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.

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Course: Breakfast

Keyword: cream cheese filling, crescent dough sheets, crescent roll dough, crescent roll recipes, easy fall dessert, flaky crescent rolls, leftover pumpkin, perfect fall dessert, perfect fall treat, perfect thanksgiving dessert, pillsbury crescent rolls, pillsbury crescents, pumpkin, pumpkin cheesecake, pumpkin cheesecake bars, pumpkin cheesecake crescent rolls, pumpkin cheesecake filling, pumpkin cream cheese crescent rolls, pumpkin crescent rolls, pumpkin filling, pumpkin pie crescent rolls, pumpkin pie filling, pumpkin pie spice, pumpkin recipes, pumpkin season, pumpkin spice, tube of crescent roll dough

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 414kcal

Author: Mindy

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.

Nutrition