Directions
1. Preheat oven to 400°F.
2. Unroll refrigerated Danish Pastry Dough on enclosed parchment paper and place one on baking sheet. Cut the dough in 8 evenly shaped triangles by cutting through the middle top to bottom, then left to right, and then 4x diagonally.
3. With a mixer, beat together the cream cheese, canned pumpkin, pumpkin pie spice and 3 tbsp. sugar until fluffy. In a separate bowl, mix remaining sugar and cinnamon and set aside.
4. Spread about 1 Tbsp. of pumpkin filling over each dough triangle. To shape a croissant, start rolling the wide side of the dough triangle towards the pointed side. Next, roll each pumpkin pie croissant in the sugar/cinnamon mixture and place back on the baking sheet with the pointed end on the bottom.
5. Bake for approx. 15 minutes until lightly browned and baked through.
