You won’t believe how simple and completely delicious this 3 ingredient recipe is! Pumpkin cream cheese crescent rolls are perfect for breakfast, brunch, a potluck, or even holiday gatherings! Just mix it up, spread it on, and bake for an absolutely delicious treat ready in under 20 minutes! These are the perfect Fall snack, or a great Thanksgiving breakfast idea.
I have a little secret… I am not a huge fan of pumpkin. I have never had a pumpkin spice latte. I am not stocked up with cans of pumpkin as soon as the season hits. This might sound like modern American blasphemy, but I will admit, there are SOME things that are just made for pumpkin. And these crescent rolls are one of them.
I may not be the head of the pumpkin fan club but I seriously love Pillsbury Crescent Rolls. First of all, they are just plain delicious. They are great plain, but you can use them for so many other things too. You can dress them up to make a meal like chicken pot pie, or stuff them with buffalo chicken for an appetizer or even go sweet instead of savory. My friend Jen from Tatertots and Jello made them with butter, cinnamon and sugar and they were such a delicious sweet snack.
Then one day, it just hit me. I don’t know why, but I knew that pumpkin and cream cheese needed to be wrapped up in a flaky crescent roll and eaten as the perfect fall treat. I mean it could totally qualify as breakfast…. or a snack… or dessert! A little sweet. A little savory. All perfection wrapped up in there.
Pumpkin Cream Cheese Crescent Rolls Recipe
This recipe is simple. Insanely simple. But there are a few things that make putting these together much easier.
First let’s talk about the pumpkin. In this recipe I use Libby’s Pumpkin Pie filling. The reason I chose this is because it is already sweetened and seasoned which cuts out a few extra steps and makes this recipe so quick and easy. If you have a particular way you like your pumpkin sweetened or certain spices that you like, you could use regular pure pumpkin and then add sweetener and spices yourself. I am going to stick with super easy though!
Next, for the cream cheese, I just used regular old Philadelphia Cream Cheese. You can use regular cream cheese, or light cream cheese if you want to save a few calories. You however cannot use fat free cream cheese in this recipe. The cream cheese must be softened which makes it blend super well with pumpkin for the perfect creamy mixture to fill the crescents with. Fat free cream cheese just doesn’t melt the same way and really won’t work well, so be warned!
Last, you just need the crescent rolls. Again, I just use the classic Pillsbury Crescent Rolls. If you want a different variety, feel free to try it, but I just like to stick with the classic ones. I actually buy them in the 5 pack at Costco and use them all season long this time of year! You can never have too many crescents!
To make these, just soften the cream cheese, add the pumpkin, then use a whisk to combine them until nice and creamy. Trust me, grab a whisk, it makes this a breeze! Then just use a spoon to spread a generous dollop on the top each crescent triangle. Last roll ip up. Be gentle so you don’t squeeze out the filling! Preheat the oven per package directions and bake on the middle rack for 8-12 minutes or until the are golden brown on top. Take them out and serve them up warm for the best treat!
You can grab the printable recipe below. As always, if you try out the recipe, I would love to hear about it in the comments or tag me on Instagram @easyfamilyrecipes so I can see what you are enjoying!
- 4 oz cream cheese, softened
- ¼ cup pumpkin pie filling
- 1 package Pillsbury crescent rolls
- Preheat oven according to Crescent roll package.
- Mix softened cream cheese and pumpkin together with a whisk until smooth.
- Unroll and separate each crescent roll. Then spoon on a dollop of the cream cheese mixture and spread it evenly over each triangle.
- Gently roll up each triangle with the filling to the inside and place 1-2" apart on a baking sheet. Bake for 8-12 minutes or until the tops are golden brown.