Why You’ll Love This Recipe
Pumpkin Pie Crescent Rolls with Cream Cheese Filling are the ultimate cozy fall treat—flaky, golden crescent rolls stuffed with a luscious pumpkin pie mixture and a rich cream cheese center. They taste like a cross between pumpkin pie and a cheesecake Danish but take just minutes to make. The combination of spiced pumpkin puree and tangy cream cheese wrapped in buttery dough makes every bite pure autumn bliss. What I love most about this recipe is how easy it is—perfect for busy mornings, Thanksgiving brunch, or a quick dessert. I tried brushing mine with a touch of melted butter and cinnamon sugar before baking, and it added the perfect finishing touch. These rolls are festive, comforting, and impossible to resist.
Pumpkin Pie Crescent Rolls with Cream Cheese Filling – A Fall-Inspired Delight
- Total Time: 25 minutes
- Yield: 8 crescent rolls
- Diet: Vegetarian
Description
Pumpkin Pie Crescent Rolls with Cream Cheese Filling are soft, flaky pastries filled with a creamy pumpkin pie mixture and sweet cream cheese. They’re warm, cozy, and perfectly spiced — an easy fall treat that tastes like mini pumpkin cheesecakes wrapped in buttery dough.
Ingredients
- 1 can refrigerated crescent roll dough (8 count)
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 cup pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 egg (for egg wash)
- 1 tbsp coarse sugar or cinnamon sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- In another bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until well combined.
- Unroll the crescent dough and separate into 8 triangles.
- Spread about 1 teaspoon of the cream cheese mixture and 1 teaspoon of the pumpkin filling onto each triangle (avoid overfilling).
- Starting at the wide end, roll each crescent tightly toward the tip to form a crescent shape.
- Place crescents on the prepared baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar or cinnamon sugar if desired.
- Bake for 12–15 minutes, or until golden brown and puffed.
- Allow to cool slightly before serving. Serve warm or at room temperature.
Notes
- Use homemade or store-bought pumpkin pie spice for convenience.
- For a drizzle topping, mix 1/4 cup powdered sugar with 1 tsp milk and drizzle over cooled crescents.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven.
- Perfect for fall breakfasts, desserts, or Thanksgiving treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crescent roll dough
Soft and flaky store-bought dough that bakes to golden perfection.
Pumpkin puree
The star of the filling—smooth, earthy, and full of fall flavor.
Cream cheese
Adds creamy richness and a slight tang that pairs perfectly with pumpkin.
Brown sugar
Sweetens the filling and enhances the warm spices.
Pumpkin pie spice
A blend of cinnamon, nutmeg, and cloves that brings all the cozy fall notes.
Vanilla extract
Adds warmth and depth to both the pumpkin and cream cheese layers.
Egg yolk (optional)
Brushed on top for a glossy, golden finish.
Cinnamon sugar (optional)
For sprinkling on top to add crunch and extra sweetness.
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract until smooth. In another bowl, beat the cream cheese until creamy, then add a teaspoon of sugar and mix well.
Unroll the crescent roll dough and separate it into triangles. Spread about a teaspoon of pumpkin filling near the wide end of each triangle, then top with a small dollop of cream cheese. Roll up from the wide end to the point, sealing the edges gently.
Place the rolls on the prepared baking sheet, brush with egg yolk if desired, and sprinkle with cinnamon sugar. Bake for 12–15 minutes, or until golden brown and puffed.
Let cool slightly before serving. Drizzle with icing or dust with powdered sugar for extra sweetness.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Makes 8 rolls. Preparation time: 10 minutes. Baking time: 15 minutes.
Storage/reheating
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5 minutes or in an air fryer for 2–3 minutes to restore crispiness.
Variations and Customizations
Maple glaze topping
Drizzle with a simple glaze made of powdered sugar, milk, and maple syrup.
Nutty pumpkin rolls
Add chopped pecans or walnuts for crunch.
Mini version
Cut the dough smaller to make bite-sized pumpkin rolls for parties.
Spiced cream cheese filling
Add cinnamon or nutmeg directly to the cream cheese for a warm twist.
Savory pumpkin version
Skip the sugar and add goat cheese and herbs for a unique appetizer.
FAQs
Can I use homemade pumpkin puree?
Yes, just make sure it’s well-drained so the filling isn’t too watery.
Can I make these ahead of time?
Yes, assemble the rolls and refrigerate them unbaked for up to 12 hours. Bake fresh when ready.
Can I use puff pastry instead of crescent dough?
Absolutely—it will make the rolls extra flaky.
Do I need to soften the cream cheese first?
Yes, it helps it spread and blend smoothly.
Can I use pumpkin pie filling instead of puree?
Yes, but reduce or skip the added sugar and spices.
Can I freeze these rolls?
Yes, freeze after baking and reheat in the oven before serving.
How do I keep the filling from leaking out?
Don’t overfill the rolls and pinch the edges gently to seal.
Can I add chocolate chips?
Yes, a few mini chocolate chips in the filling make a delicious addition.
Can I make them vegan?
Use vegan crescent dough and dairy-free cream cheese alternatives.
Are these best served warm or cold?
They’re best warm, when the filling is creamy and the dough is crisp.
Conclusion
Pumpkin Pie Crescent Rolls with Cream Cheese Filling are a cozy, fall-inspired treat that combines the best of pumpkin pie and cheesecake in a flaky, buttery pastry. Easy to make and irresistibly delicious, they’re perfect for breakfast, brunch, or dessert. With their warm spices, creamy filling, and melt-in-your-mouth texture, these rolls are sure to become a seasonal favorite you’ll want to make year after year.
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