Cream Cheese Pumpkin Pie Crescent Rolls Recipe

Introduction

What if you could capture the entire decadent experience of a classic pumpkin pie in a single, flaky, handheld bite? While most holiday desserts require a fork and plate, these Cream Cheese Pumpkin Pie Crescent Rolls defy that expectation entirely. They merge the rich, spiced filling of the traditional pie with the irresistible, buttery layers of a crescent roll, creating a portable pastry sensation.

The magic of these Cream Cheese Pumpkin Pie Crescent Rolls lies in the creamy, tangy layer of sweetened cream cheese that sits beneath the spiced pumpkin puree. This combination prevents the pastry from becoming soggy while adding a luxurious depth of flavor that elevates the simple ingredients. They are the perfect solution for potlucks, holiday breakfasts, or anytime you crave the iconic taste of pumpkin pie without the formal commitment.

Ingredients

These Cream Cheese Pumpkin Pie Crescent Rolls combine a sweet, spiced pumpkin filling with a flaky, buttery crust for a delightful dessert.

• 4 ounces whipped cream cheese
• 1/3 cup canned pure pumpkin (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sugar
• 8 ounces crescent roll dough (1 container)
• 1 tablespoon cinnamon
• 2 tablespoons sugar

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: These Cream Cheese Pumpkin Pie Crescent Rolls are ready in about half the time of a traditional pumpkin pie.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Filling

In a medium bowl, beat softened cream cheese, sugar, and vanilla extract together until smooth and creamy. This creamy base will contrast beautifully with the spiced pumpkin layer.

Tip: Ensure your cream cheese is at room temperature to avoid lumps in the filling for your Cream Cheese Pumpkin Pie Crescent Rolls.

Step 2 — Make the Pumpkin Pie Filling

In a separate bowl, whisk together canned pumpkin puree, pumpkin pie spice, and a little brown sugar. The mixture should be thick and spreadable.

Tip: For a richer flavor, you can lightly toast the pumpkin pie spice in a dry pan before mixing.

Step 3 — Assemble the Crescent Rolls

Unroll a can of crescent roll dough and separate the triangles. On the wider end of each triangle, spread a spoonful of the cream cheese mixture, followed by a spoonful of the pumpkin mixture.

Tip: Be careful not to overfill the dough, as it can leak out during baking.

Step 4 — Roll and Shape

Gently roll each crescent from the wide end to the pointed tip, enclosing the fillings. Place the rolls on a parchment-lined baking sheet, curving them slightly into a crescent shape.

Tip: Press the pointed tip gently to seal the roll and prevent filling from oozing.

Step 5 — Apply the Egg Wash

Lightly beat one egg with a tablespoon of water or milk. Use a pastry brush to apply a thin, even coat of this egg wash over the tops of the unbaked Cream Cheese Pumpkin Pie Crescent Rolls.

Tip: The egg wash will give your rolls a beautiful, golden-brown, glossy finish.

Step 6 — Bake to Perfection

Bake the crescent rolls in a preheated 375°F (190°C) oven for 11-13 minutes, or until they are puffed and deep golden brown.

Tip: The fillings will be hot, so let the rolls cool on the baking sheet for a few minutes before serving.

Step 7 — Optional Glaze and Serve

For an extra touch of sweetness, whisk together powdered sugar and a little milk or cream to create a simple glaze. Drizzle over the warm rolls just before serving.

Tip: Allow the glaze to set for a minute or two for the best presentation.

Nutritional Information

Calories	280
Protein	5g
Carbohydrates	32g
Fat	15g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole-Wheat Crescent Rolls — Use whole-wheat or whole-grain crescent roll dough for a fiber boost and a nuttier flavor.
• Greek Yogurt Cream Cheese — Swap regular cream cheese for a Greek yogurt-based version to increase protein and reduce fat.
• Sugar-Free Sweetener — Replace granulated sugar with a monk fruit or erythritol blend in the pumpkin filling for a lower-carb option.
• Coconut Milk Pumpkin Filling — Use full-fat coconut milk instead of evaporated or sweetened condensed milk for a rich, dairy-free alternative.
• Gluten-Free Dough — Opt for a certified gluten-free crescent roll dough to make these Cream Cheese Pumpkin Pie Crescent Rolls suitable for those with gluten sensitivities.
• Reduced-Sodium Option — Choose a low-sodium or no-salt-added canned pumpkin puree to better control the overall sodium content.
• Pumpkin Pie Spice Blend — Make your own pumpkin pie spice blend to avoid additives and control the spice levels to your preference.

Serving Suggestions

• Pair these warm Cream Cheese Pumpkin Pie Crescent Rolls with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve them alongside a hot cup of coffee or spiced chai tea for a cozy autumn breakfast or afternoon treat.
• Offer a drizzle of salted caramel sauce or a dusting of powdered sugar for an elegant finishing touch.
• Create a festive dessert platter by arranging the rolls with other fall favorites like apple cider donuts.
• For a brunch gathering, serve these crescent rolls with a savory quiche or scrambled eggs to balance the sweet and savory flavors.
• Pack them in a lunchbox for a special seasonal snack that tastes great at room temperature.

These serving ideas will help you present your Cream Cheese Pumpkin Pie Crescent Rolls for any occasion, from a casual family dessert to a holiday feast.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy filling. Fix: Always bring the cream cheese to room temperature for a perfectly smooth, creamy texture.
• Mistake: Overfilling the crescent rolls, causing them to burst open and leak during baking. Fix: Use a modest tablespoon of filling per roll to ensure they seal properly.
• Mistake: Not draining the canned pumpkin, resulting in a soggy, wet filling. Fix: Briefly blot the pumpkin puree with a paper towel to remove excess moisture.
• Mistake: Rushing the rolling process and tearing the delicate dough. Fix: Handle the crescent roll dough gently and work quickly to keep it from getting too warm.
• Mistake: Baking on an ungreased or parchment-lined sheet, which can lead to sticking. Fix: A light coating of non-stick spray on the baking sheet guarantees easy release.
• Mistake: Underbaking the rolls, leaving the center doughy. Fix: Bake until they are a deep golden brown for a fully cooked, flaky crust.
• Mistake: Adding the icing while the rolls are piping hot, causing it to melt away. Fix: Let the Cream Cheese Pumpkin Pie Crescent Rolls cool for 5-10 minutes before drizzling the glaze.
• Mistake: Skipping the spice toast to enhance the pumpkin flavor. Fix: Lightly toasting the spices in a dry pan before adding them unlocks a more aromatic, complex taste.

Storing Tips

• Fridge: Store leftover Cream Cheese Pumpkin Pie Crescent Rolls in an airtight container in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the baked and cooled rolls on a baking sheet before transferring to a freezer-safe bag or container for up to 3 months.
• Reheat: Reheat refrigerated or thawed rolls in a 300°F (150°C) oven for 5-10 minutes, or until warmed through. Ensure the internal temperature reaches 165°F (74°C) for food safety.

Always allow your Cream Cheese Pumpkin Pie Crescent Rolls to cool completely before storing to prevent condensation and sogginess.

Conclusion

These Cream Cheese Pumpkin Pie Crescent Rolls are the perfect fusion of creamy, spiced filling and flaky pastry. They are surprisingly simple to make and deliver incredible flavor. We encourage you to try the recipe, leave a review with your thoughts, and subscribe for more delicious updates!

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FAQs

Can I make these Cream Cheese Pumpkin Pie Crescent Rolls ahead of time?

Yes, you can assemble the rolls and keep them covered in the refrigerator overnight. Bake them just before serving for the best, freshest results. This make-ahead feature makes these Cream Cheese Pumpkin Pie Crescent Rolls perfect for holiday mornings.

What is the best way to prevent the filling from leaking out?

Ensure the crescent dough is properly sealed after adding the cream cheese pumpkin pie filling. Do not overfill the rolls, and pinch the seams tightly. Chilling the assembled rolls for 15 minutes before baking can also help the dough set and reduce leakage.

Can I use homemade pumpkin puree instead of canned?

Absolutely, homemade pumpkin puree works wonderfully. Just make sure it is thick and has a similar consistency to the canned variety to prevent the filling from becoming too wet. This ensures your Cream Cheese Pumpkin Pie Crescent Rolls have the perfect texture.