Who doesn’t love the taste of pumpkin spice in the fall? This recipe is an easy way to capture the taste of pumpkin pie without all the mess.
2 T. sugar
1 1/2 tsp. pumpkin pie spice
Cream together pumpkin, cream cheese, pumpkin pie spice, and sugar. Spread 1 1/2 tsp. of filling on each crescent roll and roll up. Sprinkle sugar and pumpkin pie spice on top. Bake at 375 degrees for 13-15 minutes.
- I used spreadable light cream cheese and reduced fat crescent rolls.
- I would suggest maybe cutting the amount of filling by 1/3 or 1/2. It seemed to be a lot. I had to bake for 15 minutes to fully cook the pumpkin.
- I would also suggest cutting the amount of topping in half. It was twice as much as I needed. I also would suggest maybe even cutting the amount of pumpkin pie spice if you don’t want to be overwhelmed by it.