Description
These Cream Cheese Pumpkin Pie Crescent Rolls are a quick, easy, and delicious fall treat. Refrigerated crescent roll dough is filled with a creamy, spiced pumpkin and cream cheese mixture, then baked until golden brown and drizzled with orange royal icing.
Ingredients
Scale
- 3 (8-ounce) tubes refrigerated crescent roll dough
- 2 ounces cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon sugar (see notes)
- 1/4 cup granulated sugar
- 1 large egg
- Orange royal icing (store-bought or homemade, see notes)
- Fall-themed sprinkles (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Filling: In a medium bowl, using an electric mixer (hand mixer or stand mixer), combine the softened cream cheese and pumpkin puree. Beat until smooth and well combined.
- Add Spices and Sugar: Add the pumpkin pie spice, cinnamon sugar, and granulated sugar to the cream cheese mixture. Beat until combined.
- Add Egg: Add the egg to the mixture and beat until well incorporated.
- Prepare Crescent Rolls: Open the crescent roll dough tubes. Carefully unroll the dough and separate it into individual triangles.
- Fill Crescents: Starting at the wide end of each triangle, place about 1 teaspoon of the pumpkin-cream cheese filling in the center of the dough.
- Roll Up: Roll up each crescent roll, starting from the wide end and rolling towards the pointed tip. As you roll, gently pinch the sides of the dough around the filling to help seal it in.
- Arrange on Baking Sheet: Place the rolled crescent rolls on an ungreased stoneware baking sheet or a metal baking sheet lined with parchment paper. Leave a little space between each roll.
- Bake: Bake for 12 minutes, or until the crescent rolls are golden brown and cooked through.
- Cool: Remove the baking sheet from the oven and let the crescent rolls cool completely on the baking sheet.
- Decorate: Once the crescent rolls are cool, drizzle them with orange royal icing and sprinkle with fall-themed sprinkles, if desired.
- Serve
Notes
- Crescent Roll Dough: You can use regular or reduced-fat crescent roll dough.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling.
- Cinnamon Sugar: You can make your own cinnamon sugar by combining granulated sugar and ground cinnamon (typically a ratio of 1/4 cup sugar to 1 teaspoon cinnamon).
- Orange Royal Icing: You can use store-bought or homemade orange royal icing. To make a simple orange icing, whisk together powdered sugar, a little orange juice or orange extract, and a drop or two of orange food coloring until you reach a drizzling consistency.
- Serving suggestion Serve!
- Storage: Store leftover for 2-3 days