Ingredients
- 2 tubes crescent roll sheets triangle sheets work too—just pinch seams together
- 2-8 ounce blocks cream cheese, softened
- ½ cup pumpkin puree
- ½ cup sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
For the topping:
- 4 tbsp unsalted butter melted
- 2 tsp sugar
- 1 tsp cinnamon
Method
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- Roll out one crescent roll sheet and press it into the bottom of the pan.
- Make the filling: In a mixing bowl, combine cream cheese, pumpkin puree, sugar, brown sugar, vanilla, and pumpkin pie spice. Beat with an electric mixer until smooth and creamy.
- Spread the filling evenly over the crescent roll crust. Place the second sheet of crescent roll dough on top.
- Stir together melted butter, sugar, and cinnamon. Drizzle or brush evenly over the top layer of dough.
- Bake for 30–35 minutes, until golden brown and set.
- Let cool for 10 minutes before slicing. Serve warm with whipped cream or a scoop of vanilla ice cream.