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Pumpkin Cream Cheese Crescent Rolls

Sweet and creamy pumpkin and cream cheese filling rolled inside flaky crescent roll dough, coated with cinnamon sugar and baked to golden perfection.

  • Total Time: 17 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix together the cream cheese, pumpkin, pumpkin pie spice, and sugar. Set aside.
  3. Remove the crescent roll dough from the container and separate the triangles along the perforated lines, placing them onto a baking sheet.
  4. Place about 1-2 tablespoons of the cream cheese pumpkin filling on each triangle and spread over the surface.
  5. Roll up each triangle, starting at the side opposite the point, and set aside.
  6. Combine the cinnamon and sugar in a shallow bowl.
  7. Roll each rollup in the cinnamon sugar mixture to coat.
  8. Bake for 10-12 minutes, checking occasionally to ensure they don't burn. Serve immediately.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels. Rolling the filling evenly ensures each crescent roll has a balanced flavor. Serve warm for best taste and texture.

  • Author: Sophie Lane
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 10g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg