I’ll never forget the first time I tried my Aunt Maggie’s famous Pumpkin Pie Crescent Rolls with Cream Cheese Filling. It was a chilly October afternoon, and the aroma of freshly baked pastries filled the air as I walked into her kitchen. Aunt Maggie greeted me with a warm hug and a tray of these irresistible treats, still glistening with a light glaze. I couldn’t wait to sink my teeth into the flaky, buttery crescent roll, with the rich pumpkin pie filling and creamy cream cheese swirled inside. One bite and I was transported to a cozy, autumn wonderland – the perfect balance of spices, the comforting pumpkin flavor, and the indulgent cream cheese. From that day on, Pumpkin Pie Crescent Rolls with Cream Cheese Filling became a must-have in my household every fall.
Table of Contents
Why This Pumpkin Pie Crescent Rolls with Cream Cheese Filling Recipe Will Become Your Go-To
The Secret Behind Perfect Pumpkin Pie Crescent Rolls with Cream Cheese Filling
What makes this Pumpkin Pie Crescent Rolls with Cream Cheese Filling recipe so special is the perfect harmony of flavors and textures. The buttery, flaky crescent roll dough provides the perfect canvas for the rich pumpkin pie filling and the silky cream cheese swirl. The key is using high-quality ingredients and following a few simple techniques to ensure the rolls bake up beautifully every time. Trust me, once you try this recipe, it’ll become your go-to autumn treat.
Essential Ingredients You’ll Need
- Refrigerated crescent roll dough – the foundation for the perfect, flaky texture
- Pumpkin puree – the star of the show, providing that classic pumpkin pie flavor
- Cream cheese – for a luscious, creamy filling
- Brown sugar – to enhance the pumpkin’s natural sweetness
- Pumpkin pie spice – a blend of warm spices that instantly captures the essence of fall
- Vanilla extract – for an aromatic, comforting finish
Step-by-Step Pumpkin Pie Crescent Rolls with Cream Cheese Filling Instructions
Preparing Your Pumpkin Pie Crescent Rolls with Cream Cheese Filling
This Pumpkin Pie Crescent Rolls with Cream Cheese Filling recipe is surprisingly easy to make, with just a few simple steps. You’ll need about 45 minutes from start to finish, and the only equipment you’ll require is a baking sheet and a mixing bowl. Let’s get started!
1- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2- In a medium bowl, combine the pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well blended and creamy.
3- Unroll the crescent roll dough and separate the triangles. Place a heaping tablespoon of the pumpkin cream cheese filling onto the wide end of each triangle.
4- Tightly roll up each triangle, starting from the wide end and finishing at the narrow tip. Arrange the filled crescent rolls on the prepared baking sheet, making sure they’re not touching.
5- Bake the Pumpkin Pie Crescent Rolls with Cream Cheese Filling for 12-15 minutes, or until the dough is golden brown and the filling is heated through.
6- Remove the rolls from the oven and let them cool for a few minutes before serving. Enjoy these warm, autumnal treats!
Pro Tips for Success
To ensure your Pumpkin Pie Crescent Rolls with Cream Cheese Filling turn out perfectly, here are a few pro tips:
- Make sure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Don’t overfill the crescent roll dough – a heaping tablespoon is just enough to avoid spilling.
- Keep an eye on the rolls in the oven, as baking times may vary depending on your oven. Watch for that beautiful golden-brown color.
- Let the rolls cool for a bit before serving, as the filling will be very hot straight out of the oven.
Serving and Storing Your Pumpkin Pie Crescent Rolls with Cream Cheese Filling
Perfect Pairings for Pumpkin Pie Crescent Rolls with Cream Cheese Filling
These Pumpkin Pie Crescent Rolls with Cream Cheese Filling are the perfect autumn treat, whether you’re serving them for a cozy family gathering, a holiday brunch, or a special dessert. They pair beautifully with a hot cup of coffee or tea, or a glass of cold milk. For a more indulgent pairing, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage and Make-Ahead Tips
Leftover Pumpkin Pie Crescent Rolls with Cream Cheese Filling can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
For make-ahead convenience, you can assemble the rolls ahead of time and store them in the refrigerator for up to 2 days before baking. Just be sure to let them come to room temperature before baking. You can also freeze the unbaked rolls for up to 2 months. When ready to bake, simply transfer them to the baking sheet and bake as directed, adding a few extra minutes to the cooking time.
Variations and Dietary Adaptations for Pumpkin Pie Crescent Rolls with Cream Cheese Filling
Creative Pumpkin Pie Crescent Rolls with Cream Cheese Filling Variations
If you’re feeling adventurous, there are plenty of ways to put your own spin on these Pumpkin Pie Crescent Rolls with Cream Cheese Filling. Try adding a sprinkle of chopped pecans or walnuts to the filling for a delightful crunch. You could also experiment with different spice blends, such as apple pie spice or gingerbread spice, to create unique flavor profiles. For a festive touch, top the baked rolls with a simple powdered sugar glaze or a drizzle of caramel sauce.
Making Pumpkin Pie Crescent Rolls with Cream Cheese Filling Diet-Friendly
To make these Pumpkin Pie Crescent Rolls with Cream Cheese Filling more diet-friendly, you can opt for a reduced-fat or low-fat cream cheese, and use a sugar-free pumpkin pie spice blend. For a gluten-free version, swap the crescent roll dough for a gluten-free puff pastry or pie crust. Vegans can enjoy a dairy-free version by using a plant-based cream cheese alternative and omitting the egg wash.
Frequently Asked Questions
Q: Can I use canned pumpkin instead of homemade pumpkin puree?
A: Absolutely! Canned pumpkin puree works perfectly well in this Pumpkin Pie Crescent Rolls with Cream Cheese Filling recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which has additional sweeteners and spices.
Q: How can I prevent the filling from oozing out during baking?
A: To prevent the filling from leaking out, make sure not to overfill the crescent roll dough. A heaping tablespoon of the pumpkin cream cheese mixture is just the right amount. Also, be sure to tightly roll up each triangle, starting from the wide end and sealing the narrow tip well.
Q: Can I make these Pumpkin Pie Crescent Rolls with Cream Cheese Filling ahead of time?
A: Yes, you can prepare the rolls in advance. Assemble the filled crescent rolls, place them on a baking sheet, and refrigerate for up to 2 days before baking. When ready to bake, simply transfer the chilled rolls to the oven and bake as directed.
Q: How many Pumpkin Pie Crescent Rolls with Cream Cheese Filling does this recipe make?
A: This recipe will yield approximately 8-10 Pumpkin Pie Crescent Rolls with Cream Cheese Filling, depending on how much filling you use in each roll. The recipe can easily be doubled or tripled to serve a larger crowd.
Q: What if my crescent rolls don’t bake evenly?
A: If you notice some parts of the crescent rolls browning faster than others, try rotating the baking sheet halfway through the baking time. This will help ensure even cooking. You can also try baking the rolls in batches on separate baking sheets to allow for more even heat distribution.
Pumpkin Pie Crescent Rolls with Cream Cheese Filling
- Total Time: 30
- Yield: 8
Description
Indulge in the ultimate fall treat with these Pumpkin Pie Crescent Rolls, featuring a rich and creamy cream cheese filling encased in flaky, golden-brown pastry.
Ingredients
– 1 (8 oz) package cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 (8 oz) can crescent roll dough
Instructions
1. – Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. – In a medium bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, cinnamon, and nutmeg, and mix until well combined.
3. – Unroll the crescent roll dough and separate the triangles. Spread about 2 tablespoons of the cream cheese mixture onto the wide end of each triangle.
4. – Starting at the wide end, tightly roll up each triangle. Place the filled crescent rolls, seam-side down, on the prepared baking sheet.
5. – Bake for 12-15 minutes, or until the crescent rolls are golden brown.
6. – Serve warm and enjoy!
Notes
For a creamier filling, you can add an extra 2-3 tablespoons of cream cheese. You can also sprinkle the tops of the baked crescent rolls with a little extra cinnamon or powdered sugar.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
These Pumpkin Pie Crescent Rolls with Cream Cheese Filling are a delightful autumn treat that will have your family and friends raving. The combination of flaky, buttery crescent dough, rich pumpkin pie filling, and creamy cream cheese is simply irresistible. Whether you’re serving them for a cozy gathering or just indulging in a personal treat, these rolls are sure to become a new fall favorite. So go ahead, give this recipe a try, and get ready to experience the ultimate autumnal delight!
