Sweet and perfect for fall, these Pumpkin Cream Cheese Crescent Rolls are an excellent dessert for beginner bakers. They’re ready in minutes and only need a few ingredients, so there’s very little time and effort required!
Fans of pumpkin pie will love these light and flaky pastries. Add a tasty cinnamon sugar for some extra flavor and pizzazz!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Pumpkin Cream Cheese Crescent Rolls!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- 🍴 What To Serve With This Dish
- 😋 More Pumpkin Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
For a super easy bakery-worthy fall treat, these pumpkin crescent rolls are the way to go! They use store bought crescent roll dough and a simple but delicious pumpkin filling for a fantastic autumnal pastry.
Great for a special brunch treat, a light dessert, or a sweet afternoon snack, they take the flavors of pumpkin cheesecake and wrap them up into a fluffy and flaky baked dough. Sprinkle with cinnamon sugar for even more yummy flavor!
And if you can't get enough of easy homemade pastries, try this Homemade Apple Danish or a savory option with these Zucchini Cheese Bites.
Or, if you love the flavor or pumpkin cheesecake, make sure you try this soft and chewy Pumpkin Cheesecake Cookies Recipe!
What readers are saying...
Yummy! Thanks so much for sharing this recipe. Love it!
- Linda
🧂 Gather Your Ingredients
- cream cheese - I prefer to use whipped cream cheese for an airier and fluffier texture.
- pumpkin puree - be aware that this is not the same as pumpkin pie filling - you want pure pumpkin!
- pumpkin pie spice - gives the filling a deliciously warm and nostalgic fall flavor.
- sugar - for some added sweetness.
- crescent roll dough - another type of pre-made dough like puff pastry or biscuit dough may also work.
- cinnamon sugar - a simple combination of ground cinnamon and granulated sugar makes a delicious topping.
🔪 Let's Make Pumpkin Cream Cheese Crescent Rolls!
(Or click here to jump right to the recipe card with measurements!)
Make Filling
In a medium mixing bowl, combine the cream cheese, pumpkin, sugar, and pumpkin pie spice.
Prepare Dough
Roll out the crescent roll dough and separate all of the triangles. Arrange them on a baking sheet lined with parchment paper.
Add Filling
Spread 1 to 2 tablespoons of the filling over each triangle of dough.
Roll
Use your hands to roll the dough from the wide end to the narrow end, pressing gently at the end to keep them together.
Sprinkle
Combine cinnamon and sugar in a separate mixing bowl, then sprinkle over the rolled dough to cover.
Bake
Bake at 375 degrees F for 10 to 12 minutes, or until golden brown and baked through.
💡 Expert Tips and Tricks
- Don't remove the cream cheese from the fridge until just before mixing the filling to prevent it from becoming too thin or runny.
- Whipped cream cheese is easier to mix into the other ingredients, but you can also use regular cream cheese and even whip it yourself using a hand mixer/electric beater.
- Make spreading the filling easier by using an offset spatula, or you could just use the back of a spoon.
- Pinch the edges of the dough after rolling to prevent the filling from seeping out the sides.
❔ FAQs
Yes, pumpkin pie filling is already sweetened and spices have been added. If you use it for these crescent rolls the result will be too sweet and the flavor will be overpowering.
Crescent rolls are typically made with flour, sugar, butter, milk, eggs, and yeast. Any kind of pastry dough will work for this recipe, though you may have to resort to different shapes and the baking time may vary.
Pumpkin pie spice contains cinnamon, ginger, nutmeg, and allspice. Some blends may also include cloves. You can easily make your own by combining these spices.
📝 Substitutions and Variations
- Apple pie spice also works in the filling, or you can make your own homemade pumpkin pie spice.
- Add a Greek yogurt glaze to drizzle over top of the crescent rolls after baking.
- The cinnamon sugar is technically optional, but I recommend adding it so the crescent rolls have enough sweetness and flavor. Another option is to dust with some powdered sugar.
- Another great option is to serve these pumpkin cheesecake crescent rolls with a bit of cream cheese frosting or cream cheese dip on the side.
Kristin’s Kitchen Tip
Crescent roll dough bakes quickly, so keep an eye on your pumpkin cream cheese crescent rolls to make sure they don't burn!
🥡 Storage and Reheating
If you have leftover pumpkin crescent rolls, place them in an airtight container or wrap tightly with plastic wrap. In the fridge, they'll last for about a week, or they can be kept in the freezer for several months.
Reheat in the oven at 350 degrees until the crescent rolls are warmed through again. They'll need a few extra minutes if reheating from frozen.
Keep It Handy
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🍴 What To Serve With This Dish
Pair your pumpkin cream cheese crescent rolls with a beverage like Slow Cooker Hot Chocolate or an Apple Cider Smoothie, or serve alongside a savory breakfast or brunch specialty like Cheesy Tater Tot Casserole or some hearty Slow Cooker Breakfast Burritos.
😋 More Pumpkin Recipes You'll Love
- Pumpkin Pancakes - Another fantastic choice for a fall breakfast or brunch.
- Pumpkin Brownies with Oreos - These layered brownies feature classic Oreo cookies!
- Cheddar Pumpkin Grilled Cheese - Pumpkin can also be a fantastic savory ingredient and adds a healthy and hearty twist to this grilled cheese.
- Chewy Pumpkin Chocolate Chip Cookies - These tender and chewy cookies from Butter Your Biscuit feature pumpkin and melty chocolate!
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Pumpkin Cheesecake Crescent Rolls
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📋 Recipe Card
Cream Cheese Pumpkin Rollups
Ingredients
For the rollups:
- 4 ounces whipped cream cheese
- ⅓ cup canned pure pumpkin (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sugar
- 8 ounces crescent roll dough (1 container)
For the coating:
- 1 tablespoon cinnamon
- 2 tablespoons sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix together the cream cheese, pumpkin, the pumpkin pie spice, and sugar. Set aside.⅓ cup canned pure pumpkin, 1 teaspoon pumpkin pie spice, ½ teaspoon sugar, 4 ounces whipped cream cheese
- Remove the crescent roll dough from the container and separate the triangles along the perforated lines, placing them onto a baking sheet.8 ounces crescent roll dough
- Place about 1-2 tablespoons of the cream cheese pumpkin filling on each triangle and spread over the surface.
- Roll up each triangle, starting at the side opposite the point, and set aside.
- Combine the cinnamon and sugar in a shallow bowl.1 tablespoon cinnamon, 2 tablespoons sugar
- Roll each rollup in the cinnamon sugar mixture to coat.
- Bake for 10-12 minutes. Check occasionally to be sure they don't burn. Serve immediately.
Notes
- Ensure the whipped cream cheese is chilled so that the pumpkin-cream cheese mixture is not too thin.
- I like to use whipped cream cheese because it's easier to mix in the other ingredients. You can use regular cream cheese that's been softened by letting it sit out until it reaches room temperature.
- No pumpkin pie spice? Make your own homemade pumpkin pie spice with just a few other spices, or use store-bought or homemade apple pie spice.
- Use a small offset spatula or the back of a spoon to evenly spread the filling on the dough triangles.
- Pinch the edges of the crescent rolls slightly after rolling them up to prevent the filling from oozing out during baking.
- For streamlined prep, make the cream cheese filling ahead of time, and store it in the refrigerator. When ready to bake, simply assemble the rolls.
- Sprinkle mini chocolate chips over the filling before rolling for a sweet twist.
- Add a sprinkle of finely chopped pecans or walnuts inside the roll-ups for added crunch and flavor.
- For extra sweetness, whip up this Greek yogurt glaze to drizzle on top of the rollups after baking.
- Leftovers can be stored in the refrigerator for up to a week. For best results, reheat in the oven at 350 degrees F for 5-10 minutes until warmed through.
- To freeze, wrap each baked roll individually in plastic wrap or aluminum foil, place the wrapped rolls in a freezer-safe bag or airtight container and freeze for up to 3 months. Reheat the rolls in the oven at 350 degrees F for 10-15 minutes or until warmed through.
Serving Suggestions
- Serve warm with a cup of coffee or tea for a cozy fall breakfast.
- Top with a dollop of whipped cream and a sprinkle of cinnamon for a quick and easy dessert.
- These rolls make a great addition to a holiday brunch spread, paired with fresh fruit and other pastries.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in October 2013, and was republished with tips, step by step photos, and a recipe change in September 2024.
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Happy cooking!
Sandra L Garth
I could use a few of these right now. Combined with a hot beverage I'd be a happy camper!
Jamie
Those look so tasty! Thanks for sharing on More the Merrier Monday link party!!
Kristen
Delicious! I didn't think they were sweet enough. I'd go with less cinnamon and/or more sugar in the coating. However, I couldn't find the cream cheese specified, so I made my own cinnamon cream cheese. Maybe the premade stuff is sweeter...
Kristin King
Thanks, Kristen! Yes, the premade cream cheese spread has a little bit of sweetness to it, so that might have made a difference. Glad you liked them otherwise! And thanks for stopping by!
Amber Neal
Thanks for coming and linking up with us on Mindful Mommy Monday Link up! These look soo good! I shared this on Adventures In Mindful Livings facebook page ( and pinned it 2X)! Cant wait to see what you link up with next week!
Jennifer @ The Jenny Evolution
Why do you insist on making such yummy dishes. Why? WHY?
🙂 Jennifer @ The Jenny Evolution
Kristin King
Ha, Jennifer, you are too funny! Thanks for stopping by, and for the chuckle! 🙂
Linda
Yummy! Thanks so much for sharing this recipe. Love it! Linda
Cathy
These look amazing and so easy! Thank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
Cathy @ http://apeekintomyparadise.blogspot.com/
Karly
I need a few of these right now! Thanks for linking up with What's Cookin' Wednesday!