Pumpkin Cream Cheese Crescents

Pumpkin Cream Cheese Crescent Rolls with a sprinkle of cinnamon and sugar are perfect for breakfast, dessert or just a snack! This recipe has been updated since it first appeared on this site in 2013 with new photos and a new printable recipe card. 

Pumpkin Cream Cheese Crescents
Pumpkin Cream Cheese Crescents

You are going to love these Pumpkin Cream Cheese Crescents! They are the perfect treat with a cup of tea on a beautiful Fall day. 

You can even serve them for breakfast or brunch if you’re having overnight guests.

The other day I made my recipe for 2 Ingredient Pumpkin Bread that doesn’t use a full can of pumpkin puree. I put the extra pumpkin puree into a small container and placed it on a shelf in the back of the refrigerator.

A few days later I remembered that container and decided to try something new.  I combined the pumpkin puree with some cream cheese and sugar. Next, I rolled the mixture up in refrigerator crescent dough. 

If I was making these again, I would definitely double the recipe.  That’s right, get two cans of crescent rolls!  You’ll thank me that you doubled the recipe and your family will thank YOU for finding a new pumpkin recipe to add to the menu!

Ingredients for Pumpkin Cream Crescents

Make sure you print out the recipe below and save it for later!

Ingredients: 

  • Pumpkin Puree; not canned pumpkin pie filling.
  • Cream Cheese; softened
  • Sugar
  • Pumpkin Pie Spice – one of my favorite spices to use for Fall. 
  • Cinnamon Sugar mixture
  • 1 egg
  • Tube of refrigerated crescent rolls

How to Make Pumpkin Cream Cheese Crescents

  1. In a mixing bowl, combine the pumpkin puree with the softened cream cheese
  2. Add the sugar and pumpkin pie spice.
  3. On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
  4. Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on top of each crescent roll.
  5. Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
  6. Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
  7. Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown.
  8. Let cool slightly before enjoying.

Pumpkin Cream Cheese Crescents

How to Bake the Pumpkin Cream Cheese Crescents

Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown. Let them cool slightly before serving. 

Pumpkin Cream Cheese Crescents

Helpful Cooking Tips

  • Make sure the cream cheese is at room temperature before adding it to the mixing bowl.
  • You also need to make sure you tuck the ends of the crescent rolls under so the pumpkin cheesecake mixture doesn’t leak out while baking. 
  • Cinnamon sugar is available at any grocery store.
  • However, it’s very easy to make homemade by combining 1/2 cup sugar with 2 tablespoons cinnamon.

More Delicious Pumpkin Recipes: 

  • My new favorite EASY pumpkin recipe is 2 Ingredient Pumpkin Bread. And another new recipe favorite is Pumpkin Chocolate Chip Cookies. 
  • Have you ever tried to make pumpkin pancakes? This recipe for Pancake Mix Pumpkin Pancakes is a family favorite. 
  • Cheesecake Parfaits – another recipe made with pumpkin puree! 
  • You all know I love cake mix recipes and these Pumpkin Spice Cookie Cups are a delicious combination of pumpkin pie and pecan pie all in one little cookie cup. 
  • Mini Pumpkin Pie Treats
  • Pumpkin Bundt Cakes – video too! 

Pumpkin Cream Cheese Crescents

Pumpkin Cream Cheese Crescents

Prep Time:
15 minutes
Total Time:
15 minutes

Easy to make and oh so yummy! You’re going to love these Pumpkin Cream Cheese Crescent Rolls for breakfast, dessert or just a snack!

Print

Ingredients

  • 1/2 cup pumpkin puree
  • 1/3 cup cream cheese; softened
  • 2 tbsp sugar
  • 1/2 tsp pumpkin pie spice
  • Cinnamon/sugar mixture
  • 1 egg; beaten
  • 1 container refrigerator crescent rolls

Instructions

  1. In a mixing bowl, combine the pumpkin puree with the softened cream cheese
  2. Add the sugar and pumpkin pie spice.
  3. On a lightly floured surface, unroll the refrigerator crescent rolls and separate each one.
  4. Spread about 1 tbsp of the pumpkin puree/cream cheese mixture on each crescent roll.
  5. Beginning at the bigger end, roll up the crescent rolls and place on a baking tray that has been lined with parchment paper
  6. Brush each crescent roll with the beaten egg and sprinkle with the cinnamon/sugar mixture.
  7. Bake in 425 degree oven for 10 – 12 minutes or until the crescent rolls are golden brown.
  8. Let cool slightly before enjoying.

Notes

Make sure the cream cheese is at room temperature before adding it to the mixing bowl.

To make Homemade Cinnamon/Sugar Mixture, combine 1/2 cup sugar with 2 tablespoons cinnamon.

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  • Pumpkin Cream Cheese Crescents
    Baking Trays
  • Pumpkin Cream Cheese Crescents
     Parchment Paper Baking Sheets
Nutrition Information:

Yield: 8

Serving Size: 1

Amount Per Serving:

Calories: 73Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 54mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 2g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this>

Pumpkin Cream Cheese Crescents

Pumpkin Cream Cheese Crescents

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