Cream Cheese Pumpkin Pie Crescent Rolls Recipe

Introduction

What if you could capture the entire cozy essence of a Thanksgiving dessert in a single, irresistible bite? While many believe a perfect pumpkin pie requires a full-sized commitment, these Cream Cheese Pumpkin Pie Crescent Rolls prove that miniature can be magnificent. They combine the flaky, buttery layers of a crescent roll with the rich, spiced filling of a classic holiday pie.

The secret to these easy Cream Cheese Pumpkin Pie Crescent Rolls is the creamy, tangy layer of sweetened cream cheese that balances the spiced pumpkin puree. This simple addition elevates the flavor profile far beyond a standard pastry, creating a dessert that feels both familiar and excitingly new. They are the perfect solution for holiday potlucks, a festive breakfast, or when you simply want a personal-sized treat.

Ingredients

The magic of these Cream Cheese Pumpkin Pie Crescent Rolls starts with a rich, spiced filling that bakes into a warm, gooey center, all wrapped in a flaky, cinnamon-sugar-coated pastry.

• 8 ounces cream cheese, softened
• 1/3 cup canned pure pumpkin (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon sugar
• 8 ounces refrigerated crescent roll dough (1 container)
• 1 tablespoon cinnamon
• 2 tablespoons sugar (for coating)
• Optional: 1 egg for egg wash

Timing

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

Context: This streamlined process is significantly faster than making a traditional pumpkin pie from scratch.

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.

Step 2 — Make the Pumpkin Pie Filling

In a separate bowl, whisk together canned pumpkin puree, pumpkin pie spice, and a little brown sugar. This creates the classic spiced pumpkin flavor that defines these rolls.

For the best consistency, make sure your pumpkin puree is not watery. If it is, blot it gently with a paper towel.

Step 3 — Assemble the Crescent Rolls

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

Be careful not to overfill the dough, as this can cause the filling to leak out during baking.

Step 4 — Roll and Shape the Crescents

Gently roll each triangle from the wide end to the pointed tip, enclosing the fillings. Place the shaped Cream Cheese Pumpkin Pie Crescent Rolls on a parchment-lined baking sheet, curving them slightly into a crescent shape.

Press the tip of the dough lightly to seal the roll and prevent it from unrolling while baking.

Step 5 — Apply an 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 top of each unbaked crescent roll.

This step is optional but highly recommended, as it gives the finished rolls a beautiful, golden-brown color.

Step 6 — Bake to Golden Perfection

Bake the Cream Cheese Pumpkin Pie Crescent Rolls in a preheated 375°F (190°C) oven for 11 to 13 minutes, or until they are puffed and deep golden brown.

The best doneness cue is the color; the rolls should be uniformly golden with no pale, doughy spots.

Step 7 — Cool and Serve

Allow the baked rolls to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows the fillings to set slightly.

Serve your Cream Cheese Pumpkin Pie Crescent Rolls warm. They are delicious on their own or with a light dusting of powdered sugar.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	38g
Fat	16g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein-Packed Dough — Use a high-protein wrap or lavash bread instead of crescent roll dough for a more filling version of these Cream Cheese Pumpkin Pie Crescent Rolls.
• Lower-Carb Option — Replace the crescent dough with a fathead dough made from almond flour and mozzarella to reduce the net carbs significantly.
• Dairy-Free Cream Cheese — Opt for a plant-based cream cheese alternative to make these pumpkin pie rolls suitable for a dairy-free diet.
• Gluten-Free Adaptation — Use a certified gluten-free crescent roll dough or puff pastry to easily make these rolls gluten-free without sacrificing texture.
• Low-Sodium Version — Choose a low-sodium or unsalted butter and a no-salt-added pumpkin puree to better control the sodium content.
• Refined Sugar-Free — Sweeten the pumpkin and cream cheese filling with pure maple syrup or monk fruit sweetener instead of granulated sugar.
• Lighter Cream Cheese — Substitute the regular cream cheese with a Neufchâtel or light cream cheese for a lower-fat filling.

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 alongside a hot cup of coffee or a chai latte for a cozy autumn breakfast or afternoon treat.
• Drizzle with a simple powdered sugar glaze or a caramel sauce for an extra decadent finish.
• Perfect for holiday gatherings like Thanksgiving or a Halloween party, arranged on a festive platter.
• For a beautiful presentation, dust the finished rolls with powdered sugar and a sprinkle of cinnamon or pumpkin pie spice.
• Offer a side of whipped cream for dipping to complement the creamy pumpkin filling.

These versatile rolls are a fantastic make-ahead option; simply warm them in the oven before serving to guests.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which creates lumps in the filling. Fix: Ensure your cream cheese is at room temperature for a perfectly smooth mixture.
• Mistake: Overfilling the crescent rolls, causing the filling to leak and burn. Fix: Use a modest tablespoon of filling per roll and seal the edges well.
• Mistake: Not draining the canned pumpkin, leading to a soggy, undercooked pastry. Fix: Blot the pumpkin puree with a paper towel to remove excess moisture.
• Mistake: Rushing the baking process with an oven that isn’t fully preheated. Fix: Always preheat your oven to ensure even cooking and a golden-brown crust.
• Mistake: Skipping the egg wash, resulting in a pale, less appealing finish. Fix: A simple egg wash brushed on top gives your Cream Cheese Pumpkin Pie Crescent Rolls a beautiful, glossy sheen.
• Mistake: Using crescent roll dough that’s become too warm and sticky to handle. Fix: Work quickly and keep the dough chilled until the moment you unroll it.
• Mistake: Overmixing the filling, which can incorporate too much air and affect texture. Fix: Mix just until the ingredients are combined for a dense, creamy filling.
• Mistake: Neglecting to let the rolls cool slightly before serving, as the molten filling can burn. Fix: Allow them to rest for 5-10 minutes so the filling can set.

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 rolls on a baking sheet before transferring them to a freezer-safe bag or container. They will keep for up to 3 months.
• Reheat: Reheat in a 300°F (150°C) oven or air fryer until warmed through, ensuring the internal temperature reaches 165°F (74°C) for food safety.

Always allow the rolls to cool completely before storing to prevent condensation and sogginess.

Conclusion

We hope you love these easy and delicious Cream Cheese Pumpkin Pie Crescent Rolls as much as we do! They are the perfect sweet treat for any autumn gathering. If you try them, please leave a comment below with your review. For more seasonal baking inspiration, check out our Autumn Pumpkin Spice Crumble Cake Recipe and be sure to subscribe for new recipes!

FAQs

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

Yes, you can assemble these rolls a day in advance. Keep them covered in the refrigerator and bake just before serving for the best, flakiest texture.

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

Ensure your crescent roll dough is properly sealed after adding the cream cheese pumpkin pie filling. Avoid overfilling each roll and pinch the seams tightly to contain the delicious mixture.

Can I use homemade pumpkin puree for this recipe?

Absolutely. Homemade pumpkin puree works wonderfully in these Cream Cheese Pumpkin Pie Crescent Rolls. Just make sure it is thick and not watery to prevent a soggy dough.