredients
Crescent Puffs:
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon pumpkin pie spice
- 1 can refrigerated crescent rolls
- 8 large marshmallows
- 1/4 cup butter melted
Pumpkin Cream:
- 4 oz cream cheese 1/2 a package, softened
- 1/2 cup confectioners' sugar
- 1/4 teaspoon pumpkin pie spice
- 1 cup canned pumpkin NOT pumpkin pie filling
- 8 oz whipped topping thawed
Instructions
Crescent Puffs:
- Mix together flour, sugar and pumpkin pie spice.
- Dip a marshmallow in melted butter and then coat it with the sugar/spice mixture.
- Roll the marshmallow in a crescent roll starting at the narrow tip of the triangle and then firmly pinch up the sides so that the marshmallow is completely covered with dough.
- Dip the bottom in the melted butter and place, butter side down, in a greased muffin pan.
- Place the muffin pan in a jelly roll pan to guard against spills while baking. Bake at 375 degrees for 12-15 minutes or until golden brown.
Pumpkin Cream:
- Beat cream cheese until light and fluffy.
- Add confectioners’ sugar, pumpkin and pumpkin pie spice.
- Fold in whipped cream.
- Use the pumpkin cream to fill cream puffs.
