Pumpkin Cream Cheese Cobbler



This is a super easy and super yummy fall dessert I whipped up last week.  Pumpkin cream cheese cobbler is perfect for breakfast or dessert!

Serve hot or cold.  Ice cream or no ice cream.  It’s fabulous!


Pumpkin Cream Cheese Cobbler
Recipe type: cobbler
Prep time: 
Cook time: 
Total time: 
  • 2 cans crescent rolls
  • 8 oz cream cheese
  • 1 can pumpkin (NOT pie filling)
  • 1 egg
  • ½ c. sugar
  • 1 can sweetened condensed milk
  • 2 tsp. pumpkin pie spice
  • Topping:
  • 1 stick butter
  • ¼ cup sugar
  • 3 tsp. cinnamon
  1. Preheat over to 375 degrees.
  2. Combine cream cheese, pumpkin, egg, ½ c. sugar, and condensed milk, and pumpkin pie spice until smooth.
  3. Spray a 9x13 pan with non stick spray.
  4. Spread out 1 crescent roll and then pour filling over it.
  5. Cover filling with other can of unrolled crescent rolls.
  6. Melt butter, sugar, and cinnamon and pour over cobbler.
  7. Bake for 30 minutes or until crust is golden brown.

Speak Your Mind


Rate this recipe: