If you’re looking for a cozy, charming treat that perfectly combines the flavors of fall with a fun presentation, you absolutely have to try Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. These little pumpkin-shaped delights are made from flaky crescent roll dough that’s filled with smooth cream cheese and a spiced pumpkin pie filling, then baked to golden perfection. They’re sweet, creamy, and bursting with classic autumn spices wrapped up in a cute, edible shape. Whether you’re hosting a fall gathering or just want a special snack, these crescent pumpkins are guaranteed to bring smiles and warm, comforting flavors to your table.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple, but each one plays an important role in crafting the perfect Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. From the buttery crescent rolls providing flaky texture to the luscious cream cheese and spiced pumpkin filling creating rich, creamy layers, every element works in harmony for a delicious result.

8 oz. refrigerated crescent rolls: The buttery, flaky base that wraps up all the fillings beautifully.
5 oz. softened cream cheese: Adds a smooth, creamy texture and balances the pumpkin spice.
2 tablespoons sugar: Sweetens the cream cheese filling just right without overpowering it.
1 teaspoon vanilla extract: Infuses warmth and enhances the natural flavors.
¾ cup pumpkin puree: The star of the show with rich, autumnal flavor and color.
1 tablespoon corn starch: Helps thicken the pumpkin pie filling for perfect consistency.
2 tablespoons packed light-brown sugar: Adds a deep, molasses-like sweetness to the pumpkin filling.
2 tablespoons granulated sugar: Provides sweetness and balances the spices.
¾ teaspoon ground cinnamon: Classic warm spice essential in pumpkin desserts.
¼ teaspoon ground ginger: Adds a subtle spicy zing.
¼ teaspoon nutmeg: Offers a fragrant, nutty aroma.
1/8 teaspoon allspice: Rounds out the spice blend with depth.
1 egg yolk: Binds the pumpkin filling and enriches its texture.
½ teaspoon vanilla extract: Compliments the spices beautifully in the pumpkin filling.
2 ½ tablespoons melted butter: For brushing, giving the crescent pumpkins that irresistible golden finish.

How to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Step 1: Drain the Pumpkin Puree

Start by laying several layers of paper towels down and placing your pumpkin puree on top. Gently press it with more paper towels to squeeze out any excess moisture. This step ensures your filling won’t be too wet and helps maintain a perfect texture inside your crescent pumpkins.

Step 2: Preheat the Oven

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. Prepping your baking area early means you’ll be ready to bake as soon as your crescent pumpkins are assembled.

Step 3: Prepare the Pumpkin Pie Filling

In a mixing bowl, combine the drained pumpkin puree, egg yolk, light brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir the mixture well until it’s smooth and the spices are evenly blended. This is the luscious pumpkin center that brings those cozy fall flavors to every bite.

Step 4: Make the Cream Cheese Filling

In a separate bowl, blend the softened cream cheese with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until smooth and creamy. This creamy filling balances the spices with a touch of sweetness and richness.

Step 5: Roll and Cut the Dough

Unroll your refrigerated crescent roll dough and separate it into four rectangles. Seal any perforations to prevent leaks. Then cut each rectangle in half, creating 8 equal squares. These squares will become your little pumpkin shells.

Step 6: Assemble the Crescent Pumpkins

Gently stretch each dough square, then spoon about 1 heaping tablespoon of cream cheese filling into the center, followed by 1 tablespoon of pumpkin pie filling. Bring the corners up and pinch tightly to form a sealed dough ball, keeping those delicious fillings tucked away.

Step 7: Shape the Pumpkins

Wrap a long piece of kitchen twine firmly around each dough ball, dividing it into eight segments to mimic the look of a pumpkin. Place them seam-side down on the prepared baking sheet. This technique gives your crescent pumpkins that unmistakable pumpkin shape and charm.

Step 8: Brush with Butter and Bake

Brush each dough ball generously with melted butter. Pop them in the oven and bake for 18-22 minutes until golden brown and puffed. The butter helps them achieve that stunning color and addictive flakiness on the crust.

Step 9: Cool and Decorate

Once baked, let the crescent pumpkins cool for a few minutes before carefully removing the kitchen twine. For the finishing touch, insert a pretzel stick into the top of each pumpkin to double as a cute, edible stem. The adorable presentation is sure to wow your guests!

Step 10: Serve and Enjoy

Your charming Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are ready to be enjoyed warm. The combination of flaky dough, creamy cheese, sweet pumpkin, and warm spices is truly irresistible!

How to Serve Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling

Garnishes

Sprinkle a little powdered sugar or a light dusting of cinnamon on top for an elegant touch that enhances the flavors. Adding a drizzle of maple syrup or a dollop of whipped cream on the side can also elevate each bite into a truly special fall treat.

Side Dishes

These crescent pumpkins pair wonderfully with warm drinks like spiced apple cider, chai tea, or a rich latte. For a brunch spread, serve alongside fresh fruit or a simple green salad to balance their richness.

Creative Ways to Present

Line them up on a rustic wooden board or scatter colorful fall leaves around your serving platter for a seasonal vibe. For a festive party, try placing small edible mints or chocolate “seeds” on top of the pumpkin to mimic real pumpkin seeds.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a convenient treat to enjoy later.

Freezing

You can freeze these delightful pumpkin treats either before baking or after they’ve cooled. Wrap each one individually in plastic wrap and place them in a freezer bag. Defrost overnight in the fridge before reheating for the best texture.

Reheating

To bring life back to a stored crescent pumpkin, warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will crisp up the flaky dough and warm the fillings to perfection!

FAQs

Can I use canned pumpkin puree for the pumpkin pie filling?

Absolutely! Canned pumpkin puree works perfectly for Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling. Just be sure to drain it a bit to remove excess moisture for the best texture.

What if I don’t have kitchen twine to shape the pumpkins?

You can try using strips of dough or even a fork to create grooves for the pumpkin look, but kitchen twine gives the most authentic shape and is easy to remove after baking.

Can these crescent pumpkins be made dairy-free?

Yes! Substitute the cream cheese with a dairy-free alternative and use a vegan crescent roll dough to make a dairy-free version that’s just as delicious.

How sweet are Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling?

They have a balanced sweetness—enough sugar to highlight the pumpkin and spices, but not overly sweet. The cream cheese filling adds a slight tang that keeps the flavors just right.

Can I make the filling ahead of time?

Definitely! Both the cream cheese filling and pumpkin pie filling can be made a day in advance and stored in the fridge, which helps the flavors meld beautifully before assembly.

Final Thoughts

Now that you know how to create these enchanting Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling, it’s time to get baking! They’re the perfect blend of fun, flavor, and festive spirit that will brighten any fall occasion. Once you taste that warm, spiced filling wrapped in flaky dough, I promise they’ll become one of your favorite seasonal treats too.

Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling Recipe

★★★★★

5 from 22 reviews

Author: Andria
Total Time: 40 minutes
Yield: 8 crescent pumpkins 1x
Diet: Vegetarian

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Description

Delightfully festive Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling combine flaky crescent roll dough with a rich, spiced pumpkin and smooth cream cheese filling. Perfect for fall gatherings or Halloween treats, these adorable pumpkin-shaped pastries are as fun to make as they are delicious to eat.

Instructions

Drain the Pumpkin: Lay several layers of paper towels and place the pumpkin puree on top. Gently press with additional paper towels to remove any excess moisture. Set it aside for a few minutes.
Preheat the Oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Prepare the Pumpkin Pie Filling: In a mixing bowl, combine the drained pumpkin puree, egg yolk, brown sugar, granulated sugar, corn starch, cinnamon, ginger, nutmeg, and allspice. Stir everything together until smooth.
Cream Cheese Filling: In another bowl, blend the softened cream cheese, 2 tablespoons of sugar, and vanilla extract until smooth and creamy.
Roll the Dough: Unroll your crescent roll dough, separating it into four rectangles. Make sure to seal any perforations in the dough. After that, cut each rectangle in half to form 8 equal squares.
Assemble the Crescent Pumpkins: Take a square of dough and gently stretch it out. Spoon 1 heaping tablespoon of the cream cheese filling into the center, followed by 1 tablespoon of the pumpkin pie filling. Gather the corners of the dough and pinch them together to form a ball, making sure to seal the edges completely.
Shape the Pumpkins: Wrap each dough ball with a long piece of kitchen twine, dividing it into eight sections like pumpkin segments. Place them seam-side down on the prepared baking sheet.
Brush and Bake: Brush the dough balls with melted butter and bake them for 18-22 minutes, or until they turn golden brown.
Cool and Decorate: Once baked, let the pumpkins cool for a few minutes. Carefully cut and remove the kitchen twine. For the final touch, insert a pretzel stick into the top of each pumpkin to mimic a stem.
Serve and Enjoy: Your adorable, crescent pumpkins with cream cheese and pumpkin pie filling are ready to impress!

Notes

Draining the pumpkin puree helps prevent the filling from becoming too watery and ensures the crescent dough stays flaky.
Kitchen twine must be food-safe and non-dyed to avoid contamination during baking.
This recipe yields 8 crescent pumpkins; adjust quantities accordingly for more servings.
Allow the crescent pumpkins to cool sufficiently before removing the twine to maintain the shape.
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat briefly before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 crescent pumpkin
Calories: 220
Sugar: 9g
Sodium: 230mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: pumpkin crescent rolls, cream cheese pumpkin filling, fall desserts, Halloween treats, pumpkin pastries, crescent pumpkin recipe