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These Pumpkin Crescent Rolls are perfect for fall – and they come together in no time! The sweet, pumpkin spice filling is extra delicious thanks to the addition of cream cheese, and the whole thing is wrapped in luscious (but easy!) crescent dough.
And, if you’re craving more pumpkin treats, don’t miss my easy pumpkin roll, pumpkin cookies, and pumpkin bread recipes!
Easy Pumpkin Dessert
Sometimes I like to throw together a quick, homemade weeknight dessert. It really makes a normal weeknight dinner feel festive and cheerful! And it doesn’t get much easier than popping open some prepared crescent rolls, adding a quick and tasty filling, and rolling ‘em up! You will love the sweet fall flavors in this dish.
Recipe Ingredients
To make these Pumpkin Crescent Rolls, you’ll need just a handful of simple ingredients to create a perfectly sweet pumpkin treat. I’ve also added notes about substitutions to make things even easier! For the full ingredient amounts, please scroll down to the recipe card.
- Prepared, Refrigerated Crescent Dough: You’ll need one 8 oz. package.
- Pumpkin Puree: You can use canned pumpkin puree, or homemade if you have some. Do not use pumpkin pie filling.
- Cream Cheese: Use plain, unflavored cream cheese and make sure it’s softened for easy blending.
- Sugar: You can use granulated sugar, powdered sugar, or substitute raw sugar.
- Pumpkin Pie Spice: If you don’t have it, mix together 1/4 teaspoon ground cinnamon with 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground ginger.
- Egg: Use one large egg, beaten, to glaze the rolls before baking.
- Turbinado Sugar: For sprinkling.
- Powdered Sugar: For the glaze.
- Pure Vanilla Extract: To add flavor and aroma.
How to Make Pumpkin Crescent Rolls
Making these pumpkin-filled crescent rolls is super easy! With just a couple of simple steps, you’ll have flaky, buttery Fall treats ready to enjoy.
- Prepare the Crescent Rolls: Line a baking sheet with parchment paper. Then unroll the crescent dough and separate into triangles. Arrange the triangles on the baking sheet.
- Prepare the Pumpkin Cheesecake Filling: In a separate bowl, combine the pumpkin puree, cream cheese, sugar, and pumpkin pie spice. Mix well until smooth.
- Roll Up and Bake: Spread a tablespoon of filling on each crescent triangle. Then roll up the triangles, starting at the wider end. Brush with beaten egg, sprinkle with Turbinado sugar, and bake at 425˚F for 10 to 13 minutes. Set on a wire rack to cool
- Glaze and Serve: While the pumpkin crescent rolls are cooling, mix together the powdered sugar and milk to create a glaze. Drizzle the cooled rolls with glaze and enjoy!
Recipe Tips
- Keep an Eye on the Rolls: Watch the rolls closely while baking, as ovens are not always accurate. You want the rolls to be puffy and golden brown, but once they reach that point, they can quickly become slightly burned on top.
- Tuck Them In: When rolling up the crescent triangles, tuck the edges in so that the filling doesn’t leak out onto the parchment paper.
- Skip the Sugar: You can omit Turbinado sugar, if desired, and simply drizzle the cooled rolls with glaze.
- Cream Cheese: Take the cream cheese out of your refrigerator an hour before you start to work on the pumpkin pie crescent rolls.
Serving Suggestions
These Pumpkin Crescent Rolls make a fantastic addition to any Fall spread. Serve them alongside a comforting dessert like Homemade Banana Pudding, a quick and easy Chocolate Mug Cake, or some chewy No Bake Oatmeal Cookies for a sweet, satisfying treat that everyone will love.
How to Store These Sweet Rolls
- Leftover pumpkin cheesecake rolls can be stored in the refrigerator for up to 2 days. Cover them tightly in food containers, or store in plastic food storage bags, pushing out as much air as possible before sealing.
- Baked rolls can also be frozen, tightly wrapped or sealed in freezer bags with as much air as possible pushed out before sealing.
- To serve leftovers, thaw in the refrigerator (if frozen), and serve cold or gently warmed in the microwave for 30 seconds to a minute. Be careful, as microwaves can heat pastries very quickly!
More Pumpkin Dessert Ideas
Pumpkin Crescent Rolls
Ingredients
For the Rolls:
- 1 package (8 ounces) refrigerated crescent rolls
- ½ cup pumpkin puree, NOT pumpkin pie filling
- ⅓ cup cream cheese, softened
- 2 tablespoons granulated sugar, or to taste
- ½ teaspoon pumpkin pie spice
- 1 egg, beaten
- raw sugar, for sprinkling
For the Glaze:
- ⅓ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon milk
Instructions
- Preheat oven to 425˚F.
- Line a baking sheet with parchment paper.
- Unroll the crescent rolls; separate them into triangles and lay over the parchment paper. Set aside.
- Using an electric mixer, mix the cream cheese until creamy. Make sure that the cream cheese is softened before you start to work with it. Add the pumpkin puree and continue to mix until smooth and incorporated.
- Add sugar and pumpkin spice; continue to mix until thoroughly combined.
- Remove bowl from mixer. Add a tablespoon of the pumpkin mixture at the top wider end of the dough.
- Beginning at the wider end, roll up each crescent roll, tucking in the ends so that the pumpkin doesn’t ooze out while baking.
- Brush each crescent roll with beaten egg, then sprinkle with Turbinado sugar.
- Bake for 10 to 13 minutes, or until golden brown and puffed up. Start checking at the 10-minute mark.
- In the meantime, prepare the glaze by combining the powdered sugar, vanilla extract, and milk in a small bowl; whisk until completely incorporated and smooth. Glaze should be thick, but pourable. If it’s too thick, add a bit more milk. If it’s too thin, add a tad bit more powdered sugar.
- Remove the pumpkin crescent rolls from the oven and transfer them to a wire rack to cool.
- Drizzle with glaze while still warm, but not hot, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
These are perfectly delicious! Super easy to make and definitely a hit in our house. Loved that sprinkling of sugar over the top at the end. Yum!
I am very glad you enjoyed it! Thank YOU! ๐
Give me all the short cuts using refrigerated rolls and I am a happy camper! These look amazing.
Thank you so much! I hope you enjoy them! ๐
This is so perfect for fall, it’s my favorite treat!
These are absolutely delish and so easy to make, love them!
I am very glad you enjoyed them! Thank YOU! ๐
My family will surely enjoy these!! So good!
Thank YOU! I hope you and your family enjoy it! ๐
What a great tasting treat and perfect for fall! Going to enjoy these all season long!
That’s great to hear! I am very glad you enjoyed them! Thank YOU! ๐
What a creative way to enjoy pumpkin! Loved it so much!
Thank you so much! I am very glad you enjoyed it! ๐