Pumpkin Sweet Rolls with Cream Cheese Frosting

• 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1/4 cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1/4 cup plus 1 Tbsp. packed brown sugar, divided
• 2 Tbsp. hulled pumpkin seeds

1. Heat oven to 400 degrees F.
2. Roll pastry on lightly floured surface to 12x11-inch rectangle.
3. Mix 6 oz.
4. cream cheese, pumpkin, pumpkin pie spice and 1/4 cup sugar until blended; spread onto pastry to within 1/2 inch of edges.
5. Roll up, starting at one short side.
6. Use serrated knife and gently sawing motion to cut roll-up into 10 slices.
7. Place, cut sides up, on parchment-covered baking sheet.
8. Bake 30 min.
9. or until golden brown.
10. Mix remaining cream cheese and sugar until blended; spread onto warm rolls.
11. Sprinkle with pumpkin seeds.

pastry sheet, philadelphia cream cheese, pumpkin, pumpkin pie spice, brown sugar, pumpkin seeds

Taken from www.kraftrecipes.com/recipes/pumpkin-sweet-rolls-cream-cheese-frosting-186248.aspx (may not work)