Cream Cheese Pumpkin Pie Crescent Rolls (Print version)

Soft crescent rolls stuffed with pumpkin pie filling and a tangy cream cheese swirl, baked golden in about 30 minutes.

# Ingredients:

For the filling

01 - 4 oz (115 g) cream cheese, softened

02 - 1/2 cup (120 g) canned pumpkin puree

03 - 3 tablespoons packed brown sugar

04 - 1 teaspoon pumpkin pie spice

05 - 1/4 teaspoon vanilla extract

For the rolls

06 - 1 tube (8 oz / 230 g) refrigerated crescent roll dough

07 - 1 egg, beaten with 1 teaspoon water

08 - Optional glaze: 1/2 cup powdered sugar, 1 tablespoon milk, drop of vanilla

# Instructions:

01 - Beat the cream cheese until fluffy. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Mix until smooth and thick. Chill 10-15 minutes if it feels loose.

02 - Preheat oven to 375°F (190°C). Unroll crescent dough and separate into 8 triangles. Keep the dough cold while working.

03 - Place about 1 tablespoon of filling on the wide end of each triangle. Roll toward the point and bend the ends inward to form a crescent. Place on a parchment-lined baking sheet.

04 - Brush each roll with egg wash. Bake 12-15 minutes until puffed and deep golden brown. Cool on the pan 5 minutes before glazing or serving.

# Good to know:

01 - Best served warm on the day they are baked.

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