These Pumpkin Spice Cream Cheese Crescent Rolls are an easy fall treat made with refrigerated crescent dough, pumpkin puree, and a creamy pumpkin spice filling. They’re warm, flaky, and packed with cozy pumpkin spice flavor.

If you love pumpkin cheesecake, you’re going to love the filling in these crescent rolls. The combination of pumpkin, cream cheese, cinnamon, and pumpkin pie spice makes them taste like a pumpkin cheesecake wrapped inside a buttery crescent roll.

Best of all, these are made with lighter ingredients and sugar substitutes, making them a great option when you want a delicious fall treat without going overboard.

Pumpkin Spice Cream Cheese Crescent Rolls Weight Watchers Recipe

The Ingredients

Reduced-Fat Crescent Roll Dough: Reduced-fat crescent roll dough provides the flaky, buttery exterior while keeping the recipe lighter than traditional crescent rolls made with full-fat dough.

Reduced-Fat Cream Cheese: Reduced-fat cream cheese gives the filling its creamy, slightly tangy cheesecake flavor while reducing the amount of fat compared to regular cream cheese.

Pumpkin Puree: Pumpkin puree is a great way to add natural sweetness, moisture, and plenty of pumpkin flavor. Pumpkin is also a good source of fiber and vitamin A. Be sure to use 100% pumpkin puree, not pumpkin pie filling.

Powdered Monk Fruit Sweetener: Monk fruit sweetener adds sweetness without using traditional powdered sugar. It works especially well in the cream cheese filling because it dissolves easily and keeps the filling smooth.

Pumpkin Pie Spice: Pumpkin pie spice gives these crescent rolls their classic fall flavor. It’s typically made with a combination of cinnamon, ginger, nutmeg, and other warm spices.

Vanilla Extract: A little vanilla extract enhances the sweetness and adds another layer of flavor to the pumpkin cream cheese filling.

Brown Sugar Substitute: Brown sugar substitute adds a deeper, caramel-like sweetness to the filling without the added sugar of traditional brown sugar.

Cinnamon: Cinnamon complements the pumpkin and pumpkin pie spice while adding even more warm fall flavor.

Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Pumpkin Spice Cream Cheese Crescent Rolls

Start by preheating the oven to 375 degrees F. Line a baking sheet with parchment paper.

Unroll the crescent dough and separate it into 8 triangles.

In a small bowl, beat together the cream cheese, pumpkin puree, powdered monk fruit sweetener, pumpkin pie spice, vanilla, brown sugar substitute, and cinnamon until smooth.

Spread about 1 tablespoon of the pumpkin cream cheese mixture onto the wide end of each crescent triangle.

Roll each crescent from the wide end toward the point, gently tucking in the filling as you roll.

Place the rolls on the prepared baking sheet.

Bake for 11–14 minutes, or until golden brown.

Let cool for a few minutes before serving.

Serving Suggestions

Serve a warm crescent roll alongside coffee or a pumpkin spice latte for an easy fall breakfast.
Add them to a fall brunch spread with scrambled eggs, fresh fruit, and turkey sausage.
Serve with a small dollop of light whipped topping and a sprinkle of pumpkin pie spice for a simple dessert.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling already contains added sugar and spices, which can change both the sweetness and consistency of the filling. Use 100% pure pumpkin puree for this recipe.

Can I make these ahead of time?

Yes. You can make them a few hours ahead of time and store them covered in the refrigerator until you’re ready to serve. They can also be gently reheated in the oven or air fryer.

How should I store leftover pumpkin spice crescent rolls?

Because the filling contains cream cheese, leftovers should be refrigerated in an airtight container. They are best enjoyed within 3-4 days.

Prep Time:10

Cook Time:13

Total Time:23

Ingredients

1 tube (8 oz.) reduced-fat Pillsbury crescent roll dough
4 oz. reduced-fat cream cheese, softened
1/3 cup pumpkin puree
2 tablespoons powdered monk fruit sweetener
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 tablespoon Swerve brown sugar substitute
1/4 teaspoon cinnamon

Instructions

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into 8 triangles.
In a small bowl, beat together the cream cheese, pumpkin puree, powdered monk fruit sweetener, pumpkin pie spice, vanilla, brown sugar substitute, and cinnamon until smooth.
Spread about 1 tablespoon of the pumpkin cream cheese mixture onto the wide end of each crescent triangle.
Roll each crescent from the wide end toward the point, gently tucking in the filling as you roll.
Place the rolls on the prepared baking sheet. Bake for 11–14 minutes, or until golden brown.
Let cool for a few minutes before serving.

Notes

NUTRITION INFORMATION:

1 of 8 servings

126 calories, 6g total fat, 3g saturated fat, 285 mg sodium, 17g total carbs, 0g dietary fiber, 4g sugars, 3g protein (myfitnesspal.com)

Servings: 8

Here are some more Weight Watchers friendly recipes:

Pumpkin Spice Cheesecake Mousse

Pumpkin Spice French Toast

Pumpkin Overnight Oats

Pumpkin Spice Apple Crisp

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 300 meal plans that you can choose from and I post a new one each week. Click here to check them out!