Pumpkin pie season is no joke and these bites aren’t a joke either!
You’ll end up eating a pie's worth of them for sure!
Super easy party snacks are the best and this is no exception, Creamy pumpkin cheesecake nestled inside a flaky Pillsbury dough.
These bites sized treats will not last long!
Make 2 batches!
Ingredients: 2 tubes crescent roll dough for the cheesecake filling: 8 ounces cream cheese softened 1 cup pumpkin puree ½ cup powdered sugar 1 ½ teaspoons pumpkin pie spice½ teaspoon vanilla 1 egg yolk for the glaze: ½ cup powdered sugar1 tablespoon milk½ teaspoon pumpkin pie space directions: Preheat oven to 350 degrees.
Prepare a mini muffin pan with nonstick spray.
Mix together the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and the egg yolk in a large bowl with a hand mixer until smooth and well-combined.To assemble the bites, cut each crescent roll in half.
Use the square portion to make one, then press together two triangles (from two rolls) to form another square, pressing the seams together well.
Press out each square to make them flatter and a little bigger.
Take each square and place it in each of the mini muffin pan cups.
Fill each cup with about a tablespoon of the prepared cheesecake filling.
Pinch the sides and tops of the dough together in each cup, sealing them as well as you can.
Bake about 12-15 minutes, or until the tops are starting to turn golden brown.
Remove from the oven, then allow to cool a few minutes, until firm enough to remove from the pan.
To make the glaze, stir together the glaze ingredients in a small bowl until smooth.
Drizzle the glaze on the cooled bites.
Serve and enjoy!