These Pumpkin Cream Cheese Crescent Rolls are an easy fall treat made with refrigerated crescent dough and a creamy pumpkin cheesecake filling. They're a wonderful breakfast addition or a quick dessert.
Pumpkin Crescent Rolls with Cream Cheese
It doesn’t get much easier than making dessert from crescent rolls for quick little treats like these and our apple pie crescent rolls when fall season rolls around.
And similar to my Strawberry Cream Cheese Crescent Rolls, I took this crescent rolls dessert up a notch by adding cream cheese to the pumpkin and spices to make a cheesecake like filling that is simply wonderful!
Then after filling and rolling them, I sprinkled them with cinnamon sugar for a little extra something on top.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Ingredients You'll Need
The complete list of ingredients with amounts are listed in the full recipe card below.
- Refrigerated crescent rolls – The refrigerated dough makes these quick and easy. I use Annie’s or Pillsbury brands.
- Pumpkin puree – Be sure to use pure pumpkin puree. You can technically use pumpkin pie filling and leave out the powdered sugar and spices that I add but I think the canned filling is much sweeter and runnier.
- Cream cheese – Let it soften to room temperature so it blends smoothly. You can use either full fat or ⅓ less fat cream cheese.
- Powdered sugar – Swap for white granulated sugar or brown sugar instead. I just like how the powdered sugar blends in.
- Pumpkin pie spice – I use my homemade pumpkin spice. You can also use ground cinnamon can be used instead. Add a dash of nutmeg too if you’d like.
- Vanilla extract – use pure and not imitation vanilla extract.
- Granulated sugar and ground cinnamon – mixed together and sprinkled over the crescent rolls before baking.
Variations to Try
1. Add chopped walnuts or pecan so the mixture.
2. Add a simple glaze on top. Mix ½ cup powdered sugar with a tablespoon of milk and drizzle in back and forth over the slightly cooled rolls after baking.
How to Make Pumpkin Cheesecake Crescent Rolls
These are one of the fastest recipe using crescent rolls that are always a huge hit for pumpkin spice lovers.
Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
Step 2: Add the pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract to a medium bowl and blend with an electric mixer until creamy. You can whisk it by hand, but an electric mixer will help create a smoother filling.
Step 3: Unroll the crescent roll dough and place each triangle them on the lined baking sheet. If needed, use a knife or kitchen shears to help separate the pieces.
Step 4: Spoon some of the pumpkin filling onto the thickest end of each triangle. Spread the filling out a little but leave space along the edge to help prevent the filling from oozing out as you roll them.
Step 5: Starting at the widest end, roll each triangle toward the narrow tip and that tip is near the center or underneath the crescent so it stays in place.
Step 6: Fold the ends of each crescent upward and pinch the seams together slightly.
Step 7: Combine the sugar and cinnamon then sprinkle it evenly over each roll.
Step 8: Bake for 12-14 minutes or until the crescent rolls are puffed and golden brown. Start watching them around 11 minutes so you’re careful not to overcook.
Step 9: Remove from the oven and allow them to cool slightly. Then dust with powdered sugar before serving if desired.
Storage and Reheating
Refrigerate: Since these contain cream cheese, store the leftovers in an airtight container in the refrigerator.
Freeze: After cooling completely, place the rolls in a freezer bag and freeze for up to 2 months. Place with parchment paper between layers if needed. Thaw in the refrigerator before reheating.
Reheating Warm crescent rolls in the microwave for a 5-10 seconds. Or place them in the oven or air fryer for a few minutes on 300° F to get them a little more crispy.
If you love these Pumpkin Crescent Rolls, make these other easy pumpkin desserts next:
- Pumpkin Oatmeal Muffins
- Pumpkin Crunch Cake
- Pumpkin Oatmeal Cookies
- Pumpkin Snickerdoodle Cookies
- Pumpkin Bread with Cream Cheese Frosting
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 350,000 followers on Facebook and Pinterest. For more behind the scenes and everyday life, follow me on Instagram and TikTok too!
Pumpkin Crescent Rolls
Equipment
Ingredients
- 8 refrigerated crescent rolls
- ⅓ cup pumpkin puree
- 2 ounces cream cheese at room temperature
- 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice or cinnamon
- ¼ teaspoon vanilla extract
- 1 tablespoon sugar + 1 teaspoon cinnamon mixed together
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper for easy cleanup.
- In a medium mixing bowl, add the pumpkin puree, softened cream cheese, powdered sugar, pumpkin pie spice and vanilla extract.⅓ cup pumpkin puree, 2 ounces cream cheese, 2 tablespoons powdered sugar, ½ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract
- Blend with an electric hand mixer. you can also blend by hand but the mixer may not be as creamy).
- Gently unroll the crescent rolls, separate each triangles and place them on the baking sheet. (use a knife or kitchen sheers if necessary)8 refrigerated crescent rolls
- Spoon about a tablespoon of the pumpkin mixture onto the widest end of the dough triangle. Spread it a little over the dough.
- Roll each triangle, starting from the largest end. You want to little tip to be in the center.
- Then fold the ends up as well and pinch the seam a little.
- Sprinkle with the cinnamon sugar mixture evenly over each crescent roll.1 tablespoon sugar + 1 teaspoon cinnamon
- Bake for 12-14 minutes or until golden brown.
- Remove and sprinkle with powdered sugar if desired.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
Leave a Reply