Name: Pumpkin Cheesecake Crescent Rolls
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8
Cuisine: American
Ingredients: 1 package refrigerated crescent rolls (8 count); 4 ounces cream cheese, softened; 1/4 cup powdered sugar; 2 Tablespoons pumpkin puree; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon vanilla extract; 1/2 cup powdered sugar; 1 Tablespoon milk

Deliciously creamy pumpkin cheesecake filling, rolled up and baked inside flaky crescent rolls and topped with vanilla glaze. It’s pumpkin cheesecake you can eat for breakfast…..need I say more??

There’s something about a delicious breakfast pastry that always feels like such a treat. Probably because my go-to breakfast is always some version of eggs… so a sweet breakfast really is a special occasion.

But here’s the thing about me. As rare as it is that I enjoy a sweet breakfast, it’s even more rare that I’m willing to spend hours making it. Which is why I LOVE using crescent rolls. They’re quick, easy, and always delicious. And the filling options are endless!

These Pumpkin Cheesecake Crescent Rolls are as simple as they are delicious, made with just a handful of ingredients and ready in under 20 minutes. They’re the perfect way to treat yourself on a brisk fall morning… or anytime you’re craving a little something sweet!

Pumpkin Cheesecake Crescent Rolls with Pumpkin Spice Glaze

what you’ll need for this recipe

Refrigerated crescent rolls – This recipe starts with one roll (8 count) refrigerated crescent rolls. I used Pillsbury brand, which can be found in the refrigerated area near pie crusts. You can feel free to substitute any brand you like.

Cream cheese – 4 ounces of cream cheese forms the base of the filling. I used a half brick of plain Philadelphia cream cheese.

Pumpkin – 2 Tablespoons of pumpkin puree, combined with the cream cheese, gives these crescent rolls just the right touch of pumpkin flavor. (The rest comes from the pumpkin pie spice!)

Powdered sugar – I used 1/4 cup of powdered sugar to sweeten the cream cheese filling. I would recommend powdered sugar instead of granulated for ideal texture and creaminess.

Pumpkin pie spice – 1/2 teaspoon of pumpkin pie spice brings out all the delicious flavor in the pumpkin puree. Feel free to add more or less according to your tastes.

Vanilla extract – Finally, 1/4 teaspoon of vanilla extract adds a delicious warmth to the filling and balances out the pumpkin spice flavor.

how to make pumpkin cheesecake crescent rolls

Make the filling. In a large mixing bowl, combine the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat on medium speed until smooth and creamy.

Assemble the crescent rolls. Unroll crescent dough and place each triangle on a baking sheet lined with parchment paper. Divide cheesecake mixture by the spoonful evenly among crescent roll dough. Roll each one gently into a crescent shape.

Bake. Bake in a preheated 375° oven for 12-14 minutes, until golden brown. Remove from oven and set aside to cool.

Make the glaze. In a small bowl, combine powdered sugar and milk. Drizzle over crescent rolls and sprinkle with cinnamon or pumpkin pie spice as desired.

Recipe Variations

Use homemade crescent roll dough in place of store bought
Add additional spices, such as ginger, to the filling
Spice up the vanilla glaze with cinnamon or pumpkin pie spice
Add thinly sliced apples to the crescent rolls before rolling and baking
Double the glaze for extra sweetness

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