We’re all screaming “pumpkin everything!” right now right?? I get so excited to come up with a new pumpkin recipe to torture my family with every year. I love a good Sopapilla recipe, especially on Cinco de Mayo when we traditionally make it. So I came up with this recipe for Pumpkin Cream Cheese Sopapillas and it’s totally pumpkin-tastic enough to share with the world!
Pumpkin Cream Cheese Sopapillas
2 cans crescent rolls
3 pckgs softened cream cheese
1/2 can pumpkin
6 TBS melted butter
1 cup white sugar + 1/2 cup sugar for topping
1 tsp vanilla extract
2 tsp pumpkin spice (or mix 1 tsp all spice with 1 tsp nutmeg)
1 tsp cinnamon
Preheat oven to 350. Roll out crescent rolls into a flat rectangle and spread in a greased 9×13 baking dish. Mix cream cheese and 1 cup sugar. Add pumpkin, vanilla & spices. Spread cream cheese mixture on top of the dough in pan. Roll 2nd package of crescent rolls out flat and lay on top of cream cheese mixture. Pour melted butter over dough and sprinkle a mix of 1/2 cup sugar & 1 TBS cinnamon. Bake at 350 for 35 minutes or until golden brown. Refridgerate immediately for at least an hour to firm up. Drizzle caramel on top.