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