Description
Creamy cream cheese pumpkin pie crescent rolls bring autumn’s warmth to your table with delightful ease. Comfort meets elegance in this simple yet irresistible pastry that will charm friends and family at first bite.
Ingredients
Scale
Filling Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- ½ cup (120 grams) canned pumpkin puree
- ¼ cup (30 grams) powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Base Ingredients:
- 1 can (8 ounces / 226 grams) refrigerated crescent roll dough
Topping and Glaze Ingredients:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for topping, optional)
Drizzle Ingredients (Optional):
- ½ cup (60 grams) powdered sugar
- ½ teaspoon vanilla extract
- ½ cup (120 milliliters) milk
Instructions
- Prep the workspace by heating the oven to 375F (190C) and lining a baking sheet with parchment paper to prevent sticking.
- Create a luscious filling by whisking together pumpkin puree, cream cheese, granulated sugar, pumpkin pie spice, and vanilla extract until the mixture transforms into a silky, uniform consistency.
- Carefully unroll the crescent roll dough, separating each triangle along the perforated lines and arranging them flat on the prepared baking sheet.
- Dollop a generous spoonful of the pumpkin cream cheese mixture onto the wider section of each triangular dough piece.
- Carefully roll each triangle from the wide base toward the pointed tip, encasing the filling within the soft dough and ensuring a secure seal.
- Position the rolled crescents with their pointed tip facing downward on the baking sheet to prevent unraveling during baking.
- Enhance the pastries by delicately brushing melted butter across the surface and sprinkling a light dusting of cinnamon sugar for an aromatic, caramelized finish.
- Slide the baking sheet into the preheated oven and bake until the crescents achieve a golden, flaky exterior, approximately 10-12 minutes.
- After removing from the oven, allow the pastries to rest briefly, letting the filling settle and the exterior cool slightly before serving.
Notes
- Swap pumpkin puree with sweet potato or butternut squash for a unique twist on the classic filling.
- Use low-fat cream cheese and sugar substitute to create a lighter, diet-friendly version of these crescent rolls.
- Prevent soggy bottoms by patting pumpkin puree dry with paper towels before mixing to remove excess moisture.
- Freeze unbaked rolls for a quick make-ahead breakfast or snack option that can be baked straight from frozen state.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182
- Sugar: 10 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg