There’s only one word for these little guys.  Yum.  And addicting.  And delicious.  And lip-smacking.  Okay, maybe there’s one word for them !

My sister found this recipe last year and she made some and brought them with her when she visited early last November and they were a universal hit.  So, we made a batch of them up at Thanksgiving.

Here’s the recipe:

Pumpkin Crescent Rolls
8 oz cream cheese, softened
15 oz can pumpkin
1 can sweetened condensed milk
2 Tablespoons of flour
2 Tablespoons of  cinnamon
1 teaspoon pumpkin pie spice
8 packages refrigerated crescent rolls (Yes, 8!!!)
½ cup sugar

Preheat oven to 375. In mixer bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 ½ tablespoons of pumpkin mix over dough. Roll into crescent shape and sprinkle top with sugar. Bake 11-13 minutes until golden brown.

Now, here’s my confession….after about 4 packages of crescent rolls, I’m done with the whole rolling them up thing.  So, I usually just give up and use the whole package and press the seams together, put the filling on one side, roll the sheet up, and cut them like pinwheels.  Less work, just as much flavor – and I think that they actually look cuter that way (that’s what you see in the picture) than the traditional crescent shape.  I think this year I’m going to try getting the crescent sheets and just do away completely with the crescent rolls.

Enjoy!