Pumpkin Crescent Rolls

By barbgreenfield

A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin puree (about 2 cups)
• 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
• 2 tablespoons all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup pecans, finely chopped
• 4 (8 ounce) packages refrigerated crescent dinner rolls
• 1/2 cup granulated sugar

Preparation

Step 1

Preheat oven to 375°F 2 In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth. 3 Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. 4 Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. 5 Store leftovers covered at room temperature.