Ingredients
1/3
cup canned pumpkin (not pumpkin pie mix)
1
tablespoon packed brown sugar
2
tablespoons salted caramel topping or caramel topping
1/2
teaspoon pumpkin pie spice
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3
tablespoons miniature semisweet chocolate chips
Coarse sea salt, if desired
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
In small bowl, mix pumpkin, brown sugar, 1 tablespoon of the caramel topping and the pumpkin pie spice until blended.
Unroll dough from can. Place on lightly floured surface; gently press perforations together, and press to 13x8-inch rectangle. Spread pumpkin mixture over dough to within 1/2 inch of edges; sprinkle with chocolate chips. Roll up starting at longest side; pinch to seal.
Place seam side down lengthwise in middle of cookie sheet. Using sharp knife, gently cut lengthwise down top of roll to form 2 halves. Turn cut sides facing up. Twist halves together to form “rope.” Shape into circle; gently pinch ends together.
Bake 20 to 24 minutes or until wreath is golden brown. Let stand 10 minutes. Transfer to serving plate. Drizzle with remaining caramel topping; sprinkle with salt.
