Pumpkin Cream Cheese Crescent Rolls (Easy Fall Recipe!)

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See how quick and easy it is to make Pumpkin Cream Cheese Crescent Rolls with vanilla glaze. This sweet crescent roll dessert recipe takes a roll of refrigerated crescent rolls dough ( like Pillsbury) and turns it into a sweet treat in about 20 minutes. Enjoy as a sweet dessert or warm-from-the-oven breakfast pastry.
Pumpkin cream cheese crescent rolls on a brown board next to a tiny orange pumpkin. Brown sugar, pumpkin pie spice, and granulated sugar are arranged in bowls. Center stage is a pumpkin cheesecake roll on a dessert plate next to a dessert fork.
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Easy Crescent Roll Dessert

Looking for a quick and easy dessert recipe that’s sweet, ooey-gooey, and ready in under 30 minutes?

Pumpkin Cream Cheese Crescent Rolls are all that!

This quick crescent roll dessert features whipped cream cheese and pumpkin spice filling rolled into a flaky crescent roll. For the final touch, each dessert crescent is drizzled with a sweet vanilla glaze.

Which is my kind of dessert recipe, nothing is better than whipping together a delectable dessert within minutes.

Unlike old-fashioned cheesecake that takes 4 1/2 hours in the oven with multiple steps, like making a homemade crust and preparing the filling.

All you need is a can of refrigerated rolls, pumpkin puree and a few other ingredients.

Best of all, pumpkin cream cheese crescent rolls are an easy last minute dessert or party appetizer just in time for the holiday season.

Pumpkin cream cheese crescent rolls are an easy, last-minute dessert idea.

Why You’ll Love This Pumpkin Cream Cheese Crescent Roll Recipe

  • Easy last minute dessert – If ever there was a quick and easy dessert to prep, this is it. The filling has 4 ingredients and the glaze has 3 ingredients. Roll everything up, pop them in the oven and you’ve got a sweet and savory dessert ready in no time. Another favorite, are Strawberry Cream Cheese Crescents.
  • Versatile – For a little nutty crunch, sprinkle some finely chopped nuts across the top. Pecans and walnuts are good options. If you’d like to go the extra mile, whip up a pecan praline topping, cinnamon candied pecans, or crumble up some ginger bread cookies and crumble over-top warmed crescent rolls.
  • Delicious pastry for the holidays – Who doesn’t love a pumpkin spiced dessert alongside a cup of hot coffee or tea? Especially, during the holiday seasons when pumpkin spice is in demand and it seems people just can’t get enough of pumpkin desserts.

Looking for an easy dessert recipe to serve at your next holiday party? Pumpkin cream cheese crescent rolls are a savory sweet-treat that can be ready in under 20 minutes.

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Pinterest pin showing three pumpkin crescent rolls drizzled in vanilla glaze, sitting on a piece of brown parchment paper.

Cream Cheese Pumpkin Crescent Rolls Recipe

To make a batch of quick Pumpkin cheesecake rolls, get a can of refrigerated crescents.

I usually get Pillsbury Original Crescent Rolls. I especially like to grab multiple cans when they’re on sale.

Overhead picture showing a tube of Pillsbury crescents and all the ingredients to make pumpkin cream cheese crescent rolls in small bowls.
For a quick-and-easy dessert filled with lots of pumpkin spice flavor, begin with a can of refrigerated crescent roll dough, like Pillsbury.

Filling Ingredients

Pumpkin Puree – Only a small amount of 1 can of Pumpkin puree is needed for this sweet dessert recipe.

If you are a pumpkin lover who just can’t get enough of pumpkin sweet treats, be sure to try my No Bake Pumpkin Cheese Cake Balls.

For each pumpkin dessert recipe you’ll use half a can of pumpkin puree and half a block of cream cheese.

That way you can make sure none of those ingredients go to waste and you can surprise your friends and family with not one, but-two, quick and easy pumpkin desserts that can be ready in a snap!

Cream Cheese – I like to use regular full fat Philadelphia Cream Cheese not the tube kind.

Light Brown Sugar & Granulated Sugar – You may be wondering-why two types of sugar?

Each type brings something to the table.

The brown sugar adds moisture and has a slight molasses flavor. While the granulated sugar comes out a little crispy. Together, they make a perfectly sweet cinnamon roll filling.

Pumpkin Pie Spice – Not only does pumpkin spice fill your home with a sweet aroma, it also adds hints of ginger, for a zesty-twist and cinnamon along with nutmeg add tones of spicy warmth.

Which really adds to the flavor of the pumpkin puree.

All ingredients for the filling are ready to be mixed with a hand-held electric mixer.
Add canned pumpkin, softened cream cheese, sugar and spices. Blend on low speed for about 2 minutes.
Blended pumpkin cheesecake filling ready to be added to crescents.
Spoon a heaping tablespoon into each crescent roll and spread evenly.

Glaze Ingredients

Powdered Sugar – A nice light drizzle over top warmed pumpkin crescents adds an extra bit of sweetness and just makes these mini pumpkin rolls irresistible.

Heavy Cream or Milk – Most glazes are made with milk, but I like to use heavy cream instead. Heavy cream combined with sugar and vanilla gives the glaze a bit of a whipped cream flavor.

Vanilla Extract – Vanilla gives the glaze a little depth of flavor. You can also substitute maple extract or almond extract.

Butter ( optional) – For a buttery glaze with a little more body, stir in some melted butter.

Powdered sugar, vanilla extract, melted butter in a white mixing bowl on a broad board next to a blue and tan silicone spatula.
In a bowl, combine powdered sugar and vanilla extract. Add melted butter if you’d like more body.
All ingredients were stirred with spatula and made a thick sweet vanilla glaze ready to be drizzled onto crescent rolls.
With a silicone spatula, stir all ingredients until combined. Drizzle sweet vanilla glaze onto crescent rolls before serving.

How to Make Pumpkin Crescent Rolls

  1. Pre-heat the oven and prepare the crescent dough. Preheat the oven to 375 degrees and unroll the canned crescent roll tube and separate each triangle. Place each crescent roll on a parchment paper lined baking sheet.
  2. Make the filling and roll the crescents. In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Mix with an electric hand held mixer until smooth. Spread about 1 tablespoon of the pumpkin cream cheese mixture on each crescent roll. Beginning at the larger end, roll up each crescent roll and seal shut.
  3. Make glaze and drizzle on top. While the Pumpkin cream cheese crescent rolls are baking, whisk together powdered sugar, cream, ( or milk) and vanilla. Using a spoon, drizzle the glaze over the crescents using a back-and-fourth motion. These sweet dessert crescents are best served warm.
Pillsbury Crescent rolls on a baking sheet lined with parchment paper.
Use refrigerated crescents.
Unrolled tubed crescent roll dough on a baking sheet lined with parchment paper.
Unroll the dough.
Separated Crescent rolls triangles on a baking sheet lined with parchment paper.
Separate the crescents.
Pumpkin cheesecake filling inside each crescent triangle by the tablespoon.
Put a heaping tablespoon of pumpkin and cream cheese mixture on each crescent.
Pumpkin Cheesecake Filling evenly spread in each crescent roll.
Spread pumpkin cheesecake mixture out and press into the dough.
Rolled up crescent rolls sprinkled with a cinnamon sugar mixture ready to be baked in the oven.
Roll, beginning at wide end.
Rolls are fresh out of the oven and nice and golden brown.
Bake until light golden brown.
Hot pumpkin rolls fresh out of the oven on a brown chopping board drizzled with a sweet vanilla glaze.
Drizzle with sweet vanilla glaze.

Recipe Notes

Be sure to line the baking sheet with parchment paper. Some Cinnamon sugar filling will ooze out of the crescent rolls while baking. For ease of clean-up, parchment paper is your friend.

More Crescent Roll Dessert Ideas

Far away picture of pumpkin crescents on a brown board next to a dessert plate with a breakfast pastry and dessert fork. Arranged around the pastries is a bowl of granulated sugar, brown sugar, pumpkin pie spice and a tiny orange pumpkin.
Pumpkin cream cheese crescent rolls are the perfect dessert or breakfast pastry. Serve warm, drizzled with sweet vanilla glaze.

The possibilities are limitless when it comes to transforming regular crescent rolls into a sweet dessert. Here are a few ideas.

  • Crescent Roll Peach Dumplings – Are so easy and you can make them with frozen peach slices.
  • Brown Sugar Cinnamon Crescent Rolls – Cinnamon sugar crescents taste just like cinnamon rolls and are the perfect breakfast pastry or quick dessert recipe.
  • Apple Pie Crescents – Sliced apple, cinnamon sugar filling and a drizzle of caramel sauce.
  • S’mores Crescents -Roll up shaved chocolate or mini chocolate chips and marshmallows.
Pumpkin cream cheese crescent rolls on a brown board next to a tiny orange pumpkin. Brown sugar, pumpkin pie spice, and granulated sugar are arranged in bowls. Center stage is a pumpkin cheesecake roll on a dessert plate next to a dessert fork.

Pumpkin Cream Cheese Crescent Rolls

Yield: 8 Dessert Crescents
Prep Time: 8 minutes
Cook Time: 13 minutes
Total Time: 21 minutes

Pumpkin Cream cheese crescent rolls are a savory treat perfect for pumpkin lovers. See how quick this dessert can be assembled.

Ingredients

For Pumpkin Cheesecake Filling:

  • 1 8 ounce can crescent rolls ( 8 rolls)
  • 1/2 cup pumpkin puree
  • 3 ounces cream cheese, softened
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon optional, sprinkle over-top before baking
  • 1 tablespoon sugar optional, sprinkle over-top before baking

For Vanilla Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons heavy cream ( or milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, melted, (optional)

Instructions

  1. Pre-heat the oven and prepare the crescent dough. Preheat the oven to 375 degrees and unroll the canned crescent roll tube and separate each triangle. Place each crescent roll on a parchment paper lined baking sheet.
  2. Make the filling and roll the crescents. In a mixing bowl, combine the pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Mix with an electric hand held mixer until smooth. Spread about 1 tablespoon of the pumpkin cream cheese mixture on each crescent roll. Beginning at the larger end, roll up each crescent roll and seal shut. Sprinkle cinnamon sugar mixture over-top crescent rolls for added flavor if desired.
  3. Bake in the oven at 375 degrees. For 9-13 minutes until golden brown. Remove from the oven and cool slightly.
  4. Make glaze and drizzle on top. While the Pumpkin crescent rolls are baking, whisk together powdered sugar, cream, ( or milk) vanilla extract, and melted butter (optional). Using a spoon, drizzle the glaze over the crescents using a back-and-fourth motion. These sweet dessert crescents are best served warm.

Notes

Be sure to line the baking sheet with parchment paper - Some filling will ooze out of the crescent rolls while baking. For ease of clean-up, parchment paper is your friend.

Versatile - For a little nutty crunch, sprinkle some finely chopped nuts across the top. Pecans and walnuts are good options.

Make an additional topping besides a vanilla glaze - If you'd like to go the extra mile, whip up a pecan praline topping, cinnamon candied pecans, or crumble up some ginger bread cookies and crumble over-top warmed crescent rolls.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 9gCholesterol: 27mgSodium: 283mgCarbohydrates: 31gSugar: 20gProtein: 2.5g

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© ktrapp
Cuisine: American / Category: Desserts

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