Looking for a quick and easy dessert that will impress your guests? These Pumpkin Cream Cheese Crescent Rolls are the answer!
With just a handful of ingredients, you can have a warm, cinnamon flavored treat that's perfect for any occasion.
Plus, they're packed with fall flavors that everyone will love.
Looking for more easy dessert recipes? Check out all the other easy pumpkin desserts ideas for even more ideas!
Have some leftover pumpkin puree from that pie or soup recipe you made? This recipe is the perfect way to use it up!
You know how some recipes only call for a cup of pumpkin, and then you're stuck with the rest of the can?
Well, problem solved! These crescent rolls are here to rescue leftovers and transform it into a delicious treat.
Looking for more easy desserts for the season? Try my collection of Crescent Roll Recipes or my 2 Ingredient Pumpkin Bread. Yum!
Table of Contents
- Cream Cheese Pumpkin Crescent Rolls
- What is the Difference between Pumpkin and Pumpkin Puree?
- Can you Freeze Pumpkin Puree?
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- Storage and Reheating Instructions
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Cream Cheese Pumpkin Crescent Rolls
Allow the cream cheese to come to room temperature. Cold cream cheese will be lumpy and difficult to blend smoothly with the pumpkin puree.
If you don't have the time to allow the cream cheese to come to room temperature, you can cut it into smaller pieces which will help it soften and blend easily.
Pinch the seams together and make sure you tuck the ends of the rolls under to prevent any leaks. I also recommend lining the baking sheet with parchment paper for easy cleanup.
What is the Difference between Pumpkin and Pumpkin Puree?
"Pumpkin" usually refers to the whole squash, while "pumpkin puree" is the cooked and mashed flesh. Canned pumpkin is typically just pumpkin puree, but be sure to check the label for any added ingredients.
When recipes call for pumpkin puree, you can usually use canned pumpkin without a problem.
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Can you Freeze Pumpkin Puree?
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.
🛒Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Don't have any pumpkin pie spice on hand? Try my easy homemade recipe for pumpkin pie spice.
- Once the rolls are baked and cooled slightly, drizzle them with a simple powdered sugar glaze and a sprinkle of cinnamon sugar.
- Don't want to use crescent rolls? Use puff pastry instead for a flakier, more elegant result like I do with my Pumpkin Puff Pastry.
- Serve the rolls with a side of caramel sauce, chocolate sauce, or whipped cream for dipping.
Step-by-Step Instructions
Step 1: Add the pumpkin puree and softened cream cheese to a bowl. Using an electric mixer, blend them together.
Step 2: Then add in the sugar and pumpkin pie spice. Mix well to combine.
Step 3: On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one. Spread about 1 tablespoon of the pumpkin/cream cheese mixture on top of each crescent roll.
Step 4: Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper.
Step 5: Enhance your crescent rolls with a simple egg wash. Brush each one with beaten egg before baking for a beautiful golden brown finish.
Step 6: Sprinkle with the cinnamon/sugar mixture.
Quick Tip
Forget store-bought! It's super easy to make your own cinnamon sugar. Just mix ½ cup of sugar with 2 tablespoons of cinnamon and you're all set.
Baking Instructions
Step 7: Bake in 425 degree oven for 10 - 12 minutes or until the crescent rolls are golden brown. Let cool slightly before enjoying.
Before you Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Pillsbury crescent rolls might be okay a week past their "Best By" date if properly refrigerated, but watch for mold or odd smells. Ultimately, it's safest to discard expired rolls to avoid any risk of food poisoning.
Once opened, pumpkin puree should be transferred to an airtight container and stored in the fridge for 3 to 4 days, according to the USDA. To keep it fresh longer, freeze it for up to 3 months!
Storage and Reheating Instructions
Refrigerate: Let the crescents cool completely before storing them in an airtight container. They will stay fresh for up to 5 days in the refrigerator. Reheat gently before serving.
Freezer: Allow them to cool them completely, wrap them individually if desired, place them in an airtight container or freezer bag, squeeze out the air, and freeze for up to 3 months.
Thaw and Reheat: Allow them to defrost in the refrigerator overnight. Reheat pumpkin cream cheese crescents in a 350°F oven for 5-10 minutes for a crispy texture, microwave in short bursts for a quick warm-up, or use an air fryer at 350°F for 3-5 minutes for a crispy and quick reheat. Ensure the filling is heated through.
More Recipes You'll Love!
Try my Pumpkin Coffee Cake, Homemade Pumpkin Spice Cake, or this recipe for Spinach Dip Roll-Ups made with crescent rolls as well.
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📖 Recipe Card
Pumpkin Cream Cheese Crescents
Ingredients
Equipment
Method
- In a mixing bowl, combine the pumpkin puree and softened cream cheese until smooth.
- Add the sugar and pumpkin pie spice, mixing thoroughly.
- On a lightly floured surface, unroll the crescent roll dough and separate into individual triangles.
- Spread approximately 1 tablespoon of the pumpkin cream cheese mixture onto each triangle.
- Starting at the wider end, roll up each triangle and place on a parchment-lined baking sheet.
- Brush each crescent with the beaten egg and sprinkle with cinnamon sugar mixture.
- Bake in a preheated 375°F oven for 9-11 minutes, or until golden brown.
- Let cool slightly before enjoying.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared on this site in 2013 with new photos and a new printable recipe card.
Debra Richard says
In the oven right now, but I had a lot of leftover filling. Ended up taking a pie crust out of the fridge, cutting into triangles to make more. Hmmm
Lois says
I didn't have any leftover filling, but I'm glad you're making it work! Enjoy the recipe!
Marilyn Peight says
These look very yummy! This would make the perfect easy weekend snack for us! Thanks for sharing!
Lois says
Thanks Marilyn!!!
Jessica Smith says
Going to make these for tomorrow but wanted to make them today since I’m making 60. How do you suggest I store them for the freshest taste? Do they need to be refrigerated due to the cream cheese or will a room temp store in an airtight paper towel lined container be ok?
Lois says
I would put them together but not bake them tonight if you are planning on making that many. Store in an airtight container in the refrigerator.
Marilyn says
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Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Jerziegirl says
Disappointed. all say how great they look but no one has ever made? what kind of review is this?
Lois says
People have tried this recipe and have left comments on the Facebook posts of the same recipe. Sometimes people don't like to come back to a recipe blog and leave reviews. If you do try the recipe, I'd love for you to come back and leave a review! Thanks for visiting.
Lucy says
So tasty!!!
Justyna Myk says
I love pumpkin cream cheese rolls! A perfect combination of sweet and mellow 🙂
Thanks for the recipe.
Marie says
These sound so yummy! A perfect treat or dessert for Fall. Pinned
Tyanne says
Super tasty recipe! I brought these to work and everyone loved them.
Lois says
Thanks for the GREAT comment!
Amy says
These pumpkin cream cheese crescents look fantastic. Thank you for sharing at Inspiration Monday.
Lois says
Thank you for visiting!
Ariana says
OMG this looks incredible! I can't wait to try them! Thanks for sharing!
Lois says
Thank you for visiting!
Jenny says
We love pumpkin recipes at our house and I can't wait to try these. Thanks for sharing at Merry Monday!
Ginger Bergemann says
Ooh, sounds so tasty! Thanks for linking up to Show Me Saturday!
Sarah Bates says
These look so delicious Lois! And so simple! Can't wait to try this recipe soon.
Beth says
Looks deliciouse! A great idea!
Catherine says
Dear Lois, This is such a wonderful idea...I know my family would enjoy this very much...and it is a great way to use up the leftover bit of pumpkin. Thank you for sharing. Will be pinning! Blessings, Catherine xo
Walking on Sunshine says
thank you Catherine!
Anne says
I LOVE your blog! If you want to check mine out or even follow me please do!!
Walking on Sunshine says
I'll be right over! thank you Anne!
Patty Anderson says
Well this is a clever use of left-overs! This would make for an interesting roll at the Thanksgiving Table. May I use this idea as well giving you credit for the conception? Love it. Have a great day!
Walking on Sunshine says
Yes, please! Share your blog with me Patty so I can come visit!