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Pumpkin Cream Cheese Crescents

Easy, flaky crescent rolls filled with a pumpkin-spice layer and a sweet, tangy cream cheese center. The perfect semi-homemade fall treat.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 8 crescents
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 1 can (8 oz) refrigerated crescent roll dough
Pumpkin Layer
  • 0.25 cup pumpkin puree not pie filling
  • 1 tbsp brown sugar packed
  • 0.5 tsp pumpkin pie spice
Cream Cheese Filling
  • 4 oz cream cheese softened
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
Topping
  • 1 egg beaten, for egg wash
  • 2 tbsp sparkling sugar or turbinado sugar

Equipment

  • Baking sheet
  • Parchment paper
  • 2 Small mixing bowls
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix softened cream cheese, granulated sugar, and vanilla until smooth.
  3. In a separate bowl, stir together pumpkin puree, brown sugar, and pumpkin pie spice.
  4. Unroll crescent dough and separate into 8 triangles.
  5. Spread a thin layer of the pumpkin mixture on each triangle.
  6. Place a small dollop (about 1 tsp) of the cream cheese filling on the wide end of each triangle. Do not overfill.
  7. Roll up each crescent from the wide end to the point. Place on the prepared baking sheet.
  8. Brush the tops with the beaten egg wash and sprinkle generously with sparkling sugar.
  9. Bake for 10-13 minutes, or until deep golden brown.
  10. Let cool on the baking sheet for 5-10 minutes before serving. The filling will be very hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer to restore crispness.