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4.75 from 4 votes

Cream Cheese Pumpkin Rollups

Sweet creamy pumpkin filling rolled between layers of light flaky dough with a light dusting of a cinnamon-sugar coating.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 235kcal
Author: Kristin


For the rollups:

  • 3 wedges Laughing Cow Cinnamon Cream Cheese Spread
  • 3 tablespoons canned pure pumpkin (not pumpkin pie filling)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon granulated Splenda (or sugar)
  • 8 ounces crescent roll dough (1 container, I used reduced fat)

For the coating:

  • 1 tablespoon cinnamon
  • 2 tablespoons granulated Splenda (or sugar)


  • Preheat oven to 375 degrees F (190 degrees C).
  • Unwrap the wedges of the cream cheese spread and mash them together in a small bowl to make them easier to combine with the other ingredients.
  • Add the pumpkin, the pumpkin pie spice, and the 1/2 teaspoon Splenda, and mix until well combined. Set aside.
  • Remove the crescent roll dough from the container and unroll into a rectangle on a cutting surface.
  • Cut the rectangle in half width-wise, then in quarters length-wise, to form 8 strips of dough.
  • Place about 2 teaspoons of the cream cheese pumpkin filling on each strip and spread over the surface.
  • Roll up each strip and set aside.
  • Combine the cinnamon and 2 tablespoons Splenda in a shallow bowl.
  • Roll each rollup in the cinnamon-Splenda mixture to coat.
  • Bake for 13-15 minutes.


Nutrition information is approximate. Your results may be different due to different brands/products and measuring differences.


Calories: 235kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Sodium: 448mg | Potassium: 23mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1750IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.1mg