These Cream Cheese Pumpkin Pie Crescent Rolls are a delightful combination of fall flavors wrapped in a flaky, golden crescent roll. With a creamy pumpkin pie filling and tangy cream cheese swirled inside, they’re perfect for breakfast, dessert, or a cozy snack.
Easy to prepare and bake, these crescent rolls are a festive treat that captures the essence of autumn in every bite.
Kitchen Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Spatula
Ingredients
For the Pumpkin Filling:
- 1/2 cup (120g) pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
For the Cream Cheese Filling:
- 4 oz (113g) cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Additional Ingredients:
- 1 can (8 oz) refrigerated crescent roll dough
- 1 tbsp butter, melted (optional, for brushing)
- 1 tbsp granulated sugar mixed with 1/4 tsp cinnamon (for topping)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Pumpkin Filling: In a mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy.
- Roll Out Crescent Dough: Unroll the crescent roll dough and separate it into triangles.
- Add Fillings: Spread a thin layer of cream cheese filling onto each crescent triangle, followed by a small amount of pumpkin filling. Be careful not to overfill to prevent leaking during baking.
- Roll and Shape: Starting at the wide end of the triangle, roll up the dough towards the point to form a crescent shape. Place the rolls on the prepared baking sheet.
- Brush and Sprinkle: (Optional) Brush the tops of the rolls with melted butter and sprinkle with the cinnamon-sugar mixture.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the crescent rolls are golden brown and fully cooked.
- Cool and Serve: Allow the crescent rolls to cool slightly before serving.
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Nutrition (Per Roll, Approx.)
- Calories: 160
- Protein: 2g
- Fat: 8g
- Carbohydrates: 18g
- Sugar: 8g
Expert Tips
- Cream Cheese Tip: Make sure the cream cheese is softened to ensure it spreads easily and blends smoothly with the sugar.
- Prevent Overfilling: Use about 1 teaspoon of each filling per crescent roll to avoid leaks.
- Custom Flavors: Add a pinch of nutmeg or cloves for extra spice, or drizzle with caramel sauce for added indulgence.
FAQs
Can I make these ahead of time?
Yes, you can prepare the filling and assemble the rolls a day ahead. Store them covered in the fridge, then bake when ready.
Can I use homemade crescent dough?
Absolutely! Homemade crescent dough adds a personal touch and works just as well.
What can I serve these with?
Pair them with a hot cup of coffee, spiced cider, or tea for a cozy treat.
Storing & Reheating
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.
Substitutions & Variations
- Gluten-Free: Use gluten-free crescent roll dough if available.
- Dairy-Free: Substitute dairy-free cream cheese for the filling.
- Nutty Twist: Sprinkle chopped pecans or walnuts on top before baking for added crunch.
Delicious Cream Cheese Pumpkin Pie Crescent Rolls Recipe
These Cream Cheese Pumpkin Pie Crescent Rolls are a delightful combination of fall flavors wrapped in a flaky, golden crescent roll. With a creamy pumpkin pie filling and tangy cream cheese swirled inside, they’re perfect for breakfast, dessert, or a cozy snack.
Equipment
- - Baking sheet
- Parchment paper
- Mixing bowls
- - Hand mixer or whisk
- Measuring cups and spoons
- Spatula
Ingredients
- #### For the Pumpkin Filling:
- - 1/2 cup 120g pumpkin puree
- - 2 tbsp brown sugar
- - 1/2 tsp pumpkin pie spice
- - 1/4 tsp ground cinnamon
- #### For the Cream Cheese Filling:
- - 4 oz 113g cream cheese, softened
- - 2 tbsp granulated sugar
- - 1/2 tsp vanilla extract
- #### Additional Ingredients:
- - 1 can 8 oz refrigerated crescent roll dough
- - 1 tbsp butter melted (optional, for brushing)
- - 1 tbsp granulated sugar mixed with 1/4 tsp cinnamon for topping
Instructions
- **Preheat Oven:** Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- **Prepare Pumpkin Filling:** In a mixing bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth.
- **Prepare Cream Cheese Filling:** In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until creamy.
- **Roll Out Crescent Dough:** Unroll the crescent roll dough and separate it into triangles.
- **Add Fillings:** Spread a thin layer of cream cheese filling onto each crescent triangle, followed by a small amount of pumpkin filling. Be careful not to overfill to prevent leaking during baking.
- **Roll and Shape:** Starting at the wide end of the triangle, roll up the dough towards the point to form a crescent shape. Place the rolls on the prepared baking sheet.
- **Brush and Sprinkle:** (Optional) Brush the tops of the rolls with melted butter and sprinkle with the cinnamon-sugar mixture.
- **Bake:** Bake in the preheated oven for 10–12 minutes, or until the crescent rolls are golden brown and fully cooked.
- **Cool and Serve:** Allow the crescent rolls to cool slightly before serving.
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