I am so excited my friends....Fall is here and pumpkins are a plenty. That of course, means I get to cook and enjoy some new pumpkin creations. This year I will start the pumpkin rolling with an extremely quick and easy dessert, my family simply loved it.
1 - 17.3 Oz. - Puff Pastry (unthawed)
2 Tsp. - Sugar
1 Tsp. - Cinnamon
2 Tbs. - Pumpkin Pie Filling
3 Tbs. - Whipped Cream Cheese Frosting
1 Tbs. - Pumpkin Pie Filling
Lay out the sheets of pastry and unfold, (Optional: spread butter on Puff Pastry first) sprinkle each with 1 Tsp. sugar and spread evenly to the edges of the pastry then sprinkle each with 1/2 Tsp. cinnamon and spread out to the edges of the pastry. Using a knife spread evenly 1 Tbs. of pumpkin pie filling on top of the cinnamon sugar and spread to the edge of the pastry. Starting with the edge closes to you roll up like a jelly roll and cut each roll into 8 pieces. Place on a baking sheet lined with parchment paper and bake in a 400 degree oven for 15-20 minutes or until golden brown. Remove from heat and let cool. While the mini rolls are cooling stir the frosting and pumpkin together, when the rolls are cool spread the frosting on each mini roll.
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