I’ve been holding out on baking Fall treats, I just couldn’t get in the mood for pumpkin with it 101 degrees outside still; but I finally broke down and opened a can of Libby’s tonight. And friends, I’m glad I did. I’m officially on the pumpkin bandwagon now.
These pumpkin cheesecake rolls are based off of my breakfast cheesecake recipe, and would be delicious for breakfast, or as a lunchbox treat, or really- anytime. We ate them for dessert after dinner tonight. It was the perfect serving size with the flaky crescent rolls, creamy cheesecake middle, and soft pumpkin spice flavor. I’m not even a huge fan of pumpkin (you will not see me ordering a PSL… ha) but I probably ate
four more of these than I want to admit here.
I actually tried these four different ways: crescent rolls, seamless dough, crescent rolls cut like cinnamon rolls, and crescent rounds. The crescent rounds are definitely the way to go. This was not only the easiest method, but also had the most uniform results. All of them tasted delicious though. 🙂
- 1 pkg cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla
- 1 egg yolk
- 1 tsp pumpkin pie spice
- ½ cup pumpkin pie filling
- 4 tubes of Pillsbury Crescent Rounds
- Beat the cream cheese and sugar until fluffy.
- Gently mix in the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling.
- Prepare the crescent rounds by taking them out of the tube (do not unroll them!).
- Use your thumb to press an indentation into the middle of each round (try to form a little cup).
- Place each cup into a muffin tin and fill with about 1 tbsp of the pumpkin cheesecake filling. These will puff up while baking, but be careful not to overfill them.
- Bake at 350 degrees for 15-18 minutes.
- To make the icing combine the powdered sugar, pumpkin pie spice, and milk. Stir until combined and drizzle over the baked rolls.
Are you ready for fall baking and cooler temps?