Pumpkin Cheesecake Crescent Rolls

Pumpkin Cheesecake Crescent Rolls bring together all the creamy warmth of a spiced cheesecake and the flaky tenderness of store—bought crescent dough. They make a perfect quick treat for cozy autumn afternoons or festive gatherings, and are so easy to put together that you will turn to them again and again whenever pumpkin season calls.

I first tried these during a family movie night and everyone stopped talking when they took their first bite. They quickly became my must—have fall dessert for any occasion.

Ingredients

• Crescent dough: Choose refrigerated crescent roll dough that is slightly chilled for easy handling. Look for versions with real butter for a richer flavor
• Cream cheese: Use full—fat for the creamiest filling. Let it come to room temperature for easy mixing
• Granulated sugar: Sweetens the filling and gives the topping a touch of crunch. A finer sugar will blend more smoothly
• Pumpkin puree: Use pure pumpkin for best flavor not pumpkin pie mix. Check the can for a deep orange color
• Vanilla extract: Deepens the flavor of both dough and filling. Pure vanilla will shine but imitation works in a pinch
• Ground cinnamon and ground nutmeg: These key spices highlight the pumpkin. Freshly ground is best if you have it
• Pinch of salt: Balances the sweetness and enhances all the flavors
• Pro tip: Combine for topping extra cinnamon with sugar for a crunchy fragrant finish that crisps up in the oven

Instructions

Preheat and Prep:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a sturdy baking sheet with parchment paper for easy cleanup and to prevent sticking

Mix the Cheesecake Filling:

In a medium mixing bowl combine softened cream cheese with sugar pumpkin puree vanilla cinnamon nutmeg and a pinch of salt. Use a hand mixer or sturdy whisk to beat until the mixture is completely smooth and creamy with no lumps remaining

Shape the Dough:

Unroll your crescent dough and separate along perforations into eight triangles. Arrange them on your parchment lined baking sheet

Fill and Roll:

Spoon about one full tablespoon of your pumpkin cheesecake filling onto the wide end of each dough triangle. Roll gently but snugly from the wide end toward the point forming a fat crescent shape. Place seam side down to prevent leaking

Add the Topping:

Mix more sugar with cinnamon in a small bowl. Sprinkle this mixture generously over the tops of your unbaked crescents to create a sparkling crust

Bake to Perfection:

Slide the tray onto the center rack. Bake for 13 to 15 minutes until your rolls are golden and puffed with lightly crisp edges

Cool and Serve:

Let the rolls cool for a few minutes on the tray so the filling sets slightly then enjoy warm for the best texture

Pumpkin puree is my favorite part of this recipe because it creates a silky lush filling without any heaviness. My youngest always asks if she can help sprinkle on the cinnamon sugar and the smell alone lures everyone to the kitchen before they even hit the table.

Storage Tips

Keep leftover crescent rolls in an airtight container in the refrigerator for up to three days. Reheat briefly in a warm oven to restore flakiness. You can also enjoy them chilled for a denser cheesecake texture that works well in lunchboxes.

Ingredient Substitutions

If you do not have nutmeg or cinnamon try using pumpkin pie spice for a shortcut that still gives that classic fall flavor. Reduced fat cream cheese can work but the filling will be a little less rich.

Serving Suggestions

Pile them on a pretty platter dust with extra cinnamon sugar or drizzle a quick glaze made from powdered sugar and milk if you want extra sweetness. Sometimes I serve them with a scoop of vanilla ice cream for a dinner party dessert that always disappears fast.

Cultural and Seasonal Notes

Pumpkin desserts like this are a classic American tradition for autumn often showing up around Thanksgiving and harvest festivals. Any cool day in September or October is the perfect excuse to bake these even if you are just craving that blend of comforting spices and buttery pastry.

Seasonal Adaptations

Try swapping pumpkin for sweet potato puree in late fall

Add a handful of mini chocolate chips for a fun twist

Swap in apple butter for a spiced apple cheesecake flavor

Success Stories

Multiple friends have made these for Thanksgiving brunches and each time the plate has come back empty. Both kids and adults find them totally irresistible. Once someone commented that it was the first pumpkin treat their picky eater actually loved.

Freezer Meal Conversion

Prepare as you normally would but freeze the unbaked filled rolls on a tray. Once solid transfer to a freezer bag and keep for up to two months. Bake straight from frozen adding a few extra minutes for a fresh baked treat anytime.

Give these a try next time you want something quick and cozy that brings the taste of autumn right to your table. One bite and you might just make them a new family tradition.

Common Recipe Questions

→ Can I use homemade crescent dough?

Absolutely! Homemade crescent dough can replace the refrigerated version for a more personal touch and fresh flavor.

→ What can I serve with these rolls?

Pair with a dusting of powdered sugar, a drizzle of glaze, or a dollop of whipped cream for added sweetness.

→ How can I store leftovers?

Store cooled rolls in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Is it possible to make the filling ahead?

Yes, prepare the pumpkin cheesecake filling in advance and refrigerate until ready to use for easy assembly.

→ Can I substitute any of the spices?

Yes, pumpkin pie spice can replace cinnamon and nutmeg, or use your preferred blend of warm spices.