Description
Pumpkin Pie Crescent Rolls with Cream Cheese Filling – flaky, sweet, and perfect for fall gatherings.
Ingredients
1 can refrigerated crescent rolls
4 oz cream cheese, softened
1/2 cup pumpkin purée
2 tbsp brown sugar
1/4 cup granulated sugar
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 egg (for egg wash)
1/4 cup powdered sugar (optional, for glaze)
Instructions
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Mix cream cheese, granulated sugar, and vanilla until smooth.
4. Mix pumpkin purée with brown sugar and pumpkin spice.
5. Unroll crescent dough and place triangles on baking sheet.
6. Spread pumpkin mixture on each triangle, then add cream cheese filling.
7. Roll triangles from wide end to tip.
8. Brush with egg wash.
9. Bake 12–15 minutes until golden brown.
10. Cool slightly, drizzle glaze if desired, and serve.
Notes
You can prepare the rolls ahead of time and refrigerate overnight before baking.
Substitute puff pastry for crescent rolls if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 12g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin Pie Crescent Rolls with Cream Cheese Filling, fall dessert, easy pumpkin recipe