Pumpkin Cream Cheese Crescent Rolls with a sprinkle of cinnamon and sugar are perfect for breakfast, dessert or just an afternoon snack. This is slowly becoming one of my favorite pumpkin dessert recipes that I enjoy making for my family. Let me show you easy it is to turn a tube of crescent roll dough into this sweet dessert.
The other day I made my recipe for 2 Ingredient Pumpkin Bread that doesn’t use a full can of pumpkin puree. I put the extra pumpkin puree into a small container and placed it on a shelf in the back of the refrigerator.
A few days later I remembered that container and decided to try something new. I combined the pumpkin puree with some cream cheese and sugar. Next, I rolled the mixture up in refrigerator crescent dough.
The result was something so delicious. It was the taste of a piece of pumpkin cheesecake rolled up in a crescent roll. Yummy!
Pumpkin Crescent Rolls
The next time I make these pumpkin crescent rolls, I’m going to double the recipe. That’s right, they’re that good. They quickly disappeared from the table over the weekend when we had friends over for brunch.
Helpful Kitchen Tools
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- Baking Trays
- Parchment Baking Sheets
- Hand-held mixer – you can use a wooden spoon if you want, but I found it easier to use my mixer.
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Pumpkin Puree; not canned pumpkin pie filling.
- Cream Cheese; softened
- Pumpkin Pie Spice – one of my favorite spices to use for Fall.
- Cinnamon Sugar mixture
- 1 egg; lightly beaten
- Tube of refrigerated crescent rolls
Combine the pumpkin puree with the softened cream cheese. Then add the sugar and pumpkin pie spices. Mix to combine.
On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one. Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on top of each crescent roll.
Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper. Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown. Let cool slightly before enjoying.
Helpful Cooking Tips
- Make sure the cream cheese is at room temperature before adding it to the mixing bowl.
- You also need to make sure you tuck the ends of the crescent rolls under so the pumpkin cheesecake mixture doesn’t leak out while baking.
- Cinnamon sugar is available at any grocery store.
- However, it’s very easy to make homemade by combining 1/2 cup sugar with 2 tablespoons cinnamon.
FREQUENTLY ASKED RECIPE QUESTIONS
Pumpkin puree is just as the can says, it’s cooked, pureed pumpkin. Nothing has been added to it. On the other hand pumpkin pie filling is flavored with spices such as cinnamon, clove, allspice and ginger. There’s also sugar added to pumpkin pie mix. It’s an easy way to make pumpkin recipes with all the spices and sugar added.
Leftover canned pumpkin only lasts for about a week when stored in the refrigerator. You can easily place the leftover canned pumpkin in ice cube trays and then pop out the cubes once frozen to store in freezer safe bags.
More Delicious Pumpkin Recipes:
- My new favorite EASY pumpkin recipe is 2 Ingredient Pumpkin Bread. And another new recipe favorite is Pumpkin Chocolate Chip Cookies.
- Have you ever tried to make pumpkin pancakes? This recipe for Pancake Mix Pumpkin Pancakes is a family favorite.
- Cheesecake Parfaits – another recipe made with pumpkin puree!
- You all know I love cake mix recipes and these Pumpkin Spice Cookie Cups are a delicious combination of pumpkin pie and pecan pie all in one little cookie cup.
- Mini Pumpkin Pie Treats
- Pumpkin Bundt Cakes – video too!
- 1/2 cup pumpkin puree
- 1/3 cup cream cheese; softened
- 2 tbsp sugar
- 1/2 tsp pumpkin pie spice
- Cinnamon/sugar mixture; about 2 teaspoons
- 1 egg; beaten
- 1 container refrigerator crescent rolls
- In a mixing bowl, combine the pumpkin puree with the softened cream cheese
- Add the sugar and pumpkin pie spice.
- On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
- Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on each crescent roll.
- Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
- Brush each crescent roll with the beaten egg and sprinkle with about 2 teaspoons or more if you want of the cinnamon/sugar mixture.
- Bake in 425 degree oven for 10 - 12 minutes or until the crescent rolls are golden brown.
- Let cool slightly before enjoying.
Make sure the cream cheese is at room temperature before adding it to the mixing bowl.
To make Homemade Cinnamon/Sugar Mixture, combine 1/2 cup sugar with 2 tablespoons cinnamon.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 54mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared on this site in 2013 with new photos and a new printable recipe card.
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