I was trying to come up with a dessert to make tonight, since I had some leftover canned pumpkin. I really wanted to make some Pumpkin Chocolate Chip muffins, but of course we were out of eggs. I did however have a couple of cans of crescent rolls.


Of course, with my luck, I didn’t have any cream cheese on hand, but when I was cleaning out the fridge (grocery shopping coming soon) I did find a small tub of strawberry cream cheese. It couldn’t hurt to try, right? So that’s how I came to make Pumpkin and Strawberry Cream Cheese rolls.

An odd combo…but it actually turned out really good!

Pumpkin and Strawberry Cream Cheese Rolls

Pumpkin-Strawberry Cream Cheese Rolls


  • 2 cans Pillsbury Crescent Roll Sheets (or 2 cans of regular crescent rolls but you’ll have to pinch all the seams together)
  • 4 oz strawberry cream cheese
  • ? cup brown sugar
  • ? can pumpkin
  • 1 tablespoon pumpkin pie spice

Strawberry Cream Cheese Topping

  • 4 oz strawberry cream cheese
  • ? powdered sugar
  • 1 tablespoon can pumpkin
  • 1 teaspoon vanilla


  1. Preheat oven to 350
  2. In a small bowl, mix together the cream cheese, sugar, pumpkin, and spice.
  3. Unroll the crescent sheet flat on a cutting board or countertop.
  4. Layer the cream cheese mixture evenly on the dough. Roll the dough up into a log shape, keeping the mixture inside as much as you can, and pinch to seal it.
  5. Cut the log roll into 12 pieces, about 1 inch each. Place into a 9″ pan that has been sprayed with cooking spray.
  6. Bake for 30-35 minutes or until rolls are golden brown. Remove and let cool for about 10 minutes. Top warm rolls with the cream cheese topping.

Strawberry Cream Cheese Topping

  1. In the same bowl you made the filling, mix together the cream cheese, powdered sugar, pumpkin, and vanilla until smooth.