Rolls
2 (8-count) cans of crescent rolls
4 oz cream cheese, softened
1/4 cup light brown sugar
1/4 cup canned pumpkin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg in a mixer; beat until well combined. On parchment or wax paper, unroll each can of crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Spread mixture over two crescent roll rectangles leaving a 1/2 inch border around edges. Starting at long end, roll up them cut into 1 inch pieces. Place around 2 – 9 inch cake pans that have been sprayed with cooking spray. Bake for 15-20 mins or until rolls are golden brown. Remove and left cool for 10 minutes. Frost warm rolls with recipe below.
Frosting
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin
Mix all ingredients in a bowl until smooth. Spread over warm rolls. Serve warm.
