1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
2 Tablespoons flour
2 Tablespoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent rolls
½ cup granulated sugar
1. Preheat oven to 375 degrees F. Lightly spray baking sheets.
2. In a mixer bowl, blend cream cheese, pumpkin, flour and spices until combined and smooth.
3. Unroll crescent rolls, separate and lay flat. Evenly spread 1½ 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.
4. Bake 11 to 13 minutes or until slightly golden brown.