Pumpkin-Cream Cheese Dumplings

Prep Time: 15 Min.
Total Time: 60 Min.
Servings: 8

Say hello to your new favorite fall dessert! These easy baked dumplings are stuffed with an irresistible pumpkin-cream cheese filling and topped with brown sugar.


  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup butter
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • ½ cup canned pumpkin (not pumpkin pie mix)
  • 2 oz cream cheese, cut into 8 pieces
  • 3 tablespoons apple juice


1 Serving: Calories 260 (Calories from Fat 140); Total Fat 15g; (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 300mg; Potassium 60mg; Total Carbohydrate 27g; (Dietary Fiber 0g); Sugars 17g; Protein 2g
% Daily Value: Vitamin A 50%; Vitamin C 0%; Calcium 2%; Iron 4%
Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

*Percent Daily Values are based on a 2,000 calorie diet.


  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In small bowl, mix brown sugar, granulated sugar and pumpkin pie spice. Cut in butter, using pastry blender or fork, until mixture is crumbly. Set aside.
  3. Separate crescent dough into 8 triangles. Spread 1 tablespoon pumpkin on widest side of triangle. Sprinkle with 1 tablespoon sugar mixture. Place cream cheese piece on wide side, and roll to opposite point, tucking in ends. Place in baking dish. Repeat 7 times. Sprinkle remaining sugar mixture over crescents. Pour apple juice over crescents.
  4. Bake 27 to 32 minutes or until crescents are golden brown and baked through. Let stand 10 minutes before serving.

Recipe Tips

  • Serve these delicious dumplings with sweetened whipped cream or ice cream.
  • If you don’t have apple juice, you can substitute the same amount of water