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.
Ingredients
Scale
Dough
- 8 oz. refrigerated crescent rolls
Cream Cheese Filling
- 5 oz. softened cream cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Pumpkin Pie Filling
- ¾ cup pumpkin puree
- 1 tablespoon corn starch
- 2 tablespoons packed light-brown sugar
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- ½ teaspoon vanilla extract
For Assembly
- 2 ½ tablespoons melted butter
- Kitchen twine (for shaping)
- Pretzel sticks (for pumpkin stems)
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
