A Sweet History of Pumpkin Pastries
Pumpkin has been a star ingredient in baking for centuries, originating from early American settlers who used it in pies, breads, and puddings. Cream cheese fillings became popular in the mid-20th century, especially in cheesecakes and sweet rolls. Today, combining pumpkin and cream cheese in a flaky pastry is the perfect marriage of tradition and modern comfort, making these rolls an autumn favorite across generations.
Pumpkin Cream Cheese Rolls – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 rolls 1x
Description
These Pumpkin Cream Cheese Rolls are warm, flaky, and irresistibly creamy. Perfect for cozy fall mornings, brunch gatherings, or Thanksgiving breakfast, they pair spiced pumpkin puree with a tangy cream cheese filling all wrapped in golden crescent roll dough. Lightly dusted with cinnamon sugar, they bake into a sweet, buttery treat that fills your kitchen with the aroma of autumn. Whether served with coffee, tea, or apple cider, these rolls make every bite feel like a seasonal hug.
Ingredients
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1 can refrigerated crescent roll dough
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4 oz cream cheese, softened
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¼ cup powdered sugar
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½ cup pumpkin puree
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1 tsp pumpkin pie spice
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2 tbsp granulated sugar
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½ tsp cinnamon
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2 tbsp melted butter
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a small bowl, mix cream cheese and powdered sugar until smooth.
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In another bowl, combine pumpkin puree with pumpkin pie spice.
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Unroll crescent dough and separate triangles.
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Spread a thin layer of pumpkin mixture, then add a small dollop of cream cheese filling.
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Roll dough into crescents, tucking in sides to prevent leakage.
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Brush with melted butter and sprinkle with cinnamon sugar.
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Bake for 12–15 minutes or until golden brown. Serve warm.
Notes
Use homemade crescent dough for a from-scratch option.
Add chopped pecans or walnuts for crunch.
Best enjoyed fresh but can be reheated in the oven.
FAQ
1. Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works perfectly, just make sure it’s well-drained to avoid extra moisture in the rolls.
2. Can I make these rolls ahead of time?
You can assemble the rolls the night before, refrigerate, and bake in the morning. This makes them ideal for busy holidays or brunch gatherings.
3. What’s the best way to keep the filling from leaking out?
Don’t overfill the crescents, and pinch the dough tightly around the edges before rolling. A little leakage is normal, but sealing well helps keep the filling inside.
