Description
Pumpkin Pie Crescent Rolls with Cream Cheese Filling are a cozy, fall-inspired treat that combines the flavors of pumpkin pie and cheesecake, wrapped in buttery crescent dough. These golden, flaky rolls are perfect for breakfast, brunch, or dessert during the holiday season.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ cup canned pumpkin puree
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 egg, lightly beaten (for egg wash)
- 2 tbsp granulated sugar (for topping)
- ½ tsp cinnamon (for topping)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat cream cheese and powdered sugar until smooth and creamy.
- In another bowl, mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and vanilla until well combined.
- Unroll the crescent dough and separate into 8 triangles.
- Spread about 1 teaspoon of the cream cheese mixture on each triangle, then top with about 1 teaspoon of the pumpkin mixture.
- Roll up each triangle starting from the wide end and place on the prepared baking sheet.
- Brush the tops with beaten egg.
- Mix granulated sugar and cinnamon together, then sprinkle over each roll.
- Bake for 12–14 minutes or until golden brown.
- Allow to cool slightly before serving. Optionally drizzle with a simple glaze made from powdered sugar and milk.
Notes
- Use homemade pumpkin puree for a fresher flavor.
- These rolls taste great warm or at room temperature.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a toaster oven before serving.
- Drizzle with maple glaze for an extra touch of sweetness.
- Prep Time: 10 mins
- Cook Time: 14 mins
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American