Flaky crescent rolls, creamy pumpkin, tangy cream cheese, and warm spices baked to golden perfection—your new favorite fall dessert!
There’s something about fall desserts that just hits differently, isn’t there? Maybe it’s the smell of cinnamon and butter wafting through the house, or how the chilly weather makes anything warm and sweet taste ten times better. For me, these Pumpkin Cream Cheese Dumplings are pure fall nostalgia wrapped in buttery dough.
The first time I made them, I was looking for something quick but fancy enough to impress my family. I’d just picked up a can of pumpkin on a whim (because, well, it’s fall), and I had leftover cream cheese from a bagel breakfast. Before I knew it, I was rolling up crescent dough, feeling like some kind of fall dessert genius.
Did they come out perfect? Not even close. A few burst open, the sugar mixture was everywhere, and I may have burned my fingers trying to eat one fresh from the oven. But you know what? Nobody cared. My family devoured them before I even had a chance to take a picture, and now they’ve become a seasonal tradition. So, if you’re ready to bring a little fall magic to your kitchen, let’s get started!
Why You’ll Love This Pumpkin Cream Cheese Dumplings Recipe?
Why are these dumplings a fall must-make? Let me tell you:
- Simple Yet Impressive: Crescent rolls make it easy, but the flavors scream homemade.
- Pumpkin + Cream Cheese Combo: Tangy, creamy, sweet—it’s the ultimate dessert trifecta.
- Perfect for Any Occasion: Serve them as a dessert, snack, or even a cheeky breakfast.
- Warm Spices = Cozy Vibes: Pumpkin pie spice brings that fall magic to every bite.
Ingredient Notes:
Each ingredient plays a starring role in this recipe. Let’s break it down:
- Crescent Rolls: These are the MVP of quick desserts—flaky, buttery, and easy to work with.
- Pumpkin Puree: Not pumpkin pie filling—just plain, pure pumpkin. It’s what gives these dumplings their earthy sweetness.
- Cream Cheese: Adds a creamy, tangy surprise in the center of each bite.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and cloves brings those classic autumn flavors.
- Butter and Sugars: The mix of brown and granulated sugar creates a caramel-like coating that’s irresistible.
- Apple Juice : Keeps the dumplings moist and adds a hint of fruity sweetness.
How To Make Pumpkin Cream Cheese Dumplings?
Making these dumplings is as satisfying as eating them—almost. Here’s how you do it:
- Prep Your Oven and Dish:
First, preheat your oven to 350°F (175°C). Grease an 8-inch baking dish with butter or spray it lightly with cooking spray. This will make cleanup so much easier (trust me, I’ve learned the hard way). - Make the Sugar-Spice Blend:
In a bowl, mix softened butter, brown sugar, granulated sugar, and pumpkin pie spice. The aroma alone will have you ready to dive in—it’s like fall in a bowl. - Assemble the Dumplings:
Unroll your crescent dough and lay out the triangles. On the wide end of each triangle, place a dollop of pumpkin puree, a sprinkle of the sugar-spice mix, and a small piece of cream cheese. Roll them up, starting at the wide end, and tuck the tip underneath. (Pro tip: Don’t overfill, or you’ll have a gooey mess. Learned that one the hard way!) - Arrange and Sprinkle:
Place your rolled dumplings in the baking dish, lining them up in neat rows. Sprinkle the remaining sugar-spice mix over the top—it’s like glitter for your dessert. - Add the Apple Juice:
Pour the apple juice evenly over the dumplings. It keeps them moist while baking and adds a subtle fruity twist. - Bake to Perfection:
Bake for 27–32 minutes, or until the dumplings are golden brown and your kitchen smells like a cozy autumn bakery. - Cool and Serve:
Let the dumplings cool for about 10 minutes (if you can wait that long). Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Options:
Here’s how to save these beauties (if you have any left):
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days. Reheat in the oven for 5–7 minutes at 350°F to revive their flakiness.
- Freeze: Wrap each dumpling individually in plastic wrap and freeze for up to 2 months. Reheat straight from frozen in the oven.
Variations and Substitutions:
Want to make these dumplings your own? Try these ideas:
- Filling Swap: Use sweet potato puree, apple butter, or even Nutella for a fun twist.
- Dough Alternatives: Puff pastry works beautifully if you want something extra flaky.
- Spice It Up: Add ground ginger or cardamom for a unique flavor profile.
- Liquid Twist: Try spiced cider or orange juice instead of apple juice for a new flavor spin.
What to Serve with Pumpkin Cream Cheese Dumplings?
These dumplings are amazing on their own, but here are a few ideas to elevate them:
- Vanilla Ice Cream: The cool, creamy contrast is perfection.
- Whipped Cream: A classic topping that never fails.
- Caramel Sauce: Drizzle over the top for an extra layer of indulgence.
- Hot Drinks: Pair with spiced chai, hot apple cider, or your favorite coffee for the ultimate cozy treat.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely! Assemble the dumplings, cover them, and refrigerate for up to 12 hours. Just bake them fresh when you’re ready.
Can I use homemade dough?
Of course! If you’ve got the time and energy, homemade dough will take these to the next level.
What’s the best way to reheat these?
Pop them in the oven at 350°F for a few minutes. They’ll come out warm, flaky, and just as good as fresh.
There you have it—Pumpkin Cream Cheese Dumplings that are the dessert equivalent of your favorite fall sweater: warm, cozy, and always a good idea. Whether you’re making these for a party or just for yourself (no judgment), they’re guaranteed to bring a little extra joy to your day. So, what do you think? Ready to roll up some autumn magic?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Cream Cheese Dumplings (Crescent Roll)
Ingredients
- 1 can refrigerated crescent rolls 8 ounces, 8 count
- 1/2 c pure pumpkin puree NOT pumpkin pie mix
- 1/3 c butter
- 1/4 c brown sugar
- 1/4 c granulated sugar
- 1 tsp pumpkin pie spice store-bought or homemade
- 2 oz cream cheese – divided into 8 even pieces
- 3 tbsp apple juice or substitute with water
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat an 8-inch baking dish, with butter or cooking spray.
- In a bowl combine softened butter, brown sugar, granulated sugar and pumpkin pie spice until the mixture becomes crumbly. Set it aside.
- Carefully unwrap the crescent rolls and place a tablespoon of pumpkin puree, the sugar-spice mixture and a piece of cream cheese on the end of each triangle.
- Roll up the dough starting from the end and tuck in the end underneath. Arrange them in two rows of four in the baking dish.
- Sprinkle the remaining sugar-spice mixture over the rolled-up dough triangles and evenly pour apple juice over them.
- Bake for around 27 to 32 minutes. Until they turn golden brown and are thoroughly baked.
- Allow them to cool for 10 minutes before serving. Enjoy these treats with a dollop of vanilla ice cream or whipped cream, on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
