Share by e-mail Print This Post

Pumpkin Cream Cheese Crescent Rolls

This simple, delicious, five-ingredient recipe is the perfect dessert for any fall gathering!

 

Pumpkin Cream Cheese Crescent Rolls

2 cans Pillsbury Crescent Rolls – $3
4 oz. cream cheese, softened – $0.62
1 cup canned pumpkin – $0.98
4 Tbsp sugar – $0.08

Topping

4 Tbsp sugar – $0.08
1 tsp cinnamon – $0.06

1. Combine cream cheese, pumpkin and sugar until well mixed.

2. Open crescent roll cans and unroll dough. Spread a spoonful of cream cheese mixture on each triangle. Roll up each filled crescent.

3. In a separate bowl, combine sugar and cinnamon. Roll each crescent in sugar mixture and place on a cookie sheet, about 2 inches apart. Bake 10–12 minutes.

Yields: 16 rolls

Total Cost: $4.82

Leave a Reply

10 thoughts on “Pumpkin Cream Cheese Crescent Rolls”

  1. cece1016 says:

    i made these tonight and dipped in whipped cream, it was amazing! Ate 4 lol

  2. Marcia2328 says:

    I use this basic recipe to make all kinds of crescent rolls, but I usually press a tube of crescent rolls into a rectangle and spread the cream cheese mixture on top and roll into a long log. I put slices on top to let the hot air escape and bake at the recommended temp and time, but usually add about 2 minutes to the time. YUM!

  3. Anonymous says:

    WOW, that looks good enough to eat right now. i need to make those.

  4. GR says:

    how could these taste good with out any spices? raw pumpkin and cream cheese!

  5. Fran says:

    Doesn’t say what temp to bake these, maybe the one on the roll pkg?

  6. Anonymous says:

    if you used low fat crescent rolls and fat free cream cheese with maybe splenda for the inside mixture, these could easily become “better” for you, lol. i would still use sugar on the outside just for the texture. gosh these sound so good.