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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
- 1/4 cup canned pumpkin
- 1 tsp. pumpkin pie spice
- 1/4 cup plus 1 Tbsp. packed brown sugar, divided
- 2 Tbsp. hulled pumpkin seeds
Method
- Heat oven to 400 degrees F.
- Roll pastry on lightly floured surface to 12x11-inch rectangle.
- Mix 6 oz.
- cream cheese, pumpkin, pumpkin pie spice and 1/4 cup sugar until blended; spread onto pastry to within 1/2 inch of edges.
- Roll up, starting at one short side.
- Use serrated knife and gently sawing motion to cut roll-up into 10 slices.
- Place, cut sides up, on parchment-covered baking sheet.
- Bake 30 min.
- or until golden brown.
- Mix remaining cream cheese and sugar until blended; spread onto warm rolls.
- Sprinkle with pumpkin seeds.
