Cream Cheese Pumpkin Pie Crescent Rolls Recipe

Introduction

These Cream Cheese Pumpkin Pie Crescent Rolls are a delicious, seasonal twist on classic crescent rolls. Filled with a creamy pumpkin mixture and topped with festive icing and sprinkles, they make a perfect treat for fall gatherings or cozy mornings.

Ingredients

• 3 rolls crescent roll dough
• 2 ounces cream cheese, softened
• 1/2 cup pumpkin puree (homemade or store bought)
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon sugar
• 1/4 cup white sugar
• 1 egg
• Orange Royal icing (homemade or store bought)
• Fall leaf sprinkles

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, use an electric mixer to combine the softened cream cheese and pumpkin puree until smooth.
3. Step 3: Add pumpkin pie spice, cinnamon sugar, and white sugar to the mixture, then mix well.
4. Step 4: Beat in the egg until fully incorporated.
5. Step 5: Open the crescent roll dough and starting at the large end, place about 1 teaspoon of the filling in the center of each triangle.
6. Step 6: Roll the dough over the filling, pinching the sides to seal and continue rolling until fully wrapped.
7. Step 7: Place the filled rolls on a baking sheet lined with parchment paper or a stoneware pan.
8. Step 8: Bake for 12 minutes or until the crescent rolls turn golden brown.
9. Step 9: Remove from the oven and allow them to cool completely.
10. Step 10: Drizzle the rolls with orange royal icing and sprinkle with fall leaf sprinkles before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ginger to the filling mixture.
• Try using maple or brown sugar instead of white sugar for a richer taste.
• If you prefer less sweetness, reduce the sugar slightly or skip the icing drizzle.
• Use canned pumpkin puree for convenience, but fresh homemade pumpkin puree adds a wonderful texture.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat gently in a warm oven for a few minutes to refresh their softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crescent rolls ahead of time?

Yes, you can assemble the rolls and keep them refrigerated until ready to bake. Bake them fresh for the best texture and flavor.

What can I use if I don’t have pumpkin pie spice?

You can substitute the pumpkin pie spice with a mix of ground cinnamon, nutmeg, ginger, and cloves according to your taste preference.

Cream Cheese Pumpkin Pie Crescent Rolls Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

These Cream Cheese Pumpkin Pie Crescent Rolls combine the flaky, buttery texture of crescent rolls with a rich, creamy pumpkin pie filling spiced perfectly for fall. Topped with a festive orange royal icing and colorful fall leaf sprinkles, they make a delightful seasonal treat perfect for breakfast, dessert, or an autumn snack.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 rolls (approximately 8 rolls per crescent roll can) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crescent Rolls

• 3 rolls crescent roll dough

Filling

• 2 ounces cream cheese, softened
• 1/2 cup pumpkin puree (homemade or store bought)
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon sugar
• 1/4 cup white sugar
• 1 egg

Topping

• Orange royal icing (homemade or store bought)
• Fall leaf sprinkles

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crescent rolls.
2. Prepare Filling: In a mixing bowl, combine the softened cream cheese and pumpkin puree using an electric or stand mixer until smooth and creamy.
3. Add Spices and Sugar: Mix in the pumpkin pie spice, cinnamon sugar, and white sugar thoroughly to evenly distribute the flavors throughout the mixture.
4. Incorporate Egg: Add one egg to the pumpkin mixture and mix well to create a smooth filling.
5. Prepare Crescent Dough: Open the crescent roll dough and separate it into individual triangles.
6. Fill and Roll Crescents: Starting at the large end of each crescent triangle, spoon about 1 teaspoon of the pumpkin cream cheese filling into the center. Carefully roll the dough over the filling, pinching the sides to seal and continue rolling towards the narrow end.
7. Arrange for Baking: Place the filled crescent rolls spaced evenly on a stoneware baking sheet or a metal sheet lined with parchment paper.
8. Bake: Bake the crescents in the preheated oven for approximately 12 minutes or until they are golden brown and cooked through.
9. Cool: Remove the rolls from the oven and allow them to cool completely on a cooling rack.
10. Decorate: Once cooled, drizzle the crescent rolls with orange royal icing and sprinkle with fall leaf-themed sprinkles for a festive finish.

Notes

• You can substitute store-bought pumpkin puree with homemade for fresher taste.
• Ensure the cream cheese is softened to avoid lumps in the filling.
• Seal crescent rolls well to prevent the filling from leaking during baking.
• Use parchment paper to avoid sticking and ease cleanup.
• Store any leftovers in an airtight container at room temperature for up to two days.

Keywords: Pumpkin pie crescent rolls, fall dessert, cream cheese pumpkin rolls, pumpkin crescent rolls, autumn treats, holiday breakfast