# What You’ll Need:
→ Crescent Dough
01 - 1 can (8 oz) refrigerated crescent roll dough, separated into 8 triangles
→ Cheesecake Filling
02 - 4 oz cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1/3 cup canned pumpkin puree
05 - 1/2 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Pinch of salt
→ Topping
09 - 1 tablespoon granulated sugar
10 - 1/2 teaspoon ground cinnamon
# How to Make It:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, beat together cream cheese, 1/4 cup granulated sugar, pumpkin puree, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and creamy.
03 - Unroll crescent dough and separate into 8 triangles.
04 - Place about 1 tablespoon of the pumpkin cheesecake filling onto the wide end of each crescent triangle.
05 - Gently roll up each triangle, starting at the filled end, and set onto the prepared baking sheet with the point side down.
06 - Combine 1 tablespoon sugar with 1/2 teaspoon ground cinnamon in a small bowl. Evenly sprinkle over the tops of the crescent rolls.
07 - Bake in the preheated oven for 13 to 15 minutes until rolls are golden brown and baked through.
08 - Allow crescent rolls to cool slightly before serving.
