There’s something magical about the combination of pumpkin, cream cheese, and a flaky crescent roll. These Pumpkin Cream Cheese Pastries are my go-to when I want to whip up a delicious, easy snack for the kids or when I’m looking for a cozy addition to brunch. Plus, they’re so simple to make with just a few ingredients—perfect for busy days!
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Why You’ll Love These Pumpkin Cream Cheese Pastries
These pastries are creamy, lightly spiced, and perfectly sweet. The cinnamon sugar topping adds a little extra crunch, making them a hit for everyone—especially the kids! And, since they’re made with Pillsbury crescent rolls, they come together in no time.
Ingredients Breakdown
To make these delicious pastries, you’ll need the following simple ingredients:
- Pillsbury Crescent Rolls: The base of the pastry—light, flaky, and easy to use.
- Cream Cheese: Adds creaminess and richness to the filling.
- Pumpkin Puree: Brings in the classic fall flavor.
- Brown Sugar: Sweetens the filling while adding a bit of depth.
- Pumpkin Pie Spice: The perfect blend of spices to complement the pumpkin.
- Vanilla Extract: Enhances the overall flavor.
- Cinnamon Sugar: Adds a sweet and crunchy topping to the pastries.
Instructions for Pumpkin Cream Cheese Pastries
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling: In a bowl, beat 4 oz softened cream cheese until smooth. Add 1/2 cup pumpkin puree, 1/4 cup brown sugar, 1 tsp pumpkin pie spice, and 1/2 tsp vanilla extract. Mix until combined and creamy.
- Unroll the crescent rolls: Separate the dough into 8 triangles.
- Add the filling: Place about 1-2 teaspoons of the pumpkin cream cheese mixture into the center of each triangle.
- Fold the pastries: Start by folding the wide end over the filling, fold again, then fold in the corners and finally, bring the pointed end over the filling. Pinch the edges to seal.
- Cinnamon sugar topping: In a small bowl, mix 2 tbsp sugar with 1/2 tsp cinnamon. Sprinkle the cinnamon sugar generously over the top of each pastry or roll in the sugar. Coat well.
- Bake: Place the pastries on your baking sheet and bake for 10-12 minutes, or until golden brown.
- Cool and serve: Let them cool for a few minutes before serving. You can dust them with powdered sugar for a little extra sweetness.
Pumpkin Cream Cheese Pastries
Ingredients
- 2 cans crescent rolls
- 4 oz cream cheese
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar or brown sugar alternative
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- powdered sugar *optional for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper
- In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Mix until well combined and creamy.
- Unroll the crescent roll dough and separate it into the 16 triangles. Place a spoonful of the pumpkin cream cheese mixture in the center of each triangle. Fold the edges of the dough over the filling, creating a pocket, and pinch the seams to seal. Place each pastry on the prepared baking sheet.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle the cinnamon sugar mixture generously over the top of each pastry. Bake for 10-12 minutes or until the pastries are golden brown and the filling is set.
- Let the pastries cool slightly before serving. If desired, dust with powdered sugar for an extra touch of sweetness.
Nutrition
Tips for Making the Best Pumpkin Cream Cheese Pastries
- Don’t overfill: A small amount of filling goes a long way. Overfilling can cause the pastries to burst open while baking.
- Seal well: Make sure to pinch the edges securely to avoid the filling leaking out.
- Chill the filling: If you have time, chill the cream cheese filling for about 10 minutes before using. This helps it stay firm while folding the pastries.
FAQ
Q: Can I make these ahead of time?
A: Yes! You can prepare the pastries up to the point of baking, then cover and refrigerate them for up to a day before baking. Just pop them in the oven when you’re ready.
Q: Can I freeze these pastries?
A: Absolutely. After baking and cooling, store them in an airtight container and freeze. To reheat, simply warm them in the oven or microwave.
Q: Can I use homemade crescent roll dough?
A: Yes, if you prefer to make your dough from scratch, it will work just as well. Just be sure to roll it out thin and cut it into triangles like the store-bought version.
Q: What if I don’t have pumpkin pie spice?
A: No problem! You can make your own by mixing 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a pinch of cloves.
Why These Pumpkin Cream Cheese Pastries are a Must-Try
Whether you’re whipping up a quick after-school snack or looking for an easy brunch idea, these Pumpkin Cream Cheese Pastries check all the boxes. They’re kid-friendly, easy to make, and packed with the cozy flavors of fall. Plus, they pair perfectly with a cup of coffee or tea!
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