Crescent Roll Pumpkin-Cheese Pastries

When my foodie friend Lois made her Pumpkin Cream Cheese Crescents and I posted a partial recipe with a link to her site I knew I needed to make these. But I decided to re-create my own version of her fabulous, simple dessert and here it is.

• 1 pkg. crescent rolls (8 to a package)
• 1/2 cup pumpkin puree
• 1/3 cup cream cheese, softened
• 1 tbsp. maple syrup
• 1 tsp. cinnamon
• fresh grated nutmeg to taste
• pinch of salt
• 1/4 cup pecans - finely chopped
• 1 egg beaten (for egg wash)
• cinnamon and white sugar mixture
• cooking spray
• whipped cream (optional)

1. Preheat your oven to 425°.
2. Blend together with a hand mixer the pumpkin, cream cheese, maple syrup, cinnamon and nutmeg along with a pinch of salt.
3. Use a small blender and process the pecans or finely chop with a sharp knife, net about 1/4 cup. Add the nuts to the pumpkin mixture and fold them in.
4. Lightly spray a foil lined baking sheet with cooking spray or use parchment paper and lightly spray that.
5. Lay out the crescent rolls and fill the wide end with about a tablespoon of mixture. Roll them all up, tucking in the sides as you go.
6. Get some cinnamon and sugar ready. Brush the beaten egg over each one and put a generous amount of the cinnamon sugar mixture over the tops and bottoms.
7. Bake in a preheated 425° for 9-11 minutes until nice and golden brown. Allow to cool then serve with some whipped cream for an added touch.