Pumpkin Cream Cheese Rounds #Recipe

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From Val’s Kitchen has teamed up with This Mama Loves and Better In Bulk to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Some weeks I’ll be sharing a recipe of my own, while other weeks I’ll be featuring one of the your recipes (from those submitted the previous week). Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!

I’ve been in a pumpkin mood lately, ever since trying all of the pumpkin desserts in the restaurants. Then I received some spices from Puritan’s Pride. I knew I wanted to make a dessert treat, and decided pumpkin was the answer. I made a few things, this was my favorite of the bunch. Even hubby, who isn’t a fan of pumpkin, loved it. He agreed with my sister-in-law that the flavor of the filling is super mild and creamy and sweet, and didn’t have too strong of a pumpkin taste. Check it out.

Pumpkin Cream Cheese Rounds Recipe

INGREDIENTS
This recipe will make 32 rounds.

For the filling

• 4x tins Crescent rounds
• 1X 29 oz can pumpkin (not pumpkin pie filling)
• 1x 8 oz cream cheese (softened)
• 1 cup brown sugar
• 2 tsp cinnamon
• 2 tsp Vann’s Spices vanilla extract (from Puritan’s Pride)
• 2 tsp Vann’s Spices pumpkin pie spice (from Puritan’s Pride)

For the icing

• 1 cup brown sugar
• 1/2 tsp vanilla
• 4 tbsp milk

INSTRUCTIONS

Preheat the oven to 375f.

Place a sheet of wax or parchment paper onto each cookie sheet.

The crescent rounds in the tin come stacked. Separate them into eight individual rounds.

One at a time, unroll each round of dough. Using a spoon place a line of the filling onto the unrolled dough.

Carefully reroll the round of dough and set right side up on the cookie sheet.

Bake for about 15 minutes, or until golden brown.

While the rounds are in the oven, make the icing.

To make the icing, combine the icing ingredients in a bowl (or, I actually used a really large glass measuring cup) and stir well.

Drizzle the icing over top of the baked rounds.

Serve immediately.

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