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Mini Pumpkin Cheesecake Crescent Rolls

Mini Pumpkin Cheesecake Crescent Rolls

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Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 25 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day. As pumpkin season is still going on, try to make the best of it by preparing quick and easy recipes like Mini Pumpkin Cheesecake Crescent Rolls. 

Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 20 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.                                                        

There are so many various pumpkin recipes, starting with breakfast, then tasty snacks, desserts and dinner. Some of my family’s favorite recipes are PUMPKIN DESSERTS. All of you who like pumpkin, but quick and easy recipes, too will love these amazing crescent rolls. I’m sure you’ll enjoy the smell coming out the oven while they are baked, as well as the taste of freshly baked crescent rolls.

I love pumpkin fall recipes and Mini Pumpkin Cheesecake Crescent Rolls is one of our favorites.  It will only take a couple of simple ingredients and 25 minutes of your time to make Mini Pumpkin Cheesecake Crescent Rolls. Making them with your kids is so much fun and you´ll surely enjoy it.

What is necessary to prepare Mini Pumpkin Cheesecake Crescent Rolls? 

  • 4 Oz Cream cheese, softened (I used regular Philadelphia cream cheese)
  • 3-4 tablespoon Brown sugar
  • Egg yolk
  • 1/4 teaspoon Salt
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Pumpkin spice
  • 1/3 cup Pumpkin puree (I used canned pumpkin puree, not pumpkin pie filling)
  • 2 tubes refrigerated crescent roll dough

As you can see – 8 simple ingredients are needed for even simpler preparation.

How to prepare Mini Pumpkin Cheesecake Crescent Rolls?  

First, beat softened cream cheese and brown sugar until it’s smooth. Next, add an egg yolk, pumpkin puree, salt and spices and beat some more until it’s well combined.  Then unroll crescent dough and separate triangles, that should be cut in half lengthwise with pizza cutter or a knife. Put 1/2 a spoonful of pumpkin cheesecake filling and roll triangles to get crescent shape, starting with the widest part. Finally, place crescent rolls in a baking sheet that has been lined with parchment paper and bake them for 10-12 minutes at 350 F. The rolls are done when they become golden brown. Take them out of the oven and leave in the baking sheet for few minutes, then transfer on a plate.

This recipe is really simple and all the necessary ingredients are easy to get. That´s one of the reasons Mini Pumpkin Cheesecake Crescent Rolls are on top of my favorite pumpkin recipes. You can sprinkle them with some sugar and cinnamon or powder sugar and serve with whipped cream.

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE. YOU CAN FIND MORE DETAILED ONE, WITH ALL THE NECESSARY INGREDIENTS AND THEIR QUANTITIES, IN THE RECIPE CARD AT THE BOTTOM OF THIS POST. 

Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 25 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.

Bring some bright colors into gloomy fall days and one of the ways to do it is by preparing some pumpkin treat for you and your loved ones.   I suggest Mini Pumpkin Cheesecake Crescent Rolls – your plate will be empty in no time I’m sure! After all, pumpkin is the queen of fall and we should all enjoy its amazing taste.

Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 25 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.

I hope you love this delicious and easy recipe – be sure to give it a review below!
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Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 20 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.

Mini Pumpkin Cheesecake Crescent Rolls

Yield: 32
Prep Time: 13 minutes
Cook Time: 12 minutes
Total Time: 25 minutes

Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 20 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.

Ingredients

  • 4 Oz Cream cheese, softened (I used regular Philadelphia cream cheese)
  • 3-4 tablespoon Brown sugar
  • Egg yolk
  • 1/4 teaspoon Salt
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Pumpkin spice
  • 1/3 cup Pumpkin puree (I used canned pumpkin puree, not pumpkin pie filling)
  • 2 tubes of 8 Oz refrigerated crescent roll dough

Instructions

  1. Preheat oven to 350F and line baking sheet with parchment paper.
  2. To make pumpkin cheesecake filling – Start by beating softened cream cheese and brown sugar until it gets smooth. Use a bigger dish for it. Then, add egg yolk, salt, cornstarch, pumpkin puree, cinnamon and pumpkin spice and beat some more until it´s well combined.
  3. Next, assemble the rolls - unroll crescent dough, separate triangles and cut each one in half lengthwise using pizza cutter or knife.
  4. After that spread about 1/2 a spoonful of pumpkin cheesecake filling and roll triangles to get crescent shape, starting with the widest part.
  5. Place them in the baking sheet and bake for 10-12 minutes or until they become golden brown. When the rolls are baked, take them out of the oven and leave in the baking sheet for a few minutes and then transfer to a serving plate.

Notes

  • Before baking, crescent rolls can be sprinkled with cinnamon sugar mixture, or powder sugar when they´re done.
  • You can serve them with whipping cream or ice cream, too.
  • Make sure the cream cheese is at room temperature.
  • Use pumpkin puree, not pumpkin pie filing.
  • Use full fat cream cheese, not light.
Nutrition Information:
Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 57mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 1g

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