Pumpkin Cheesecake Crescent Rolls

By Lily | Last modified on Dec 1, 2025

Featured in: Breakfast

Experience the cozy flavors of autumn wrapped in a flaky, golden pastry with these Pumpkin Cheesecake Crescent Rolls. The creamy pumpkin cheesecake filling, delicate spices, and buttery crescent dough combine to create a delightful treat perfect for breakfast or a sweet snack on a crisp fall day.

Simple to prepare and quick to bake, these crescent rolls capture the essence of the season in every bite, making them an irresistible addition to your twilight suppers or holiday brunches.

Why You’ll Love This Recipe

Combines creamy pumpkin cheesecake with flaky, buttery crescent rolls for a perfect textural contrast.
Quick and easy, ready in just 30 minutes – ideal for busy mornings or quick desserts.
Delicately spiced with cinnamon and nutmeg, evoking the warm flavors of autumn.

Ingredients

Crescent Dough: One 8-ounce can of refrigerated crescent roll dough, separated into 8 triangles for easy filling and rolling.
Cream Cheese: 4 ounces of softened cream cheese, providing a smooth, rich base for the cheesecake filling.
Granulated Sugar: 1/4 cup used in the filling to sweeten and balance pumpkin earthiness.
Canned Pumpkin Puree: 1/3 cup adds natural pumpkin flavor and moist texture to the cheesecake filling.
Vanilla Extract: 1/2 teaspoon enhances the depth and sweetness of the filling.
Ground Cinnamon: 1/2 teaspoon in the filling plus 1/2 teaspoon for topping, adding warm, aromatic spice.
Ground Nutmeg: 1/4 teaspoon for subtle spicy complexity complementing the pumpkin.
Pinch of Salt: Balances sweetness and enhances all the flavors in the filling.
Sugar for Topping: 1 tablespoon of granulated sugar combined with cinnamon to create a sweet, crunchy finish.

Instructions

Preheat and Prepare Baking Sheet: Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This ensures an even bake and easy cleanup, preventing sticking or burning.
Prepare Cheesecake Filling: In a medium mixing bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, canned pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until smooth and creamy. Achieving a uniform filling will provide consistent flavor and texture in every bite.
Shape Crescent Dough: Unroll the crescent dough and carefully separate it into 8 individual triangles. This forms the base for your filled rolls, making sure each has ample dough to encase the filling securely.
Fill Crescent Triangles: Place about 1 tablespoon of the pumpkin cheesecake filling near the wide end of each crescent triangle. Positioning the filling here ensures the roll encases the filling while keeping it intact during baking.
Roll and Arrange: Gently roll each triangle starting from the filled wide end toward the pointed tip, then place them on the prepared baking sheet with the point tucked underneath. This technique prevents unrolling in the oven and promotes even browning.
Mix and Sprinkle Topping: Combine 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon in a small bowl. Evenly sprinkle this mixture over the tops of the crescent rolls to add a sweet, spiced finishing touch and a delicate crunch.
Bake: Bake in the preheated oven for 13 to 15 minutes, or until the rolls turn a beautiful golden brown and the filling is set. Baking time ensures a perfect flaky crust with a creamy interior.
Cool and Serve: Allow the crescent rolls to cool slightly on the baking sheet before serving, which helps the filling set further and makes handling easier. These are delightful served warm to enjoy the full creaminess and spice.

You Must Know

Use room temperature cream cheese for a smooth filling without lumps.
Don’t overfill the crescent triangles to avoid spills during baking.
Freshly canned pumpkin puree works best; avoid pumpkin pie filling which has added spices.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days to keep the pastry flaky. For longer storage, refrigerate for up to 5 days and warm before serving to restore softness.

Serving Suggestions

Serve these crescent rolls warm alongside a cup of hot coffee, chai tea, or warm apple cider for a cozy autumn treat. They also make a charming addition to holiday brunch spreads.

Professional Tips

Lightly brush the crescent rolls with melted butter before baking for an even richer golden crust.
For extra flair, drizzle with a simple powdered sugar glaze once cooled.
Experiment with adding chopped nuts or mini chocolate chips to the filling for texture variation.

FAQs

Can I use homemade crescent dough for this recipe?: Yes, homemade crescent dough can be used and may enhance freshness, though the texture might differ slightly from store-bought dough.
Is it possible to substitute the cream cheese with a non-dairy alternative?: Absolutely, use a plant-based cream cheese that softens well for similar creamy texture and flavor, making this recipe vegan-friendly.
How can I prevent the filling from leaking out during baking?: Be sure not to overfill the crescents and seal the edges firmly by pinching the dough tightly before baking.
Can these rolls be frozen for later?: Yes, freeze unbaked rolls on a baking sheet, then transfer to a freezer bag; bake directly from frozen, adding a few extra minutes to cooking time.
What is the best way to reheat leftover rolls?: Reheat in a 350°F oven for about 5-7 minutes until warm and slightly crisp again, or microwave briefly for softer texture.