The leaves are turning vibrant shades of orange, yellow, and red. Mornings are crisp and cold with a bite in the air. Evenings are spent with a fluffy blanket on your lap in front of a roaring fire. Fall is definitely here, and the scent of pumpkin spice fills the air! If you’ve been searching for an easy to make pumpkin spice dessert, this might just be the recipe you’ve been looking for. There’s nothing complicated about this sweet treat and even though it takes just minutes to make, you are rewarded with an utterly delectable, creamy, pumpkin spice infused filling, sandwiched between tender, flakey crescent roll dough all dusted with a cinnamon and sugar topping that develops the tastiest crispy crust in the oven as it bakes. With all the complicated, time consuming recipes for the holidays, this one is oh so easy to make, utterly delicious, and will be a crowd favorite, guaranteed!
Preheat oven to 350℉.
Generously grease a 13X9 inch oven safe casserole dish. Set aside.
In the bowl of a stand mixer, combine cream cheese, pumpkin puree, 1 cup sugar, pumpkin pie spice, and vanilla extract.
Mix on high speed until the mixture is creamy and smooth.
In a small bowl stir together 1 teaspoon cinnamon with a ⅓ cup sugar. Set aside.
Unroll and place one sheet of crescent roll dough in the prepared baking dish.
Spread filling evenly over the dough.
Unroll second sheet of crescent roll dough and place on top of the filling.
Brush the top of the dough with melted butter.
Sprinkle cinnamon/sugar mixture evenly over the surface of the buttered crescent dough.
Bake for 40 minutes. Remove from the oven and allow to cool for 30 minutes before serving.
Serve at room temperature or chilled.
The filling is soft, creamy, and custardy when served warm. The crescent rolls bake up tender and flaky. The cinnamon/sugar topping caramelizes and gets crispy as it bakes making it the perfect, not too sweet topping for these delectable pumpkin spice bars.
These were taste tested by the ladies in my bible study group and everyone, I mean every one of the ladies gave them two thumbs up! They are absolutely fabulous with a hot cup of coffee on a chilly fall morning! They would be a lovely desert to serve up on your holiday table too. The creamy pumpkin spice filling makes them the perfect Thanksgiving dessert! Give them a try, you will love them!
Creamy Pumpkin Spice Bars
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 2 tubes refrigerated crescent roll dough
For the filling:
- 16 oz cream cheese, softened
- 1 cup pureed pumpkin
- 1 cup sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
For the topping:
- 2 tbsp butter, melted
- ⅓ cup sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350℉.
- Generously grease a 13X9 inch oven safe casserole dish. Set aside.
- In the bowl of a stand mixer, combine cream cheese, pumpkin puree, 1 cup sugar, pumpkin pie spice, and vanilla extract. Mix on high speed until mixture is creamy and smooth.
- In a small bowl stir together 1 teaspoon cinnamon with a ⅓ cup sugar. Set aside.
- Unroll and place one sheet of crescent roll dough in the prepared baking dish.
- Spread filling evenly over the dough.
- Unroll second sheet of crescent roll dough and place on top of the filling.
- Brush the top of the dough with melted butter.
- Sprinkle cinnamon/sugar mixture evenly over the surface of the buttered crescent dough.
- Bake for 40 minutes.
- Remove from oven and allow to cool for 30 minutes before serving.
- Serve at room temperature or chilled.
Did You Make This?
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1 Corinthians 10:31
Remember…Jesus ❤️’s you!