|
Preheat oven to 375 degrees F. Spray two mini muffin tins with cooking spray.
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add egg, pumpkin, vanilla, cinnamon, ginger, nutmeg, and allspice, and beat to combine. Cover this and chill it while you prepare your dough.
Unroll one can of crescent baking sheet dough onto a lightly floured surface and roll it out to around 9 x 12 inches. Cut it using a pizza cutter into 9 squares, roughly 3 x 4 inches each. Place the squares into wells of the mini muffin tins, skipping a well between each. Gently push the squares down into the well. Spoon a heaping spoonful of the pumpkin mixture into each well and pinch the corners of the dough together around it, twisting at the top to close.
|
|
Notes-
These little pumpkin cheesecake pillows are amazing served warm with vanilla bean ice cream and a drizzle of caramel. Add some toasted pecans for more delicious fall flavor. This recipe makes 39 pillows, but if you don’t need that many, just half it. To half 1 egg, lightly beat it in a small bowl and discard about 1.5 tablespoons of it before adding it to the recipe.
|
