Go Back
Easy Pumpkin Cream Cheese Crescents Recipe

Easy Pumpkin Cream Cheese Crescents

Flaky refrigerated crescent dough is filled with creamy pumpkin-spiced cream cheese and baked until puffed and lightly golden. Finish with an optional powdered-sugar glaze for a sweet fall pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 8-ounce can Refrigerated crescent-roll dough
  • 4 ounces Cream cheese, softened
  • 1/2 cup Canned pumpkin puree
  • 1/4 cup Granulated sugar
  • 1 teaspoon Pumpkin-pie spice
  • 1/2 teaspoon Vanilla extract
Optional Glaze
  • 1/2 to 1 cup Powdered sugar
  • 1 to 2 tablespoons Milk or cream
  • 1/4 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Beat the softened cream cheese until smooth, then mix in the pumpkin puree, sugar, pumpkin-pie spice, and vanilla.
  2. For easier spreading, chill the pumpkin cream cheese filling for 15–20 minutes. Separate the crescent dough into eight triangles, pinching together any large gaps or tears.
  3. Spread a thin layer of filling over each triangle, leaving a small border around the edges. Roll each triangle from the wide end toward the point, place it point-side down on the prepared baking sheet, and gently pinch the tip closed.
  4. Bake for 12–15 minutes, or until the crescents are puffed and lightly golden. Cool briefly before serving.
  5. For the optional glaze, whisk powdered sugar with milk or cream and vanilla until smooth. Drizzle over the warm, slightly cooled crescents.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling. Do not overfill the dough, because excess filling may leak while baking. Store cooled crescents covered in the refrigerator and reheat gently before serving.