Name: Pumpkin Cheesecake Crescent Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 (8 ct) rolls crescent roll dough; 6 oz cream cheese (softened); 1/4 cup brown sugar; 1/3 cup pumpkin puree; 1 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1/4 cup granulated sugar; 1/2 tbsp pumpkin pie spice

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Pumpkin Cheesecake Crescent Rolls are golden, flaky pastries stuffed with rich pumpkin cheesecake filling and rolled in pumpkin spice sugar for the perfect bite of fall sweetness!

When you want a treat that is hassle free, yet still delicious, using store-bought pie filling is one of my favorite shortcuts to take! My Cinnamon Roll Apple Cups, Strawberry Cheesecake Crackers, Lemon Blueberry Cheesecake Bites, and Cherry Pie Cookie Cups all use canned pie filling in the best ways possible!

Why you’ll love this recipe:

If fall had a flavor, it would taste exactly like these Pumpkin Cheesecake Crescent Rolls — creamy, buttery, sweet, and perfectly spiced. Imagine the rich, velvety goodness of pumpkin cheesecake tucked inside a golden, flaky crescent roll, then finished with a sprinkle of pumpkin spice sugar. One bite, and you’re wrapped in everything we love about autumn — comfort, warmth, and just the right amount of indulgence.

Fall is short, and pumpkin season goes by faster than we want to admit. This recipe is the perfect way to soak up every last cozy moment. Whether you’re hosting brunch, baking with your kids, or just craving something seasonal to enjoy with your morning coffee, these Pumpkin Cheesecake Crescent Rolls fit the bill!

They’re also a great “gateway” pumpkin recipe — if you’re not ready to commit to baking a full cheesecake or pie, this gives you all the same cozy flavors in a low-effort, high-reward form. Trust me, once you make them, they’ll become part of your fall baking rotation every year.

Ingredients you’ll need:

Crescent rolls
Cream cheese- softened
Brown sugar
Pumpkin puree
Pumpkin pie spice
Vanilla extract
Granulated sugar

Thanksgiving desserts tend to be all about pie — pumpkin, pecan, apple — and while I love a good slice, it’s nice to switch things up. These crescent rolls bring all the flavors of pumpkin pie and cheesecake together in one cute, bite-sized pastry.

These crescent rolls are pure fall comfort in every bite. The filling is smooth and tangy from the cream cheese, sweetened just enough to balance the pumpkin’s earthy flavor. You get the familiar notes of cinnamon, nutmeg, and cloves from pumpkin pie spice — that unmistakable “cozy kitchen in November” scent that fills the whole house.

The crescent dough bakes up golden and buttery, giving you that flaky, slightly crisp exterior that contrasts beautifully with the creamy center. They taste like pumpkin cheesecake, but lighter — and somehow even more comforting!

How to make the best Pumpkin Cheesecake Crescent Rolls:

Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
Using an electric mixer, mix together the softened cream cheese, brown sugar, pumpkin puree, pumpkin pie spice, and vanilla extract, then set aside.
Open, unroll, and separate the dough from both cans of crescent rolls. Spoon about 1 tbsp of pumpkin filling onto the middle of the widest part of the dough, then smear it towards the tip, leaving a border around the edges.
Roll up each triangle, starting at the side opposite the point, and place each roll onto the lined baking sheets, leaving a little space between each one.
Combine the granulated sugar and remaining pumpkin pie spice in a shallow bowl.
Roll each rollup in the pumpkin spice sugar mixture to coat, then bake for 14-17 minutes or until puffy and golden brown.

Pumpkin Cheesecake Crescent Rolls are the ultimate fall comfort treat — buttery, creamy, spiced, and completely addictive. Whether you’re hosting brunch, prepping for Thanksgiving, or just need a quick fall-inspired pick-me-up, this recipe delivers every time.

One of the best things about this recipe? You don’t need to be a pastry chef to pull it off. These Pumpkin Cheesecake Crescent Rolls come together in under 30 minutes with just a handful of simple ingredients — most of which you probably already have in your kitchen.

All you do is mix up the pumpkin cheesecake filling, spoon it onto store-bought crescent roll dough, roll them up, and bake. No crusts to make, no water baths, no fancy techniques. It’s foolproof, fast, and so rewarding. They’re perfect for those moments when you want to serve something homemade and festive without spending hours in the kitchen.

My top tips:

SOFTENED CREAM CHEESE: Softened cream cheese is key in this filling! It’s super important to make sure your cream cheese is fully softened so that it incorporates easily with the other ingredients and ensures the filling will be smooth and creamy rather than lumpy.
ADD SOME TEXTURE: After spreading the cream cheese mixture onto the rolls, optionally top with some mini chocolate chips, white chocolate chips, chopped pecans, or toffee bits.
ROLLING CRESCENT DOUGH: Once each triangle of crescent roll dough is smeared with pumpkin cheesecake filling, you’ll want to start rolling with the widest part of dough. You’ll then continue rolling to the tip of the crescent roll to create the correct shape.
MAKE A GLAZE: Instead of a pumpkin pie sugar topping, use 2 ounces of softened cream cheese and combine it with 1 tablespoon of powdered sugar and a touch of milk to make glaze for topping.
STORING: Let the pumpkin cream cheese crescent rolls cool completely, then store in an air-tight container or zip-top bag (with as much air squeezed out as possible) and keep in the fridge or at room temperature for up to 5 days.
REHEATING: For a softer texture, reheat in the microwave for 30-60 seconds. For a crispy exterior, bake or air fry at 300 degrees for 3-5 minutes or until warm.

Looking for more fall flavored treats? Check these out!

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