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Pumpkin Cheesecake Rolls

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. 🙂

Print Recipe
5 from 2 votes

Pumpkin Cheesecake Rolls

Flaky, creamy, and just the right amount of pumpkin flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake
Servings: 32
Calories: 141kcal
Author: Emily Grace

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

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.

Nutrition

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

 

Are you ready for fall baking and cooler temps?

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Comments

  1. 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!

    Reply

  9. Just made these this morning, substituted sweet potato puree for pumpkin. These are sooooo delicious!! Thank you for sharing the recipe. 😉

    Reply

  16. Oh Emily.. these look so dang good! And they seem easy to make. Ill have to add them to my ‘to try’ list!

    Ps.. Thanks for linking up to the Life of the Party! Im going to feature this in a bit!

    Reply

  21. I’m making these tomorrow but wanted to see if I can just put the rounds on a baking sheet and stuff them on that instead of using a muffin tin. I’m afraid I won’t be bald to put as much filling as I want if I use the muffin tin. Recipe sounds amazing!!

    Reply

    • Hi ED, you can, they don’t puff up too much in the baking tins so I don’t think they are necessary but I have never tried it without. Good luck! 🙂

      Reply

      • Thanks, Emily! Are you able to put one of these in each muffin holder (i.e. You don’t need to do every other one) since you said they don’t puff up much?

        Also, do you need to fold the top after filling or us that not necessary?

        I’m just trying to figure out a way I can put the most filling in each one.

        Thanks again!
        Eileen

        Reply

  22. when I made these, the store was out of the pumpkin pie filling all I used the regular pumpkin puree and added my own spices. (The same ones listed up there for your own pumpkin pie spice) they still turned out AMAZING! the only other thing I changed was the frosting. I made the icing in the recipe above, but I was also making a frosting for something else that night. I made a standard buttercream, but added a little cream cheese, pumpkin puree, and the spices. When it melted all over the rounds, it was heaven. Like a gooey wonderful pumpkin cheesecake cinnamon bun. I’m making them again tonight for a pumpkin dessert contest at work tomorrow. Thanks for the recipe!

    Reply

  23. Just want to clarify: is the pumpkin pie filling canned mashed pumpkin only, not pre- spiced “filling”?

    Reply

  27. These sound delightful, but I do have a question when you remove the crescents from the tube do you cut them? HELP! Thank you.

    Reply

    • Hi Tina- I recommend using the Pillsbury Rounds (no cutting necessary). If you are using the crescents- remove them from the tube but leave them rolled up and then slice them like you would cinnamon rolls- about 2in sections. Hope this helps!

      Reply

  28. I am so excited and cant wait to try these. I love fall and pumpkin flavored anything, these will be a quick treat for co-workers!

    Reply

  29. Wonderful idea-and like you say, just the right size for a treat! Thanks for sharing on obi Friday pin party.
    Deb@ kneaded Creations

    Reply

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