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Cream Cheese Pumpkin Pie Crescent Rolls

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Delicious crescent rolls filled with a creamy pumpkin and cream cheese mixture, spiced with pumpkin pie spice, rolled in flaky dough, and baked to golden perfection with a cinnamon-sugar coating.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix together the softened cream cheese, pumpkin puree, pumpkin pie spice, and 1/2 cup sugar until smooth.
  3. Unroll crescent roll dough and separate into triangles along perforated lines. Place on a baking sheet.
  4. Spread about 1-2 tablespoons of the pumpkin cream cheese mixture evenly over each crescent triangle.
  5. Roll up each triangle starting at the wide end toward the point to form crescent shapes.
  6. In a shallow bowl, combine cinnamon and 2 tablespoons sugar for the coating.
  7. Optionally, brush each roll with beaten egg for a glossy finish.
  8. Roll each crescent roll in the cinnamon-sugar mixture to coat evenly.
  9. Place rolls on the baking sheet and bake for 10-15 minutes or until golden brown.
  10. Remove from oven and let cool slightly before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels. Optionally brush with egg wash before baking for a shiny crust. These rolls are best served warm and can be enjoyed as a dessert or festive breakfast treat.

Nutrition

Find it online: https://www.rapidrecipes.blog/cream-cheese-pumpkin-pie-crescent-rolls-2/