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Pumpkin Pie Crescent Rolls with Cream Cheese Filling

Fluffy crescent rolls filled with creamy pumpkin and cream cheese, perfect for fall breakfasts, brunches, or holiday desserts.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American, Fall, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 4 oz cream cheese softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
Crescent Rolls
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 egg beaten, for egg wash
Optional
  • powdered sugar for dusting

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract; mix until creamy.
  3. Unroll crescent dough and separate into triangles along perforations.
  4. Spoon 1–2 tsp of pumpkin cream cheese mixture onto the wide end of each triangle.
  5. Roll each triangle from wide end to tip, encasing the filling. Place on prepared baking sheet with tip tucked underneath.
  6. Brush rolls lightly with beaten egg.
  7. Bake for 12–15 minutes until puffed and golden brown.
  8. Allow rolls to cool slightly, then dust with powdered sugar if desired. Serve warm.

Notes

Avoid overfilling to prevent leakage. Use softened cream cheese for smooth filling. Optional: add a drizzle of chocolate or maple glaze for extra flavor.