Tuesday, October 15, 2013

{pumpkin crescent rolls}

I am like most people during the month of October- absolutely unapologetically obsessed with any food or drink including pumpkin.  On a recent trip to Trader Joe's I got sucked into buying pumpkin waffles, mini frozen pumpkin pies & pumpkin cream cheese.  It's clearly a problem.

Using the pumpkin cream cheese and a package of crescent rolls, I whipped up this easy dessert the other night.  If you don't include the cinnamon sugar topping (which you need to include obviously) it is truly a recipe using only two ingredients!!  Full recipe at the bottom of the post.

We had these for dessert, but they would be perfect for a Halloween or Thanksgiving brunch - or even to bring as an appetizer to a pumpkin carving party!

what you need (makes 8):

  • 1/2 cup pumpkin cream cheese
  • 1 package of crescent rolls 
  • sheet pan topped with Silpat or covered in cooking spray
  • cinnamon sugar topping mixture
  1. Pre-heat oven to 350 degrees.
  2. Unwrap crescent rolls and lay out on silpat. 
  3. Spread about 1 tablespoon per roll of the pumpkin cream cheese on each roll.
  4. Roll up crescent rolls in traditional way.
  5. Bake for 12 to 13 minutes or until golden brown.
  6. Before rolls cool completely- roll them in cinnamon sugar to top. 


  1. Yum! I can't wait to whip up a batch of these - so quick & easy but my husband will think I labored away to make them. ;-)

  2. These look great -- can't believe how simple they are!