These Pumpkin Pie Crescent Rolls are easy to make, and made with just a few simple ingredients! A lightened up pumpkin cream cheese filling inside a flaky crescent and topped with a cinnamon sugar glaze!

Makes 8 Pumpkin Pie Crescent Rolls

If you’re looking for a pumpkin fix that’s easy to make and full of flavor, then this is a recipe for you.

Just a few simple ingredients, like reduced fat cream cheese and canned pumpkin, and flaky crescent rolls. They are simple to make and incredibly delicious! These will give your taste buds all the fall flavors, you’ve been craving!

What ingredients do I need to Pumpkin Pie Crescent Rolls?

• Reduced fat refrigerated crescent rolls– I use Pillsbury reduced fat crescents. I get them at my local Walmart store in the refrigerated section.
• Pumpkin puree– canned. 100% pumpkin puree.
• Zero point brown sweetener – I like to use Lakanto Monkfruit BROWN sweetener. Save 15% with promo code: POUND15. Click HERE to order.
• Light cream cheese, at room temperature.
• Pumpkin spice
• Light butter- melted. I like to use Land O’Lakes light butter made with canola  
• Zero point sweetener or regular sugar– I like to use regular sugar for the tops of these crescents since its such a small amount.
• Cinnamon

How do you make these Pumpkin Pie Crescent Rolls?

Preheat the oven to 375 degrees.

Line a baking sheet with parchment paper.

In a small bowl, combine the pumpkin puree, zero point brown sugar/sweetener, light cream cheese, and pumpkin spice. Whisk until well combined. 

Unroll crescent dough.

Evenly spread 1 tablespoon of pumpkin mix on each crescent.

Starting with the wide end, roll the crescent. Pinch the sides to seal in the filling. ( A little filling might leak out, that’s okay).

Place crescents on the prepared pan.

In a small mixing bowl combine the melted butter, sugar and cinnamon.

Stir until well combined. 

Using a basting brush, brush the melted cinnamon sugar butter evenly over the top of the crescents.

Bake 10-12 minutes or until golden brown or air fry at 390 degrees for 6-7 minutes or until golden brown.

Remove from oven.

Serve warm.

Store leftovers in the refrigerator for up to 3 days. Reheat in air fryer or oven until warmed through.

Ingredients: 

• 1 tube reduced fat refrigerated crescent roll dough 
• 1/3 cup pumpkin puree
• 2 Tbsp zero point brown sweetener – I use Lakanto Brown monkfruit sweetener
• 2 Tbsp light cream cheese, at room temperature 
• 1/2 tsp pumpkin spice

Topping ingredients:

• 1 Tbsp light butter, melted 
• 1 tsp sugar
• 1/4 tsp ground cinnamon

Directions:

• Preheat the oven to 375 degrees.
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, combine the pumpkin puree, zero point brown sugar sweetener, light cream cheese, and pumpkin spice. Mix until well combined. 
• Unroll crescent dough. Evenly spread 1 tablespoon of pumpkin mix on each crescent.
• Starting with the wide end, roll the crescent. Pinch the sides to seal in the filling. ( A little filling might leak out, and that’s okay).
• Place crescents on the prepared pan.
• In a small mixing bowl combine the melted butter, sugar and cinnamon. Stir until well combined. 
• Using a basting brush, brush the melted cinnamon sugar butter evenly over the top of the crescents.
• Bake 10-12 minutes or until brown or air fry at 390 degrees for 6-7 minutes or until golden brown. Serve warm.
• Store leftovers in the refrigerator for up to 3 days. Reheat in air fryer or oven until warmed through.

Makes 8 crescents

4 Points® per crescent

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

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