1 package of vegan crescent pastry dough in the sheet form, not the mini crescents
½ cup canned pumpkin, not pumpkin pie filling
½ cup soaked medjool dates
1 tbs maple syrup
½ tsp black strap mollasses
handful chopped walnuts (about ¼ cup)
1 tsp pumpkin pie spice
4 tbs vegan cream cheese (or a little more if you prefer)
Cinnamon for garnish on top
Instructions
Start by pre-heating your oven to 350 degrees (or whatever the instructions say on your crescent/pastry dough packaging)
Combine pumpkin, dates, maple syrup, molasses, and pumpkin pie spice in a blender. Blend until mostly smooth, leaving a few date chunks intact.
Spread pumpkin/date mixture evenly on rolled out dough.
Sprinkle walnuts evenly on dough.
Spoon the cream cheese vertically along one edge of the dough, to form a line of cream cheese.
Start on the cream cheese end, and start carefully rolling the dough back up, into a pinwheel.
Carefully transfer your dough log onto a cookie sheet. Sprinkle with cinnamon, Bake for about 15 minutes, checking carefully. You want it to be golden brown on the outside to ensure dough i cooked on the inside.
Remove from oven and allow to cool for 5 minutes or so. Slice into 1 inch pieces. Serve immediately. Any leftovers can be reheated in the oven later.
Recipe by Peppers and Peaches at https://www.peppersandpeaches.com/cream-cheese-filled-pumpkin-spice-pastry-log/