Pumpkin Cream Cheese Crescents

Pumpkin Cream Cheese Crescent Rolls with a sprinkle of cinnamon and sugar are perfect for breakfast, dessert or just a snack!

Pumpkin Cream Cheese Crescents

Pumpkin Cream Cheese Crescents are the perfect treat with a cup of tea on a beautiful Fall day or even to serve for breakfast if you’re having overnight guests.About two weeks ago I made a recipe that did NOT call for the entire 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 and rolled the yumminess up in some crescents and had a nice little treat.

If I was making these again, I would definitely double the recipe.  That’s right, get two cans of crescent rolls!  You’ll thank me that you doubled the recipe and your family will thank YOU for finding a new pumpkin recipe to add to the menu!

How to Make Pumpkin Cream Crescents

1. In a mixing bowl, combine the pumpkin puree with the softened cream cheese
2. Add the sugar and pumpkin pie spice.
3. On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
4. Spread about 1 tbspof the pumpkin puree/cream cheese mixture on each crescent roll.
5. Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
6. Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
7. Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown.
8. Let cool slightly before enjoying.

Spread the pumpkin and cream cheese mixture on top of the crescent rolls and roll them up being careful to tug the ends under so none of the pumpkin goodness escapes while baking.

Pumpkin Crescents on baking tray ready for the oven!  I love to use parchment paper.

Oh my word…the perfect pumpkin treat any time of day!

Helpful Cooking Tips

• 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.

Print

Pumpkin Cream Cheese Crescent Rolls

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

 

Easy to make and oh so yummy! You're going to love these Pumpkin Cream Cheese Crescent Rolls for breakfast, dessert or just a snack!

Course: Dessert

Cuisine: American

Keyword: Pumpkin, Cream Cheese, Crescent Rolls

Ingredients

• 1/2 cup pumpkin puree
• 1/3 cup cream cheese; softened
• 2 tbsp sugar
• 1/2 tsp pumpkin pie spice
• Cinnamon/sugar mixture
• 1 egg; beaten
• 1 container refrigerator crescent rolls

Instructions

1. In a mixing bowl, combine the pumpkin puree with the softened cream cheese
2. Add the sugar and pumpkin pie spice.
3. On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.

4. Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on each crescent roll.

5. Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
6. Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
7. Bake in 425 degree oven for 10 - 12 minutes or until the crescent rolls are golden brown.
8. Let cool slightly before enjoying.

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