Pumpkin Cream Cheese Crescent Rolls

5 from 6 votes

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!

Prep Time 25

Cook Time 20

Total Time 45

Servings rolls

Calories 123

Author Jessica Kwon

Ingredients

2 oz full-fat cream cheese room temperature
2 tbsp + ¾ tsp white granulated sugar divided
¼ cup canned pumpkin purée
¾ teaspoon pumpkin pie spice divided
½ teaspoon vanilla extract
¼ teaspoon salt
2 (8 oz) cans refrigerated crescent rolls
1 tablespoon unsalted butter melted

Cream Cheese Frosting

2 oz full-fat cream cheese room temperature
¼ cup powdered sugar sifted
½ tablespoon milk

US Customary - Metric

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper, foil, or a silicone mat.
Whip cream cheese and 2 tablespoon sugar until softened and smooth. Then add pumpkin purée, ½ teaspoon pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and evenly combined.
Open, unroll, and separate dough from both cans of crescent rolls. Place about 2 teaspoon of pumpkin filling onto the middle of the widest part of the dough. Use a spoon or spatula to schmear it towards the tip, leaving a border around the edges.
Starting at the widest end, tightly roll each one at an angle so the tip ends up in the center. Place each roll onto the lined baking sheet, leaving a little space between each one, and fold ends in to form a crescent moon shape.
Brush each crescent roll with melted butter. Then in a small bowl, mix together ¼ teaspoon pumpkin pie spice and ¾ teaspoon sugar. Sprinkle mixture on top of the crescent rolls.
Bake for 15-20 minutes until puffy and golden brown. Let cool completely.
Meanwhile, make the glaze. Whisk together cream cheese, powdered sugar, and milk until smooth. Add more milk until the frosting is drizzable. Once the crescent rolls are cooled, drizzle frosting over the top or serve on the side.

Notes

To prevent lumps, take the cream cheese out of the fridge about 1-2 hours before you start.
Make an assembly line to make it easier. First, dollop some filling onto each piece of dough. Then schmear each one, followed by rolling and brushing with butter. Dividing the steps rather than doing each crescent roll one-by-one will save you time.
If you plan to frost all the croissants, double the cream cheese frosting recipe. You can also serve it on the size so guests can customize the amount of glaze they want.
Substitutions:
- Substitute white sugar with an equal amount of coconut, brown, or palm sugar.
- Skip the frosting and simply dust powdered sugar over the top. Or make a simple glaze with just powdered sugar and milk.
- To make this gluten-free, you can use Mom's Place Gluten Free Crescent Roll Mix to make your own.
- 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