Baked crescent rolls stuffed with an autumn flavored cream cheese. These easy to make maple pumpkin cream cheese stuffed crescent rolls are the perfect snacks to serve guests.
Hi! This is Andrea from Cooking with a Wallflower, and today, I’m sharing a super easy snack with you.
It’s officially fall, and I’m soo excited about all things fall!
From the leaves changing colors to pumpkin desserts to apple ciders, there’s something about the autumn air that’s always exciting. It might be that it’s the beginning of the holidays. Just a few more months! Can you believe it?
Today, I wanted to share with you this maple pumpkin cream cheese stuffed crescent rolls.
These small crescent rolls taste like fall in every single bite. Sweet, creamy, and savory, they make the perfect breakfast or snack. I used store bought crescent roll dough to make this whole process super easy. That way you won’t have to worry about making snacks when you have guests over. You can put this together in 20-25 minutes from start to finish.
I actually made more cream cheese filling than needed for these crescent rolls, but the maple pumpkin cream cheese is just so good that I wanted extra to spread on my bagels in the morning before heading to work. This cream cheese is blended with real pumpkin puree, not pumpkin pie spice, but actual pumpkin puree + maple syrup + ground cinnamon. The warm flavor of fall is the perfect way to start my morning or to have in my snacks.
Preheat the oven to 375F. Line a baking sheet with parchment paper.
Open the cans of crescents rolls and separate all the triangles. Place about a tablespoon of the maple pumpkin cream cheese at the base of the triangle, the opposite of the pointed side. Roll the dough toward the pointed side of the triangle. Then bend the two ends to form a crescent shape.
Place these crescent rolls on the baking sheet. Then bake them for about 10-12 minutes or until the tops are golden brown.
Some of the cream cheese filling may have come out. But you can easily wipe them away.
Serve the maple pumpkin cream cheese stuffed crescent rolls warm.
Enjoy!
- 8 oz cream cheese
- 2 ½ tablespoon maple syrup
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- 2 package of 8 crescent dinner rolls
- Blend the cream cheese, maple syrup, pumpkin puree, and ground cinnamon until smooth.
- Preheat the oven to 375F. Line a baking sheet with parchment paper.
- Open the cans of crescents rolls and separate all the triangles. Place about a tablespoon of the maple pumpkin cream cheese at the base of the triangle, the opposite of the pointed side. Roll the dough toward the pointed side of the triangle. Then bend the two ends to form a crescent shape.
- Place these crescent rolls on the baking sheet. Then bake them for about 10-13 minutes or until the tops are golden brown.
- Serve the maple pumpkin cream cheese stuffed crescent rolls warm.
- Use leftover maple pumpkin cream cheese for bagels or to make more crescent rolls.
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Is that 2/3 cup of pumpkin? Looks like you accidentally left off the units.
It’s 2/3 cup pumpkin puree. Thanks for noticing, Amanda!