Each bite of these Pumpkin Cream Cheese Crescent Rolls tastes like a cross between pumpkin cheesecake and a croissant. They're super fluffy with a beautiful orange swirl inside. The cream cheese frosting drizzled on top makes them even more irresistible!
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The Best Pumpkin Crescent Rolls
These crescent-shaped baked goodies remind me of why I love fall so much. Encased within the soft and fluffy crescent rolls is a delicate pumpkin cream cheese filling that has the perfect balance of sweetness and tanginess. It's reminiscent of a classic cheesecake with a touch of pumpkin spice that makes it even better.
This simple recipe makes use of ready-made crescent roll dough. This makes it so easy - you only need 20 minutes to assemble them and 15 minutes to bake. Less if you are using one package of crescent rolls. But trust me on this, you'll want to create the full amount! These Pumpkin Cream Cheese Crescent Rolls will be gone before you know it!
Is This Healthy?
Pumpkin is rich in vitamin A, which strengthens your immune system - perfect for the fall and winter! It's also full of antioxidants, lutein (helps with vision), and nutrient-dense.
Cream cheese is also a good source of vitamin A. While it can be indulgent, we are only using 4 ounces total for the crescent rolls and the frosting. I also recommend using full-fat cream cheese because low-fat versions can be higher in sugar and preservatives. You can also substitute it with Neufchâtel cheese or a plant-based version.
Why You'll Love It
- These pumpkin crescent rolls are the perfect holiday treats filled with warm and cozy autumn flavors.
- They're beautifully golden on the outside with orange swirls inside. A total showstopper for any party!
- You can enjoy these homemade rolls in less than 40 minutes.
- They taste like cheesecake croissants with a sprinkle of pumpkin.
- They make great gifts for family, friends, and co-workers. Bring them to a potluck or gathering and watch them disappear!
Ingredients
- Cream cheese: I recommend full-fat cream cheese as skim is usually filled with artificial flavors or sweeteners to make up for the lack of richness. Take it out an hour before baking or else you'll get lumps in your filling.
- Canned pumpkin puree: Make sure it's just pumpkin and not pumpkin pie filling!
- Pumpkin pie spice: Usually a combination of cinnamon, nutmeg, ginger, cloves, and allspice. It is the quintessential fall spice mix full of warm and festive flavors.
- Coconut sugar: A plant-based sweetener with a tinge of caramel flavor. You can substitute with an equal amount of white granulated sugar.
- Vanilla extract: Adds a sweet floral taste and aroma.
- Crescent roll dough: My favorite brands are Trader Joe's or Annie's Homegrown. Pillsbury is also very popular. Keep them refrigerated until you're ready to stuff and roll them.
- Melted butter: Helps create a nice golden brown and crunchy exterior. Also helps the pumpkin pie spice-sugar mixture stick.
- Salt: enhances the flavor in these Pumpkin Cream Cheese Crescent Rolls.
For The Cream Cheese Frosting
- Cream cheese: Gives the glaze a mild tanginess. Again, make sure it's at room temperature to ensure a silky smooth frosting.
- Powdered sugar: Sift the sugar to remove any hardened lumps.
- Milk: Allows for easy drizzling and thins out the glaze. Adjust it to your preferred level of thickness.
How To Make It
- Preheat the oven. Prepare the baking sheet by lining it with parchment paper, foil, or a silicone mat.
- Make the filling. Whip the softened cream cheese until it is light and fluffy. Then add the pumpkin puree, pumpkin pie spice, sugar, vanilla extract, and salt. Mix well.
- Assemble the rolls. Place a dollop of filling on the center of the triangular dough and spread. Try to keep a thin border around the widest portion of the roll. The more filling you add, the more prominent the orange swirl will be in the middle. Roll from the widest end first, trying your best to get the tapered end in the middle of the roll. It will be a little messy as filling will undoubtedly ooze out - but that's part of the fun! Option to fold in the ends for more of a crescent shape.
- Bake Place the rolls evenly spaced on the prepared baking sheet and brush them with melted butter. Lightly dust with pumpkin pie spice and coconut sugar. Bake until they are golden brown and puffy.
- Make the frosting. While waiting for the rolls to bake, whisk all the frosting ingredients until smooth and slightly thickened.
- Serve and enjoy! Once the rolls are done, let them cool down a bit. Then drizzle with frosting.
Top Tips
- Take the cream cheese out of the fridge and soften it at room temperature before using it. On the other hand, keep the crescent roll dough chilling in the refrigerator until you are ready to use them.
- Use just enough filling to cover the surface of the crescent dough sufficiently before rolling. Don't worry about the filling that spills out!
- Roll them tightly and make sure to tuck the pointed end under so they remain intact while baking.
- Baking time depends on the type of oven you are using. Check on the rolls regularly once they have been in the oven for 10-12 minutes. They should be good to go once they are puffy and the tops turn golden brown. You can break one in half to ensure the dough is cooked in the middle.
Substitutions & Variations
- If you don't have pumpkin pie spice, substitute with cinnamon or make your own blend with a 1:2:2:8 ratio of ground cloves, ginger, nutmeg, and cinnamon.
- You can use an equal amount of brown sugar or white granulated sugar as a substitute for coconut sugar.
- Instead of making a glaze, you can also simply sift powdered sugar on top before serving.
- You can also make a simple glaze without cream cheese. Mix together powdered sugar and milk only, just like what I used in my PSL Chocolate Chip bars.
- To make it gluten-free, use a gluten-free dough brand of crescent rolls like Mom's Place Gluten Free Mix. You'll have to mix and bake the crescent rolls beforehand.
- To make this vegan and/or dairy-free, use vegan cream cheese, vegan butter, and nut milk as substitutes. Most of the crescent rolls I've used are also vegan but double check the ingredients to be sure.
Storing & Freezing
Storing: Allow Pumpkin Cream Cheese Crescent Rolls to cool completely. Place into an air-tight container or zipper-top bag with as much air squeezed out as possible. I prefer to store the glaze in a separate container for easier storage. They'll keep in the fridge for 5-6 days.
Freezing: Place baked rolls in freezer-safe bags with as much air removed as possible. They can stay frozen for 3 months. Don't forget to label them!
I do not recommend freezing unbaked crescent rolls as the cream cheese will change in texture.
Reheating: Let thaw overnight in the fridge or lightly warm them in the microwave, oven, or air fryer for about a minute.
FAQ
Though they are prepared and shaped identically, they are different from each other. While crescent rolls are made of yeasted dough, croissants are made of several layers of dough and butter to make it flaky and buttery.
Once the can has been opened, it should be used within the next 2 hours.
Yes, you can. Make sure that you work faster because puff pastry sheets should always be cold so the butter layers won’t melt.
Looking For More?
Pumpkin marks the beginning of fall, when all things cozy and delicious are on the schedule full-time. If you're looking for more comfort classics, try these:
- One Pot Cheeseburger Pasta
- Fall Harvest Salad
- Costco Chicken Bake
- One-Pot Sausage and Couscous
- Rabokki (Tteokbokki + Ramen)
📋 Recipe
Pumpkin Cream Cheese Crescent Rolls
Ingredients
- 2 oz cream cheese room temperature
- ¼ cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice divided
- 2 tbsp + 1½ tsp coconut sugar divided
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 (8 oz) cans refrigerated crescent rolls
- 1 tablespoon butter melted
Cream Cheese Frosting
- 2 oz cream cheese room temperature
- ¼ cup powdered sugar sifted
- 1 tablespoon milk
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper, foil, or a silicone mat.
- Whip cream cheese until softened and smooth. Then add pumpkin purée, ½ teaspoon pumpkin pie spice, 2 tablespoon coconut sugar, vanilla extract, and salt. Stir until homogenous and smooth.
- Unroll and separate both cans of crescent rolls. Place about a ½ tablespoon dollop of pumpkin filling in the middle of the widest part of the roll. Schmear towards the tip, leaving a border around the edges. Tightly roll, starting at the widest end. Place each one onto the lined baking sheet, leaving a little space between each one.
- Brush melted butter onto crescent rolls. Combine remaining ½ teaspoon pumpkin pie spice and 1½ teaspoon coconut sugar. Sprinkle mixture on top of the crescent rolls.
- Bake for 12-15 minutes until golden brown. Let cool completely.
- Meanwhile, make the glaze. Whisk together cream cheese, powdered sugar, and milk until smooth. Once the crescent rolls are cooled, drizzle over the top.
Notes
- Storing: Allow the rolls to cool completely. Place into an air-tight container or zipper-top bag with as much air squeezed out as possible. I prefer to store the glaze in a separate container for easier storage. They'll keep in the fridge for 5-6 days.
- Freezing: Place baked rolls in freezer-safe bags with as much air removed as possible. Store in the freezer for 3-5 months. Don't forget to label them! I don't recommend freezing unbaked crescent rolls as the cream cheese will change in texture.
- Reheating: Let thaw overnight in the fridge or lightly warm them in the microwave, oven, or air fryer for about a minute.
- Substitutions/Variations:
- The crescent rolls are great on their own so the frosting is optional. But they taste absolutely amazing together!
- If you don't have pumpkin pie spice, substitute with cinnamon or make your own blend with a 1:2:2:8 ratio of ground cloves, ginger, nutmeg, and cinnamon.
- Substitute coconut sugar with an equal amount of white granulated or brown sugar.
- Instead of the cream cheese frosting, try powdered sugar or a simple powdered sugar and milk glaze instead.
- To make it gluten-free, use a gluten-free dough brand of crescent rolls like Mom's Place Gluten Free Mix. You'll have to mix and bake the crescent rolls beforehand.
- To make this vegan and/or dairy-free, use vegan cream cheese, vegan butter, and nut milk as substitutes. Most of the crescent rolls I've used are also vegan but double check the ingredients to be sure.
Nutrition
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