I am getting excited for Fall you guys! I was chatting with a friend about how ready I am for the cooler weather and all the fun Fall traditions we do each year and somehow (shocker!) it transitioned into our favorite Fall desserts! I couldn’t help but go to the store later that day for some Pumpkin Puree, so I could make one of my favorites – Pumpkin Cheesecake Puffs! This is my go to Fall dessert when I’m wanting something that is a little less heavy!
I seriously make this dessert at least a half dozen times through September and October! They’re always so fun to make for get together or if you have some friends over for dinner!
I love delivering plates to neighbors on Sunday afternoons! They’re always a hit!
Now let’s get started on this tasty dessert!
Start by making your filling by combining the cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, vanilla and egg yolk! Mix until smooth!
Next, get a mini cupcake pan and grease all the spots! Each mini cupcake pan has 24 spots, so you’ll need two tubes of crescent rolls to have enough dough.
Take each crescent roll and cut in half. The more square end will make one puff. Then take two of the smaller halves and piece them together to make a square for another puff. I just use my finger to press the seams together. For each tube of 8 crescent rolls, you will be able to create 12 puffs. Reference the picture above and 2 below to get a better idea of what I’m talking about.
Then just use your fingers to press the dough out to make it a little bit bigger. You want it approx 4-5″ square (give or take).
Take the pressed out crescent roll and place it in one of the mini cupcake spots! Then take approx 1 tablespoon (or spoonful) of filling and fill the dough!
Then take your fingers and pinch the sides of the dough together. Then take the there sides and pinch them together. Make sure the top is all pinched closed! It’s okay if a little of the filling seeps out!
Once the entire pan is done, pop it into the oven and cook at 350 degrees for about 12-15 minutes or until the tops are lighting golden!
Once the tops are lightly golden, take them out and let them cool for a few minutes until they’re firm enough for you to slide out of the pan!
While they’re cooling, put together the Pumpkin Spice Glaze!
Combine ½ c. powdered sugar, 1 tablespoons milk and a heaping ½ tsp of pumpkin pie spice and combine! Once the puffs are cool enough to remove from the pan, drizzle the glaze on top of the Pumpkin Cheesecake Puffs and enjoy!
Pumpkin Cheesecake Puffs
- 2 cans Crescent Rolls
- 8 oz Cream Cheese Softened
- 1 Cup Pumpkin Puree not Pumpkin Pie Filling
- ½ Cup Powdered Sugar
- 1 ½ tsp Pumpkin Pie Spice
- ½ tsp Vanilla
- 1 egg yolk * Added after I initially posted the recipe, it helps the filling solidify when baking
- ½ c. Powdered Sugar
- 1 tablespoon Milk
- ½ tsp Pumpkin Pie Spice
- Combine all the ingredients in a bowl and mix with a hand mixer until the filling is smooth.
- Cook at 350 degrees for 12-15 minutes or until the tops are golden brown.
- Combine the Powdered Sugar, Milk and Pumpkin Pie Spice and mix until combined and smooth.
Don’t judge me for eating it straight out of the pan! Haha! You really just can’t resist them when they’re fresh out of the oven! ENJOY!!
If you love this treat, try these other Fall recipes!
Also, if you love this recipe, I’d LOVE it if you pinned the image below!