Part pumpkin pie, part cheesecake, all rolled up in fluffy pastry and topped with a crisp + buttery topping! It's a perfect quick and easy fall dessert. Don't skip the apple juice - it gives the bottoms of the crescents a delicious caramel glaze!
Author: Mandy Jackson
1/4cuppacked brown sugar
3tablespoonscold unsalted butter,chopped
1teaspoonpie spice,divided (see note)
3ouncessoftened cream cheese
1(8 ounce) tubecrescent roll dough
Preheat oven to 350 degrees. Grease an 8-by-8-inch baking dish.Add both sugars, the butter pieces, and 1/2 teaspoon of pie spice to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until butter is crumbled. Transfer to a small bowl and refrigerate.Add the cream cheese, pumpkin puree, and the remaining 1/2 teaspoon pie spice to the bowl of the stand mixer (no need to wipe it out first) fitted with the paddle attachment. Mix on medium speed until smooth, scraping down the sides of the bowl as needed.Separate the crescent dough into 8 triangles. Divide the pumpkin-cream cheese filling evenly between each and spread to cover. Roll them up, beginning at the wider end and working toward the point. Arrange in the prepared baking dish. Sprinkle with the butter topping, and pour the apple juice over top. Bake 30-35 minutes, until rolls are baked through and topping is browned. Serve warm with ice cream!
If you don't have pumpkin pie spice, 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg is a good substitute here.