On a recent "date," my husband and I picked up a jar of pumpkin butter from a little farmer's market. Cream cheese is dangerously delicious with everything and I knew it would pair great with the pumpkin butter. I decided to try out a little fall treat...
1 tube of Pillsbury Crescent Rolls
1 small jar of pumpkin butter
1/2 block of cream cheese - brought to room temperature
Preheat oven to 350. Unroll tube of crescent rolls. Lay out flat on baking sheet - lay the entire tube out as one long piece without breaking them into the precut triangles. Spread cream cheese on evenly. Spread pumpkin butter evenly on top of cream cheese. Cut the crescent rolls into 3 inch by 4 inch rectangles (or, you know...close to that!) Roll up each rectangle and pinch ends. Space puffs out evenly on baking sheet and sprinkle with cinnamon and sugar as desired. Bake for about 10 minutes or until puffs are golden on top. Allow to cool a little bit but not too long as these are delicious warm!
My husband oohhed and ahhhed over these little treats! These were wonderful still warm and would be a perfect autumn treat with a cup of hot apple cider. I had made plenty in this batch so everyone got one for dessert one weeknight, and then the kids had them for breakfast in the morning too!
Kind of like a donut!
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