Pumpkin Cheesecake Crescent Rolls
Pumpkin Cheesecake Crescent Rolls are a deliciously easy way to get your pumpkin fix for breakfast or dessert. Buttery crescent rolls are filled with a smooth pumpkin cream cheese mixture, baked until golden, and topped with sweet pumpkin spice sugar!
You need to try these Easy Pumpkin Cinnamon Rolls, Pumpkin Danish, and Pumpkin Banana Pancakes!
Now that fall (and pumpkin season) is officially here, I’m in full-on pumpkin mode.
And, of course, baking with pumpkin is at the top of my list. These pumpkin crescent rolls are my latest (and tastiest) creation, ready in less than 30 minutes.
It’s a perfect way to eat pumpkin cheesecake for breakfast or dessert and requires minimal ingredients. How about that for a perfect fall treat?
Besides the easy filling, this recipe is made with crescent roll dough.
Like these apple pie crescents and cookie butter crescents, using original crescent rolls makes this dish extra easy and extra tasty, with a flaky, buttery taste. In fact, if you’re like me, you might already have a can of Pilsbury crescent rolls in your fridge.
Why You’ll Love This Recipe:
- Simple ingredients: just a handful of ingredients is all you need to whip up this perfect fall dessert.
- Ready in 20 minutes: if you need a quick breakfast or dessert, these pumpkin pie crescent rolls will hit the spot.
- Perfect for the season: this crescent dessert is perfect for fall, Thanksgiving, and even Christmas.
Ingredients in Pumpkin Cheesecake Crescent Rolls Recipe:
- Cream cheese: softened to room temperature. Only 4 ounces (or half a block) is used, so save the rest for a cream cheese glaze or simple frosting.
- Light brown sugar: this gives the cream cheese mixture a hint of sweetness, with a richer flavor than regular sugar.
- Pure pumpkin: be sure to use pumpkin puree and not pumpkin pie filling (as that contains spices and added sugars).
- Pumpkin pie spice: for that warm and cozy flavor.
- Vanilla: adds a touch of extra sweetness.
- Refrigerated crescent rolls
For the topping:
- Unsalted butter: melted
- Granulated sugar
- Pumpkin pie spice
How to Make Pumpkin Cheesecake Rolls:
- Mix: beat cream cheese and brown sugar with a hand mixer until smooth.
- Add: mix in pumpkin, pumpkin pie spice, and vanilla until smooth.
- Assemble: unroll each crescent roll and place about 1 tablespoon of pumpkin filling evenly onto each crescent. Roll each one into a crescent shape.
- Bake: place onto a prepared baking sheet and bake for 10-12 minutes, or until rolls are golden brown.
- To make the topping: in a small bowl, combine sugar and pumpkin pie spice. Brush melted butter over each roll and then sprinkle with pumpkin spice sugar.
How to Store:
Leftover crescent rolls will keep in an airtight container in the refrigerator for up to three days.
- To freeze: place cooled crescent rolls in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- Pro tip: reheat leftover rolls in the microwave for 10-15 seconds for a warm and cozy treat.
What Kind of Dough Should I Use?
Refrigerated crescent roll dough is best to use for ease. However, crescent dough sheets, refrigerated pie dough, or even thawed puff pastry can be used in its place.
Variations:
- Swap the brown sugar: for granulated sugar or coconut sugar. Though the taste will be different, it will work well to sweeten the cheesecake mixture.
- Add more spices: add a touch of ground cinnamon, nutmeg or ginger to the cream cheese mixture to give it even more of a cozy flavor.
- Add some texture: after spreading the cream cheese mixture onto the rolls, top with some mine chocolate chips, white chocolate chips, chopped pecans, or toffee bits.
- Make a glaze: instead of a pumpkin pie sugar topping, use 2 ounces of softened cream cheese and combine it with 1 tablespoon of powdered sugar and a touch of milk to make glaze for topping.
Looking for More Easy Pumpkin Recipes? I’ve Got You Covered!
- Pumpkin Pie Bars
- Pumpkin Spice Pancakes
- Pumpkin Pie Pudding
- Pumpkin Apple Muffins
- Slow Cooker Pumpkin Butter
- Pumpkin Nutella Muffins
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
Pumpkin Cheesecake Crescent Rolls
Ingredients
- 4 ounces cream cheese, (softened to room temperature)
- 3 tablespoons packed light brown sugar
- ¼ cup pure pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste, (or vanilla extract)
- 2 (8 ounce) cans refrigerated crescent rolls
Topping:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375℉. Line two large baking pans with parchment paper. Set aside.
- In a large mixing bowl, beat cream cheese and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment until smooth. Add in pumpkin, pumpkin pie spice, and vanilla and mix until smooth.
- Unroll each crescent roll and place onto prepared pan. Spread about 1 tablespoon of cheesecake mixture evenly onto each roll in a thin layer; then roll each one into a crescent shape, starting with the wide end.
- Bake for 10-12 minutes or until crescents are golden brown. Let cool for 5 minutes before preparing the topping.
Topping:
- In a small bowl, mix granulated sugar and pumpkin pie spice. Brush melted butter over each roll and then sprinkle with pumpkin spice sugar. Serve immediately or refrigerate until ready to serve.
Notes
- Leftover crescent rolls will keep in an airtight container in the refrigerator for up to three days.
- To freeze: place cooled crescent rolls in a freezer-safe container or bag in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator.
- Tip: reheat leftover rolls in the microwave for 10-15 seconds for a warm and cozy treat.
- See my tips and tricks for making these Pumpkin Cheesecake Crescent Rolls above the recipe box.
