Pumpkin Crescent Rolls

A close-up of Pumpkin Cream Cheese Crescent Rolls with a dusting of cinnamon sugar on a baking sheet.

Refrigerated crescent dough is filled with a creamy pumpkin cheesecake filling and baked until golden. These pumpkin cream cheese crescent rolls are made with simple ingredients and come together quickly for a fall breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings rolls

Calories 141kcal

Author Sherri Hagymas

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

Add chopped pecans or walnuts to the pumpkin filling.

Swap the pumpkin spice with just cinnamon.

Refrigerate: Since these contain cream cheese, store the leftovers in an airtight container in the refrigerator.

Freeze: Let the crescent rolls cool completely, then place them in a freezer bag with parchment paper between layers if needed. Thaw in the refrigerator before reheating.

Reheating Warm individual crescent rolls briefly in the microwave, or place them in the oven or air fryer for a few minutes if you want to bring back more of their crispiness.

Nutrition