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!
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.