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Pumpkin Cheesecake Rolls

Flaky dough wrapped around creamy pumpkin filling and drizzled with a sweet glaze. These Pumpkin Cheesecake Rolls are the perfect fall dessert.

pumpkin cheesecake rolls on a platter

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.

Pumpkin Cheesecake Rolls

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.

How to Make Pumpkin Cheesecake Rolls

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.

After you have made these, you can always make a Pumpkin Smoothie or some Pumpkin Apple Butter with your leftover pumpkin.

Pumpkin Cheesecake Rolls

4.60 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 32
Calories: 141kcal
Author: Emily Grace


  • 1 package cream cheese softened
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin pie filling
  • 4 tubes 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.


I made my own pumpkin pie spice: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves. These should be stored in the refrigerator, and can be reheated in the microwave for about 10 seconds.


Calories: 141kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 253mg | Potassium: 15mg | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.5mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!


4.60 from 5 votes (3 ratings without comment)
Recipe Rating


Wednesday 14th of November 2018

Hi! Just made these with daiya plain cream cheeze style spread for a dinner party with a couple friends who can’t have dairy. They turned out so delish! Substituted almond milk for the drizzle too. Amazing! Thank you for this recipe!


Friday 30th of September 2016

I never thought about putting pumpkin into cheesecake. Thanks for sharing! Stopping by from Food Friends Friday.

Doris Raab

Saturday 26th of September 2015

Look yummy! What size package of cream cheese did you use? Anyone know?

Emily Grace

Saturday 26th of September 2015

Hi Doris- I used a standard 8oz package.

Melissa French, The More With Less Mom

Thursday 24th of September 2015

Oooh these look awesome. Thanks for posting. Hello from Motivation Monday.

Barb @ A Life in Balance

Tuesday 22nd of September 2015

Congratulations! You were featured at this week's Motivation Monday Party!

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