If you’re looking for an easy fall dessert that’s buttery, creamy, and full of pumpkin spice flavor, you’ll love these Cream Cheese Pumpkin Pie Crescent Rolls. With just a few simple ingredients, you can whip up a batch of these golden, flaky treats that taste like pumpkin pie wrapped in a buttery crescent roll.
Perfect for breakfast, dessert, or even a Thanksgiving appetizer, they’re quick to make and guaranteed to disappear fast!
Why You’ll Love This Recipe
- Easy & Quick – Ready in under 30 minutes.
- Cozy Fall Flavors – Pumpkin, cream cheese, cinnamon, and sugar in every bite.
- Kid-Friendly – Great for after-school snacks or holiday baking fun.
- Crowd-Pleaser – Perfect for parties, potlucks, or family gatherings.
Ingredients
- 1 can refrigerated crescent rolls
- ½ cup pumpkin puree (not pumpkin pie filling)
- 3 oz cream cheese, softened
- 3 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for sprinkling)
(Optional glaze):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat oven
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Make the filling
In a bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until creamy.
Step 3: Assemble crescents
Unroll crescent roll dough and separate into triangles. Place a spoonful of pumpkin cream cheese mixture on the wide end of each triangle, then roll up into a crescent shape.
Step 4: Sprinkle & bake
Place crescents on the baking sheet. Sprinkle tops with granulated sugar. Bake for 12–14 minutes, or until golden brown.
Step 5: Add glaze (optional)
Whisk powdered sugar, milk, and vanilla to make a glaze. Drizzle over cooled crescent rolls.
Tips & Variations
- Extra sweet – Add a few chocolate chips inside each crescent.
- Nutty version – Sprinkle chopped pecans or walnuts on the filling before rolling.
- Mini crescents – Use smaller rolls for bite-sized party snacks.
- Savory twist – Reduce sugar and add a little cream cheese + pumpkin spice for a less sweet option.
Storage
- Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to bring back crispiness.
Final Thoughts
These Cream Cheese Pumpkin Pie Crescent Rolls are everything you love about fall in one flaky, buttery bite. With their creamy pumpkin filling and hint of cinnamon sugar, they’re an easy seasonal treat for breakfast, dessert, or holiday gatherings.
Make them once, and they’ll become a fall baking favorite in your kitchen! 🍂✨
Print
Cream Cheese Pumpkin Pie Crescent Rolls
Ingredients
• 1 can (8 oz) refrigerated crescent roll dough (or gluten-free/paleo alternative)
• 4 oz cream cheese, softened (or dairy-free cream cheese)
• 2 tbsp maple syrup or honey
• 1/4 cup pumpkin puree (unsweetened)
• 1/2 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 1 egg (for egg wash – optional)
• 1 tbsp coarse sugar (optional, for sparkle)
• Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat cream cheese, maple syrup, vanilla, and pumpkin pie spice until smooth.
- Unroll crescent dough and separate into triangles.
- Spoon about 1 tablespoon of cream cheese mixture and 1 teaspoon of pumpkin puree onto the wide end of each triangle.
- Gently spread filling, then roll up from the wide end to the tip, sealing the edge.
- Place rolls on the baking sheet with the tip underneath.
- Optional: Brush tops with beaten egg and sprinkle with coarse sugar for shine and crunch.
- Bake 10–12 minutes, until golden brown.
- Let cool slightly, then dust with powdered sugar for a festive finish.
💡 Serve warm for gooey, pumpkin-pie-perfection in every bite!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 30 mins , Servings : 8 rolls , Calories : 130 , Net Carbs: 14g , Fats: 7g , Protein: 3g