Pumpkin Cheesecake Rolls

Flaky, creamy, and just the right amount of pumpkin flavor.
Course Dessert
Cuisine American
Keyword pumpkin cheesecake
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