These pumpkin cream cheese streusel twists are soft, flaky, perfectly spiced, and layered with creamy cheesecake filling and buttery cinnamon streusel. Finished with a sweet vanilla glaze, they're everything you love about fall baking wrapped into one easy crescent roll treat.
If you enjoy simple, festive desserts like apple crescent rolls, this pumpkin recipe is another must-make for holidays, brunches, or cozy weekends at home.
Made with refrigerated crescent dough, these twists come together quickly but look like they came straight from a bakery.
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Why You’ll Love This Recipe
- Loaded with warm fall spices
- Creamy cheesecake layer
- Buttery brown sugar streusel topping
- Drizzled with vanilla icing
- Easy shortcut using crescent rolls
- Easily customized to create different flavors.
- Freezer-friendly and perfect for making extra.
- Ready in about 30 minutes
If you love easy, sweet desserts, be sure to check out pumpkin pretzel dessert for another quick and delicious fall favorite.
Key Ingredients
You’ll find a full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Pumpkin Puree: Provides the main flavor, moisture, and creamy texture for the pumpkin filling.
- Granulated Sugar: Sweetens both the pumpkin and cream cheese layers while contributing texture and a slight caramelization during baking.
- Spices: Cinnamon, ginger, cloves, and allspice create the classic warm "pumpkin spice" flavor profile.
- Cream Cheese: Adds richness and tangy contrast to the sweet pumpkin filling, creating a balanced flavor and creamy texture.
- Butter: Essential for the streusel topping’s crumbly texture and adds rich flavor.
- Brown Sugar: Adds deeper, caramel-like sweetness to the streusel topping and enhances moisture.
- Crescent Rolls: Holds all the fillings and creates a flaky, buttery texture.
Variations
- Add Nuts: Mix chopped pecans or walnuts into the streusel topping for added crunch. If you enjoy nutty desserts, try pumpkin pecan bread pudding for another rich fall treat.
- Add Chocolate: Sprinkle mini chocolate chips into the pumpkin layer. Chocolate lovers will also enjoy peanut butter blossom cookies.
- Extra Spice: Add ½ teaspoon nutmeg or pumpkin pie spice for deeper flavor.
- Skip the Glaze: Prefer less sweetness? Leave off the icing and enjoy them warm with coffee.
How to Make Pumpkin Cream Cheese Streusel Twists
Step 1: Mix the pumpkin filling ingredients and set aside.
Step 2: Beat the cream cheese until smooth. Then, add the remaining ingredients and set aside.
Step 3: Mix the streusel ingredients until the mixture is coarse and crumbly.
Step 4: Place a crescent roll sheet on a floured surface, pinch the seams together, and roll out. Then, cut the sheet into 1-inch strips. Cut those strips in half lengthwise.
Step 5: Top half the strips with cream cheese filling, pumpkin filling, and streusel. Then, add the other strips and twist them together. Repeat with the remaining crescent dough.
Step 6: Bake on a parchment-lined baking sheet until golden. Make the icing while the twists cool, then drizzle it over them.
Expert Tips
- Make sure the cream cheese is softened to avoid lumps.
- Don't overfill to prevent spilling during baking.
- Twist tightly so they hold their shape.
- Let cool before icing so the glaze sets nicely.
Pumpkin Cream Cheese Streusel Twists FAQs
Yes! You can substitute homemade pumpkin puree for canned. Just make sure it's thick and well-drained. If it's too watery, the twists may become soggy and won't bake up as flaky.
Because of the cream cheese filling, pumpkin cream cheese streusel twists should be stored in an airtight container in the refrigerator for up to 3 days.
Absolutely. Freeze them without the icing for best results. Wrap each twist individually in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and warm slightly before adding fresh glaze.
Yes! Crescent roll sheets work perfectly and save time since you won't need to pinch the perforations together.
Tasty Pairings for These Pumpkin Cream Cheese Twists
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Pumpkin Cream Cheese Streusel Twists
Ingredients
- 2 packages Pillsbury refrigerated crescent rolls
Pumpkin Filling
- 15 ounce pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ¼ teaspoon allspice
- ¼ cup milk
Cream Cheese
- 4 oz cream cheese softened
- 1 large egg
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Streusel Filling
- ⅓ cup all purpose flour
- ¼ cup butter softened
- 1 tablespoon ground cinnamon
- ½ cup packed brown sugar
Icing
- ½ cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375º
Pumpkin Filling
- In a medium bowl, add pumpkin puree, sugar, cinnamon, ginger, cloves, allspice and milk. Mix well.
Cream Cheese Filling
- Beat softened cream cheese in a medium bowl until smooth.
- Add the egg, sugar, lemon and vanilla. Beat until combined.
Streusel Filling
- In a medium bowl, add the brown sugar, butter, cinnamon and flour. Cut with two forks or with a pastry blender until the mixture resembles coarse crumbs.
- Place the first crescent roll sheet down on a floured surface. Pinch the perforations together and roll dough out. Measure out a little over 1-inch strips. Cut with a pizza cutter or sharp knife horizontally. (You should have 6-7 strips.)
- Then cut down the center making 12-14 equal strips.
- Place one strip in front of you and cover the strip with cream cheese filling.
- Then place a strip of pumpkin filling over the cream cheese.
- Crumble a small amount of streusel on top of the pumpkin filling.
- Place one of the remaining strips over the top of the streusel.
- Take the two strips together, and twist together 3-4 times.
- Place on a parchment lined baking sheet.
- Repeat until all the strips are made.
- Bake for 13 minutes.
- Remove from the baking sheet and place on a cooling rack.
Icing
- In a small bowl, stir powdered sugar, milk, and vanilla together.
- Once the twists have cooled, drizzle icing over the tops. Makes 12-14 twists.
Notes
- Make sure the cream cheese is softened to avoid lumps.
- Don't overfill to prevent spilling during baking.
- Twist tightly so they hold their shape.
- Let cool before icing so the glaze sets nicely.
Nutrition
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