Pumpkin Patch Cheesecake Crescent Rolls

These delightful rolls transform everyday crescent dough into a festive fall dessert, bursting with a creamy pumpkin cheesecake filling and a hint of warm spices.

Prep

15 min

Cook

18 min

Total

33 min

Makes

16 rolls

Ingredients

Check off each one as you gather it.

• 2 (8-ounce) cans refrigerated crescent roll dough
• 8 ounces cream cheese, softened
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons turbinado sugar (for topping)

Instructions

1. 01

   Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. 02

   In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, granulated sugar, pumpkin pie spice, vanilla extract, salt, and egg yolk. Beat until fully combined and creamy.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.