Pumpkin Pie Mini Croissants

2 tubes refregerated cresent rolls, cut lengthwise in 2.


Filling:
1/2 block of cream cheese (about 4 oz.)
1 cup of canned pumpkin (not pumpkin pie filling)
1 - 2 T pumpkin pie spice (I increased this recently based on another batch I made ... adjust as you like!)
3 - 4 T sugar (granulated or powdered)


Topping:
4 T Sugar
1 T pumpkin pie spice

Directions:
Beat filling ingredients together until fluffy and creamy.


Stuff the cresent rolls a little full (they are messy to roll up). 


 Roll each pumpkin pie croissant in the topping mixture.


Bake at 375* for 15-18 minutes.  


http://shakentogether.blogspot.com/2011/10/taste-this-tuesday-fall-baking-series_10.html