Pumpkin Cheesecake Rolls

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1 pkg cream cheese, softened

1/2 cup sugar

1 tsp vanilla

1 egg yolk

1 tsp pumpkin pie spice

1/2 cup pumpkin pie filling

4 tubes of pillsbury crescent rounds

3/4 cup powdered sugar (icing)

1/2 tsp pumpkin pie spice (icing)

2 tbsp milk (icing)


1. Beat the cream cheese and sugar until fluffy. Gently mix in the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling. Prepare the crescent rounds by taking them out of the tube (do not unroll them!). Use your thumb to press an indentation into the middle of each round (try to form a little cup).

2. Place each cup into a muffin tin and fill with about 1 tbsp of the pumpkin cheesecake filling. These will puff up while baking, but be careful not to overfill them.

3. Bake at 350 degrees for 15-18 minutes. To make the icing combine the powdered sugar, pumpkin pie spice, and milk. Stir until combined and drizzle over the baked rolls.

Bon Appetit!

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