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A sweet little dessert that’s stuffed with a Cream Cheese Pumpkin Pie filling! These Cream Cheese Pumpkin Pie Crescent Rolls are ready in under 30 minutes!
It’s so nice to be back in the kitchen, y’all! I’ve made a few dinners and cooked breakfast for Thomas a few times since our little bear arrived but I haven’t really made anything for the blog since giving birth. Y’all, I just haven’t had the energy to test recipes, photograph recipes or work on blog posts.
I had a few recipes and blog posts written and scheduled for October before I went into labor, but this is the first one for November that I’ve actually made since I had him.
Yes, it’s a super simple recipe and I LOVE IT! It’s a great fall dessert and it’s ready in under 30 minutes. That’s about all the free time I have right now between resting when baby rests, feedings, household chores and just every day life with a baby.
These little pumpkin pie rolls are made with store bought crescent rolls but if you’re wanting to use homemade ones, you can try out this recipe from That Skinny Chick Can Bake for the rolls.
Actually there are a lot of homemade VS store bought ideas for this recipe. I pretty much used everything store bought because I wanted this to be a super quick kind of recipe but feel free to use store bought or homemade stuff.
If you’re looking for homemade pumpkin puree directions, you can find them here on my blog.
Or use canned pumpkin 🙂
A little mixing and 12 minutes in the oven and you’ve got a great little fall/Thanksgiving dessert
Cream Cheese Pumpkin Pie Crescent Rolls