These pumpkin cream cheese crescent rolls are the ultimate Fall treat! Flaky crescent roll crusts hold a creamy pumpkin and cream cheese filling, all topped with a sweet glaze. It's the perfect balance of spiced pumpkin and creamy goodness in every bite. Whether you enjoy it with coffee or as a midday snack, this pumpkin-filled delight is guaranteed to bring a cozy, autumnal vibe to your day.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Why You'll Love These Pumpkin Cream Cheese Crescent Rolls
You’ll love making these pumpkin cheesecake crescent rolls bake because it combines all the cozy flavors of Fall in one easy-to-make treat!
The flaky crescent rolls are stuffed with a creamy pumpkin and cheesecake filling, making every bite a perfect mix of sweet, creamy, and spiced. Topped with a drizzle of sweet glaze, this is the ultimate breakfast or snack to enjoy on a crisp morning. It’s quick to whip up and sure to be a crowd-pleaser!
Pumpkin Crescent Rolls Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- Refrigerated Crescent Rolls: You will need two packages of flaky crescent rolls dough for this breakfast dish. You can use standard dough, or purchase crescent dough sheets if available. If using original crescent rolls dough, you'll need to pinch the seams together before baking.
- Cream Cheese: You can use full fat cream cheese or light cream cheese. Make sure that the cream cheese is softened to room temperature for the best results when mixing with the sugar and pumpkin.
- Sugar: White granulated sugar will be used to sweeten the pumpkin filling.
- Eggs: Three eggs will be used in this recipe, two for the filling and one for an egg wash to brush on top of the crescent rolls.
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The two are different and can greatly affect the taste and texture of your dish.
- Pumpkin Pie Spice: This blend of spices typically includes cinnamon, nutmeg, ginger, and cloves. You can make your own using this recipe or purchase a pre-made blend.
- Egg White & Water: The egg white mixed with a little bit of water will be used for the pumpkin roll's glaze to give it a shiny finish.
- Powdered Sugar: Powdered sugar is used to make the glaze, giving it a sweet and creamy finish.
- Milk: You can use any type of milk for the glaze, such as whole, almond, or coconut milk.
- Vanilla Extract: To add a hint of vanilla flavor to the glaze.
How to This Make Pumpkin Pie Crescent Rolls Bake
[Step 1] Pumpkin Cream Cheese Filling: Start by placing softened cream cheese in a bowl and beat with a mixer until it is smooth. Beat in the sugar and two eggs. When that is smooth, you will add the pumpkin puree and the pumpkin spice. Beat the mixture until it is smooth.
[Step 2] Spray the bottom of a 9×13 pan and lay down one tube of crescent roll dough and pinch the openings together. Pour the pumpkin cheesecake filling over the dough and spread it around with a spatula until smooth. Lay the other pack of crescent roll dough over the cheesecake filling and carefully pinch the openings together.
[Step 3] Make an egg wash by mixing one egg white with 1 tablespoon of water. Brush the top of the danish with the egg wash. Bake in a preheated oven at 350 degrees for 40-45 minutes until the pumpkin layer is done and the crust is golden brown. I checked mine at 40 minutes, by sticking a toothpick in the center, and it wasn’t the cheesecake layer was not quite done. The crust was browning quickly so I covered it with foil and put it back in for five more minutes.
[Step 4] While the crescent roll bake is in the oven, you can prepare the glaze. Place the powdered sugar in a small bowl and whisk it with the milk and vanilla. Allow the Pumpkin Cheesecake bake to cool for about 20 minutes before drizzling the glaze over the top. It can be served warm or cold, but I prefer cold.
Helpful Kitchen Tools
How to Store Leftovers
If you somehow end up with any leftovers (unlikely!), they can be stored in an airtight container in the refrigerator for up to 3 days. It is best served cold, and often tastes better the next day, making this recipe a great make ahead breakfast for weekends and holidays.
Baking Tips & Tricks
- Make sure the cream cheese is softened to room temperature for easy mixing with the other ingredients.
- If using regular crescent dough, make sure to pinch the seams together before baking to prevent any filling from leaking out.
- For a more decadent treat, top your pumpkin cream cheese crescent rolls with chopped pecans or walnuts before baking.
- To give your crescent rolls a shiny finish, be sure to brush them with an egg wash mixture before baking.
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes, you can prepare the crescent rolls bake ahead of time and store it in the refrigerator until ready to bake. This is a great option for busy mornings or holiday brunches.
- Can I use pumpkin pie filling instead of puree? No, using pumpkin pie filling will greatly affect the taste and texture of the dish. It is important to use pure pumpkin puree for best results.
- Can I freeze this recipe? While it can be frozen, the texture may change once thawed and reheated, so it is not recommended. It is best enjoyed fresh from the oven or within 3 days if stored in the refrigerator.
Final Thoughts
This pumpkin cream cheese crescent rolls bake is a delicious and easy breakfast option that the whole family will enjoy. With its creamy pumpkin filling and flaky crescent roll crust, it's sure to become a new favorite. So go ahead and give this recipe a try, you won't be disappointed! Enjoy with a hot cup of coffee or tea for the perfect morning pick me up!
More Delicious Pumpkin Recipes
Pumpkin Cream Cheese Crescent Rolls Bake
Ingredients
- 2 Cans Refrigerated Crescent Rolls
- 2 8 Ounce Packages Cream Cheese softened
- 1 Cup Sugar
- 2 Eggs
- 1 Cup Pumpkin Puree not pumpkin pie filling
- 2 Teaspoons Pumpkin Pie Spice
- 1 Egg White
- 1 Tablespoon Water
- Glaze
- ¾ Cup Powdered Sugar
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- Beat the softened cream cheese until smooth. Add the sugar and egg and beat until smooth. Beat in the pumpkin and pumpkin spice.
- Lay one package of crescent roll dough and pinch openings together. Pour the cheesecake over the dough and spread smooth with a spatula.
- Carefully place the second package of dough over the pumpkin cheesecake layer. Pinch the openings together.
- Beat the egg white and water together in a bowl. Using a pastry brush, spread the mixture over the top of the crust. Bake for 40-45 minutes until a toothpick poked into the center, comes out clean.
- For the glaze: Whisk together the powdered sugar, milk and vanilla until smooth. Let the danish cool for 20 minutes then drizzle with the glaze.
- Serve warm or cold.
