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Preheat oven to 375F.
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Roll out crescent dough sheet over parchment paper (or a lightly floured flat surface). Roll once gently with a rolling pin.
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Spread the pumpkin puree evenly over the entire sheet of dough. Mix grated piloncillo and cinnamon together, then sprinkle over the pumpkin puree.
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Roll the dough inward until it is all rolled up. Cut into even sections. Should be about 8 pieces. Bake in a buttered pan for 12-15 minutes or until browned on top.
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Drizzle with piloncillo syrup before serving.