Preheat the oven to 375°F. Spray two 8 inch baking pans with non-stick spray. Note
Unroll each the crescent roll dough and press the seams of the dough to seal them up. You will have 2 rectangle dough sheets.
Evenly spread the pumpkin puree across each dough rectangle leaving 3/4 inch of dough on the edges of each rectangle.
Evenly sprinkle the brown sugar and pumpkin pie spice over the pumpkin puree.
Roll the prepared doughs up beginning with the short end. Pinch the seams to seal well.
Slice each roll into 8 rounds and place in the prepared pans.
Bake in the preheated oven for 20-24 minutes. The rolls will be golden brown.
Remove the rolls from the oven, let cool before topping with the cream cheese frosting, recipe below.
Cream Cheese Frosting
While the rolls bake, prepare the frosting.
Using a hand mixer, in a medium bowl, blend the cream cheese and butter until smooth.
Blend in the powdered sugar and vanilla extract. Mix for about 1-2 minutes to blend flavors well.
Set aside until the rolls have cooled and drizzle over the pumpkin pie rolls. Or, transfer the frosting to a piping bag and drizzle the frosting on the cooled rolls.
Serve rolls warm. Store leftover rolls in the fridge in a covered container for 2 days. Warm in the oven at 300°F until rolls are warmed through.
Note 1: crescent rolls are found in the refrigerator section of your local grocer. A popular brand is Pillsbury. Note 2: Be sure to use pumpkin puree and not pumpkin pie filling. Note 3: Use (2) 8-inch baking pans or 1 large baking pan.
The pastry can be prepped the night before and stored in the fridge overnight before baking.
The finished rolls can be stored in the fridge for up to 2 days. Reheat in the oven at 325°F until warmed through.
If you want to freeze the finished unfrosted rolls, place in freezer-safe bags and store up to 2 months. Defrost, reheat, then frost the pumpkin rolls.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.