A delicious combination of perfectly spiced pumpkin and creamy cream cheese, nestled between two layers of irresistibly flaky crescent roll crusts. As if that weren’t enough, this delectable creation is then crowned with a luscious sweet glaze. This mouthwatering pumpkin cream cheese crescent rolls bake is the epitome of Fall flavors and is guaranteed to awaken your taste buds. Whether you savor it alongside a steaming cup of coffee or indulge in it as a midday snack, this pumpkin and cream cheese stuffed delight will transport you to a world of autumnal bliss. Don’t miss out on this perfect breakfast for Fall!
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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
- This recipe is quick and easy to make
- It is perfect for breakfast, as a snack, or dessert
- This crescent rolls bake is bursting with Fall flavors
- This dish can be prepped ahead of time for busy mornings
- A great way to use up leftover pumpkin puree
The Best Fall Breakfast Bake
This pumpkin cream cheese crescent rolls bake is the ultimate Fall breakfast! With a flaky crust, creamy filling, and sweet glaze, it’s the perfect way to start your day.
The flavors of pumpkin pie spice and pumpkin puree combine with the tanginess of cream cheese to create a mouthwatering sensation that will leave you wanting more. Plus, the recipe is quick and easy to make, making it a great choice for busy mornings or lazy weekend brunches. You can even prep it ahead of time and simply pop it in the oven when you’re ready to enjoy.
This simple recipe also makes the perfect Fall dessert and the perfect Thanksgiving dessert! The tasty filling is full of pumpkin flavor and it can be made ahead of time with just a handful of ingredients.
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
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.
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.
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
A delicious combination of perfectly spiced pumpkin and creamy cream cheese, nestled between two layers of irresistibly flaky crescent roll crusts. As if that weren't enough, this delectable creation is then crowned with a luscious sweet glaze. This mouthwatering treat is the epitome of Fall flavors and is guaranteed to awaken your taste buds.
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
- 3/4 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.
Nutrition Information:
Yield: 12 Serving Size: 1 SliceAmount Per Serving: Calories: 414Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 339mgCarbohydrates: 51gFiber: 3gSugar: 32gProtein: 7g
