What do you get when you wrap pumpkin filling in puff pastry dough and top with a smear of cream cheese frosting? Deliciousness. You get deliciousness.
What You Need
Original recipe yields 10 servings
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
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Let's Make It
Heat oven to 400ºF.
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.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute chopped PLANTERS Pecans for the pumpkin seeds.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.