I used to make a pumpkin cheesecake every year for the holidays, but haven’t even tempted it since Kelsie was diagnosed with an egg allergy. I’m not sure how a cheesecake turns out with a flax egg, and I’m not sure I want to find out. I suppose I could search through my favorite vegan blogs and see what I could come up with and modify a bit with my recipe. Hmm, I think I may try that, because that pumpkin cheesecake was seriously delicious!
After making my 5 ingredient apple pie bites, and seeing how popular they were, I decided to come up with a pumpkin (because it’s September and all things pumpkin can begin) version, but I also wanted to incorporate some cheesecake similarities. These are simple and turned out phenomenal. They taste very similar to my pumpkin cheesecake without all that effort. I used a spiced drizzly glaze that helped bring out those fall spices. Your gonna love these!
Pumpkin Cheesecake Roll Ups
Pumpkin Cheesecake Roll Ups taste like pumpkin cheesecake but take less time to make!
- 1 can crescent rolls Immaculate Baking has an excellent choice when it comes to being allergy friendly
- 4 oz cream cheese room temperature
- ½ cup pumpkin
- ¼ cup powdered sugar
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pumpkin pie spice
- Mix together your cream cheese, pumpkin, ¼ cup powdered sugar, pumpkin pie spice, and vanilla. Blend until creamy. You can use a mixer of a whisk, its up to how hard you want to work.
- Lay your crescent rolls out and evenly distribute your pumpkin cream cheese mix until you have filled all the crescent rolls.
- Bake according to the directions on your crescent rolls.
- When they are finished, and golden brown on top, remove from the oven, and set aside.
- Once they have cooled about 15 to 20 minutes mix together your glaze and drizzle across the tops!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 162mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 3g
Yum! It is nice to have some easy recipes like this in your back pocket. I bet the pumpkin cream cheese filling is amazing in the crescents. I'd be a happy camper if served one, that is for sure!
I love recipes like this because most of the time I have all of these things around. (I usually keep a can of pumpkin year round) If I need a quick dessert, this is the perfect go to!
This looks absolutely delicious! I have pinned this to try it out later. Thanks for sharing. Found you over at #TTTparty ,,,Totally Terrific Tuesday! 🙂
Thanks for pinning Lowanda!
Jenna @ A Savory Feast
Ohhhh man, I could do some serious damage to these. You combined so many of my favorite things in one dessert. Pumpkin, crescent rolls, cheesecake... These sound incredible!
They are incredible and so easy!
I love how simple and easy this is! I think my kids will love this treat. And I'm sure I will too. 🙂
Y'all will love these Chellie!
Wow, these look yummy. I love anything pumpkin si this is right down my ally. Saving for future baking. Thankd for sharing.
Enjoy it Rebecca!
Wow this sounds fabulous! I have never had this before but I have the idea I need to change that 😉
I agree Sarah! Enjoy! 🙂
These look fabulous! Thank you for sharing at the Recipe Swap.
Thank you Kathy!
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This looks super delicious. It seems like they are fairly easy to make too. Thanks for sharing your recipe.
They are so easy to make, I hope that you get the chance to give them a try!
Joy @ Joy Love Foo
Yum, I love pumpkin cheesecake, these roll ups sound wonderful! Thanks for sharing at What'd You Do This Weekend?!
Oh wow...these sound heavenly!
Thanks for joining Cooking and Crafting with J & J!