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.