pumpkin crescent rolls

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Servs: 32

"These individual sized pumpkin rolls are sure to be a success. Easy to make with crescent roll dough, but hard to stop eating with the rich and spicy sweet pumpkin filling."

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Ingredients [?]

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  • add   1 (15 ounce) can pumpkin
  • add   4 (8 ounce) packages refrigerated crescent rolls
  • add   1 cup pecans, finely chopped
  • add   1/2 cup granulated sugar
  • add   2 tablespoons flour
  • add   1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • add   1 (8 ounce) package cream cheese, softened
  • add   2 tablespoons cinnamon
  • add   1 teaspoon pumpkin pie spice


  1. Preheat oven to 375 degrees.
  2. In a mixer bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
  3. Bake 11 to 13 minutes or until slightly golden brown.

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