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Pumpkin Cream Cheese Crescent Roll Bites

Pumpkin cream cheese crescent roll bites bake in a muffin pan with golden crescent dough wrapped around a smooth, spiced pumpkin filling. They’re individually portioned and easy to serve chilled or at room temperature.
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Prep Time 15 minutes
Cook Time 16 minutes
cooling 10 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crescent cups
  • 1 cooking spray for coating 8 wells
  • 1 can (8 oz) refrigerated crescent roll dough
For the filling
  • 4 oz cream cheese softened
  • 0.25 cup canned pumpkin puree
  • 2 tbsp granulated sugar
  • 1 egg yolk large
  • 0.5 tsp vanilla extract
  • 0.5 tsp pumpkin pie spice

Equipment

  • 1 12-cup muffin pan

Method
 

Make the crescent cups
  1. Heat the oven to 375°F.
  2. Coat 8 wells of a standard 12-cup muffin pan with cooking spray.
  3. Separate the crescent dough into 8 triangles.
  4. Press one triangle into each prepared well, covering the bottom and sides.
Make the filling and bake
  1. In a medium bowl, beat the cream cheese, pumpkin, sugar, egg yolk, vanilla, and pumpkin pie spice until smooth.
  2. Spoon 1 1/2 tablespoons of filling into each dough cup.
  3. Bake for 13 to 16 minutes, until the dough is golden and the filling is set.
  4. Cool the bites in the pan for 10 minutes.
  5. Loosen the edges and transfer the bites to a wire rack.

Notes

For neat crescent cups, press the dough firmly against the bottom and sides of each muffin well. Store in an airtight container in the refrigerator for up to 3 days; freezer: yes. Dairy-free cream cheese can be used as a swap, though the crescent dough should also be checked for dairy.