What you need:
For the rolls:
- 2 pkg. refrigerated crescent rolls
- 4 oz. cream cheese, softened
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1/4 tsp. cinnamon
- 1/8 tsp. ground nutmeg
For the frosting:
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp. vanilla
- 1 Tbsp. pumpkin puree
Directions:
- For the rolls: Unroll crescent roll dough out and separate each can into four rectangles (two triangles with seams pressed together).
- In a bowl, mix together cream cheese, brown sugar, pumpkin, cinnamon, and nutmeg until well combined. I did this by hand because my cream cheese was very soft.
- Spread down center of rectangles leaving 1/2 inch border on edges.
- Roll up each rectangle starting on the long end.
- Slice into 1-inch pieces and place in two greased 9-inch cake pans. You'll want them a little spread apart.
- Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden brown. Yours may go faster, so start watching around 15 minutes. They could also take slightly longer.
- Set aside and cool for 10 minutes.
- For the frosting: mix all ingredients until well combine and frost the slightly cooled rolls.
- Sprinkle additional cinnamon or pumpkin pie spice on top, if desired.
Recipe from Picky Palate
Posted on Fantastical Sharing of Recipes