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.
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.
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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!
I never thought about putting pumpkin into cheesecake. Thanks for sharing! Stopping by from Food Friends Friday.
Look yummy! What size package of cream cheese did you use? Anyone know?
Hi Doris- I used a standard 8oz package.
Oooh these look awesome. Thanks for posting. Hello from Motivation Monday.
Congratulations! You were featured at this week’s Motivation Monday Party!
Wow…these sound absolutely amazing and I’m pinning so I can remember to make them later! Visiting from Wonderful Wednesday
These look absolutely heavenly!! Pinning to make later thanks for sharing! 🙂
I am so glad I stopped by to see this recipe! Super easy and I can’t wait to try this out for my kiddos 🙂 Thanks for sharing!
Just made these this morning, substituted sweet potato puree for pumpkin. These are sooooo delicious!! Thank you for sharing the recipe. 😉
So glad you liked them Jasmine!
Great share!!!
Yum!!! Just the name was enough to draw me in:) These look amazing!
I am so making this in the fall! Or maybe tonight….just kidding, but only because I don’t have any pumpkin in the house! 🙂
Love these! =)
Stopping by from “Live Laugh Linky Thursday” !