Pumpkin Pie Crescent Rolls with Cream Cheese Filling – A Fall Dessert You’ll Crave All Year

Why You’ll Love This Recipe

This recipe combines the nostalgia of pumpkin pie with the convenience of crescent rolls. The creamy filling adds a luxurious touch that elevates each bite, while the pumpkin spice aroma fills your kitchen as they bake. They’re simple enough for weeknights yet impressive enough for guests. Plus, you can prep them in advance and bake just before serving. If you love pumpkin cheesecake or pumpkin pie, this hybrid dessert is destined to become your seasonal favorite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crescent roll dough: Use refrigerated crescent roll dough for convenience. It bakes into soft, flaky layers that perfectly encase the creamy pumpkin filling.

Pumpkin purée: Choose pure canned pumpkin, not pumpkin pie mix. It provides the base for the filling and that signature autumn flavor.

Cream cheese: Softened cream cheese forms the luscious center, balancing sweetness with a subtle tang reminiscent of cheesecake.

Brown sugar: Adds a deep caramel-like sweetness that complements the pumpkin and spices.

Granulated sugar: Helps sweeten both the pumpkin mixture and the cream cheese filling evenly.

Pumpkin pie spice: A fragrant blend of cinnamon, nutmeg, ginger, and cloves brings cozy warmth to each bite.

Vanilla extract: Enhances the flavors of both the cream cheese and pumpkin components with a hint of richness.

Egg yolk: Helps thicken the pumpkin filling and gives it a custard-like consistency when baked.

Butter: Melted butter brushed over the rolls before baking gives them a golden, glossy finish.

Powdered sugar (optional): For dusting or making a light glaze to drizzle over the warm rolls.

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine pumpkin purée, brown sugar, egg yolk, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy. In a separate small bowl, beat the cream cheese with granulated sugar until fluffy.

Unroll the crescent dough and separate it into triangles. Place about one teaspoon of cream cheese mixture near the wide end of each triangle, followed by a teaspoon of the pumpkin mixture. Carefully roll each triangle from the wide end to the tip, tucking the sides as needed to prevent leakage.

Arrange the rolls on the prepared baking sheet. Brush lightly with melted butter and sprinkle with a pinch of pumpkin pie spice or sugar if desired. Bake for 12–14 minutes or until golden brown and puffed. Let cool slightly before serving. For extra sweetness, dust with powdered sugar or drizzle with a simple vanilla glaze.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

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.

Servings and timing

Servings: 8 crescent rolls
Prep time: 15 minutes
Cook time: 14 minutes
Total time: 29 minutes

Storage/reheating

Store leftover crescent rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 300°F oven for 5–7 minutes until soft and fragrant. Avoid microwaving for too long, as it can make the pastry chewy. You can also freeze the unbaked rolls on a baking sheet, then transfer to a freezer bag—bake straight from frozen, adding a few extra minutes to the baking time.

Variations and Customizations

Maple Cream Filling: Swap vanilla extract for pure maple syrup in the cream cheese mixture for a deeper, richer flavor.

Pecan Pumpkin Rolls: Add chopped toasted pecans inside each roll for extra crunch and nuttiness.

Glazed Pumpkin Cheesecake Rolls: Drizzle with a simple cream cheese glaze made from powdered sugar, cream cheese, and milk.

Chocolate Pumpkin Rolls: Add mini chocolate chips to the pumpkin filling for a sweet, indulgent surprise.

Savory Twist: Reduce the sugar, skip the glaze, and add a touch of salt and cream cheese mixed with herbs for a savory snack.

Pumpkin Nutella Rolls: Spread a thin layer of Nutella before adding the pumpkin filling for a decadent fusion.

Spiced Sugar Coating: Roll the baked crescents in cinnamon sugar while still warm for a doughnut-like finish.

Mini Pumpkin Bites: Cut each triangle in half and roll smaller portions for bite-sized treats—perfect for parties.

Coconut Pumpkin Rolls: Mix shredded coconut into the cream cheese filling for a tropical twist.

Apple Pumpkin Fusion: Add finely chopped apples sautéed in cinnamon and butter to the pumpkin mixture for a cozy fall blend.

FAQs

1. Can I use homemade pumpkin purée?

Yes, just make sure it’s thick and well-drained to avoid excess moisture.

2. Can I make these ahead of time?

You can assemble the rolls a few hours ahead and refrigerate until ready to bake.

3. Can I use puff pastry instead of crescent dough?

Absolutely! Puff pastry will yield a flakier, bakery-style texture.

4. Do I need to soften the cream cheese?

Yes, softened cream cheese ensures a smooth filling that blends easily.

5. How can I prevent the filling from leaking?

Avoid overfilling and pinch the dough edges tightly before baking.

6. Can I use a different spice blend?

Yes, try chai spice or cinnamon sugar for a unique twist.

7. How do I make them dairy-free?

Use vegan crescent dough and dairy-free cream cheese alternatives.

8. Can I add frosting instead of glaze?

Yes, a light cream cheese frosting works wonderfully once the rolls cool.

9. How long do these stay fresh?

They taste best the same day but can be stored for up to 3 days in the fridge.

10. Can I serve these cold?

They’re best warm, but they’re still delicious when chilled or at room temperature.

Conclusion

The Pumpkin Pie Crescent Rolls with Cream Cheese Filling are a delightful fusion of pumpkin pie and cheesecake, wrapped in buttery, golden pastry. With every bite, you’ll taste layers of fall-inspired comfort and creamy decadence. Whether served at brunch, dessert, or a festive gathering, they’re simple to make yet elegant enough to impress. Once you try them, you’ll want to bake them long after pumpkin season ends—because some flavors are just too good to wait for fall.

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