These festive, pumpkin and nut filled crescent rolls are easy to make thank to ready-to-use refrigerated crescent rolls.

Pumpkin Filled Crescent Rolls

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can sweetened condensed milk
2 tablespoons all-purpose flour
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans or walnuts, finely chopped
4 (8-ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar

1. Preheat oven to 375°F (190°C).
2. In large bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth.
3. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle with 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle tops of rolls with sugar.
4. Bake for 11 to 13 minutes or until slightly golden brown.
5. Store covered at room temperature.

Makes 32 rolls.