Cream Cheese Pumpkin Pie Crescent Rolls Recipe

Introduction

What if the secret to the ultimate fall dessert isn’t a perfectly crimped crust, but a flaky, buttery crescent roll? These Cream Cheese Pumpkin Pie Crescent Rolls are the delicious proof, combining the rich, spiced flavor of pumpkin pie with the effortless convenience of store-bought dough.

This recipe transforms a classic holiday pie into a handheld treat, perfect for gatherings or a cozy night in. The cream cheese filling adds a delightful tang that balances the sweet pumpkin, creating a flavor profile far superior to many traditional versions.

Ready in a fraction of the time it takes to bake a whole pie, these irresistible rolls are guaranteed to become a new seasonal favorite. They offer all the comfort of the classic dessert with a fun, modern twist that will impress everyone at your table.

Ingredients

These Cream Cheese Pumpkin Pie Crescent Rolls combine a rich, spiced pumpkin filling with a flaky, buttery crust for a truly irresistible treat.

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

Timing

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

Context: This recipe for Cream Cheese Pumpkin Pie Crescent Rolls is about 50% 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 the softened cream cheese, sugar, and vanilla extract together until the mixture is smooth and creamy. This is the base for your delicious Cream Cheese Pumpkin Pie Crescent Rolls filling.

For best results, ensure your cream cheese is at room temperature to avoid lumps. Set the filling aside while you prepare the crescent roll dough.

Step 2 — Make the Pumpkin Pie Layer

In a separate bowl, whisk together the canned pumpkin puree, pumpkin pie spice, and a little brown sugar. This creates the classic pumpkin pie flavor that pairs perfectly with the cream cheese.

Tip: Use pure pumpkin puree, not pumpkin pie filling, for the most authentic taste.

Step 3 — Assemble the Crescent Rolls

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

Be careful not to overfill the rolls, as the filling may leak out during baking. Leave a small border at the edges.

Step 4 — Roll and Shape

Gently roll each crescent triangle from the wide end to the pointed tip, enclosing the fillings. Press the tip lightly to seal the roll and place it on a parchment-lined baking sheet with the seam side down.

For a more uniform shape, you can curve the ends of each roll slightly to form a crescent shape.

Step 5 — Apply the Egg Wash

Lightly beat one egg with a tablespoon of water or milk to create an egg wash. Use a pastry brush to gently coat the top of each unbaked Cream Cheese Pumpkin Pie Crescent Roll.

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

Step 6 — Bake to Perfection

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

The filling should be hot and bubbly. Let the rolls cool on the baking sheet for a few minutes before serving.

Step 7 — Add a Final Glaze (Optional)

For an extra touch of sweetness, whisk together a simple glaze of powdered sugar and a little milk or cream until smooth. Drizzle the glaze over the warm Cream Cheese Pumpkin Pie Crescent Rolls just before serving.

This step is optional but adds a lovely finishing touch that makes these rolls truly special.

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 Dough — Swapping regular dough for a whole wheat version adds fiber and a nutty flavor that complements the pumpkin pie filling.
• Low-Fat or Neufchâtel Cream Cheese — Using a reduced-fat cream cheese cuts calories and saturated fat while maintaining the creamy texture essential for these rolls.
• Sugar-Free Maple Syrup — For a lower-carb and lower-sugar option, sweeten the pumpkin mixture with a sugar-free syrup to keep the classic autumnal flavor.
• Almond or Coconut Flour Crust (Gluten-Free) — Create a gluten-free version by using a simple almond or coconut flour mixture instead of crescent roll dough for a delicious, nutty base.
• Pumpkin Puree with No Added Sugar — Ensure you use 100% pure pumpkin puree without added sugars or syrups for a cleaner, lower-carb filling.
• Dairy-Free Cream Cheese — For a vegan or dairy-free alternative, use a plant-based cream cheese to achieve the same rich and tangy component in your Cream Cheese Pumpkin Pie Crescent Rolls.
• Homemade Spice Blend (Low-Sodium) — Make your own pumpkin pie spice blend to control the sodium content, using cinnamon, nutmeg, and ginger without added salt.

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 spiced chai tea for a cozy autumn breakfast or afternoon treat.
• Drizzle with a simple powdered sugar glaze or a caramel sauce to enhance their sweetness and visual appeal.
• Create an elegant dessert platter by arranging the rolls with fresh apple slices, grapes, and a small bowl of whipped cream for dipping.
• For a festive brunch, serve these pumpkin pie crescent rolls as part of a spread that includes savory items like quiche and bacon.
• 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 gathering to a holiday feast.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy filling. Fix: Ensure your cream cheese is at room temperature for a perfectly smooth mixture.
• Mistake: Overfilling the crescent rolls, causing them to burst open and leak during baking. Fix: Use a modest tablespoon of filling per roll and seal the edges well.
• Mistake: Not draining the canned pumpkin, resulting in a soggy, wet filling. Fix: Place the pumpkin puree in a fine-mesh strainer for 15 minutes to remove excess moisture.
• Mistake: Baking with cold crescent dough, which can prevent a proper rise. Fix: Let the canned dough sit on the counter for 10-15 minutes before unrolling and filling.
• Mistake: Skipping the egg wash, leading to a pale, less appealing finish. Fix: Lightly brush the rolls with a beaten egg before baking for a golden, glossy crust.
• Mistake: Overbaking the rolls, which dries out the pumpkin and cream cheese filling. Fix: Bake just until golden brown, as they continue to cook slightly after removal from the oven.
• Mistake: Adding the filling to the dough while it’s still warm, which can make the dough greasy and difficult to handle. Fix: Allow the cream cheese pumpkin mixture to cool completely before assembling.
• Mistake: Neglecting to let the baked Cream Cheese Pumpkin Pie Crescent Rolls rest, causing the filling to ooze out when cut. Fix: Let them cool on the baking sheet for at least 5-10 minutes to set.

Storing Tips

• Fridge: Store cooled Cream Cheese Pumpkin Pie Crescent Rolls in an airtight container for up to 4 days.
• Freezer: Wrap rolls individually in plastic wrap and place in a freezer bag; freeze for up to 3 months.
• Reheat: For best results, reheat in a 350°F oven until warm throughout, ensuring the internal temperature reaches 165°F for food safety.

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

Conclusion

These Cream Cheese Pumpkin Pie Crescent Rolls are the perfect easy-to-make treat for any autumn gathering. I hope you love them as much as we do! Be sure to try the recipe and let me know what you think in the comments. For another delicious pumpkin dessert, check out our Autumn Pumpkin Spice Crumble Cake Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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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 texture. The filling for the Cream Cheese Pumpkin Pie Crescent Rolls holds up well when chilled.

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

Ensure you do not overfill the crescent dough and seal the edges tightly after rolling. Chilling the assembled Cream Cheese Pumpkin Pie Crescent Rolls for 15 minutes before baking also helps the dough firm up, reducing leaks.

Can I use homemade pumpkin puree instead of canned?

Absolutely, homemade pumpkin puree works perfectly. Just make sure it is thick and not watery to prevent a soggy filling. Straining excess moisture from your puree will help your Cream Cheese Pumpkin Pie Crescent Rolls maintain their shape.