Pumpkin Cheesecake Crescent Rolls


Rating: 5

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 16 servings


For the crescents:
For the glaze:
    • 2 Tbsp cream cheese, softened
    • 1 cup powdered sugar
    • 1 Tbsp milk
  • 1 Tbsp butter, melted
  • 1/4 cup cinnamon/sugar mixture

See Fun Halloween Dessert Recipes


  1. To make the filling, beat cream cheese, powdered sugar, pumpkin, cinnamon and allspice with an electric mixer for 3-5 minutes, until fully combined.
  2. To assemble, decide if you will be making crescent rolls or crescent cups.
  3. For the cups, unroll crescent rolls and separate triangles (for a total of 16 triangles). Roll each triangle into a ball then press into individual muffin tin cups, until dough is covering bottom and sides of muffin cup. Scoop a large spoonful of filling into each muffin cup. Bake in a 375 degree oven for 13-15 minutes.
  4. For the crescent rolls, unroll the crescents into 16 separate triangles. Prepare a baking sheet with parchment paper. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, like normal, and place on parchment paper lined baking sheet. Bake in a 375 degree oven for 11-13 minutes.
  5. If desired, brush crescents with melted butter and sprinkle immediately with cinnamon/sugar mixture.
  6. Cool crescents. To make glaze, whisk together the cream cheese, powdered sugar and milk until desired consistency. Add more milk if needed. Drizzle over cooled crescents and enjoy!
  7. Best if eaten same day!


I came across this recipe on Facebook when Pillsbury posted it.  The website the got it from is http://www.shugarysweets.com/.  It was posted by Aimee on Sept. 20, 2013.  This truly looks delish and I can’t wait to try it out.


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